Crispy Cajun Chicken Sandwiches
with Potato Wedges & Secret Sauce
Crispy chicken is always a recipe for success. Place it between two toasted buns, spread on our secret sauce (as spicy or as tame as you like), top it off with pickles, serve it with crispy potato wedges, and you’ve got quite the winning dinner. As we like to say: “Get in my belly!”
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
12 ounce
Potatoes
1 unit
Sliced Dill Pickle
2 tablespoon
Cajun Spice Blend
2 tablespoon
Mayonnaise
(Contains Eggs)
1 teaspoon
Hot Sauce
3 tablespoon
Sour Cream
(Contains Milk)
½ cup
Flour
(Contains Wheat)
1 tablespoon
Cornstarch
10 ounce
Chicken Cutlets
2 unit
Brioche Buns
(Contains Wheat)
Not included in your delivery
Salt
Pepper
2 teaspoon
Cooking Oil
¼ teaspoon
Sugar
2 tablespoon
Butter
(Contains Milk)
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. Wash and dry produce. • Cut potatoes into ½-inch-thick wedges. Mince a few pickle slices until you have 1 tsp (2 tsp for 4 servings). • Toss potatoes on a baking sheet with a large drizzle of oil, ½ TBSP Cajun Spice Blend (you’ll use more in the next step), salt, and pepper. • Roast on top rack until golden brown and tender, 20-25 minutes.
• While potatoes roast, in a small bowl, combine mayonnaise, hot sauce, minced pickle, and ¼ tsp sugar (½ tsp for 4 servings). TIP: If you like things less spicy, add hot sauce to taste. • In a medium bowl, combine sour cream with 4 TBSP water (8 TBSP for 4); season with salt and pepper. • In a shallow dish, combine flour, cornstarch, 1 TBSP Cajun Spice Blend (2 TBSP for 4), 1 tsp salt (2 tsp for 4), and pepper. (You’ll use the rest of the Cajun Spice Blend in the next step.)
• Pat chicken* dry with paper towels. Place between two large pieces of plastic wrap; pound with a mallet or heavy-bottomed pan until about 1⁄3 inch thick. Season all over with salt, pepper, and remaining Cajun Spice Blend. • Working one piece at a time, coat chicken in flour mixture, then dip into sour cream mixture until fully coated on both sides; press again into flour mixture. Shake off excess flour and set aside on a plate.
• Heat a 1⁄3-inch layer of oil in a large, preferably nonstick, pan over medium-high heat. Once oil is hot enough that a pinch of flour mixture sizzles immediately when added to the pan, add coated chicken. Cook until golden brown and cooked through, 3-5 minutes per side. TIP: Fry in batches if necessary; lower heat if chicken begins to brown too quickly. • Transfer to a paper-towel-lined plate. Season with salt.
• While chicken cooks, halve and toast buns. • Spread cut sides of buns with 2 TBSP butter (4 TBSP for 4 servings).
• Spread cut sides of buns with secret sauce. Fill buns with chicken and as much sliced pickle as you like. • Divide sandwiches between plates and serve with potato wedges on the side. TIP: If you have some on hand, serve with ketchup for dipping.
Chicken is fully cooked when internal temperature reaches 165º.
