Sink your teeth into a flavor-packed with our Crispy Cajun Chicken Sandwich recipe! This mouthwatering creation combines the juicy tenderness of chicken with the bold spices of Cajun seasoning, all encased in a crispy, golden coating. Topped with fresh lettuce, ripe tomatoes, and zesty mayo, this sandwich is a tantalizing treat for your taste buds. Serve on my Soft Onion Rolls or my Pretzel Hot Dog Buns.
Try making this sandwich with the coating from my Ranch Chicken recipe if you want a milder option to coat the patty. For another delicious sandwich idea, I highly recommend my Buffalo Turkey Meatball Sub. If you want to try some fun and delicious new recipes, try my Crack Chicken Pierogi Casserole and my Philly Cheesesteak Pasta recipes.
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What you will need to make the Crispy Cajun Chicken Sandwich
- Chicken Bread
- Panko Crumbs
- Grated Parmesan
- Cajun Spice Blend
- Olive Oil
- Egg
- Flour
- Brioche Buns
- Lettuce
- Onion
- Tomato
- Mayo or Burger Sauce
See the Crispy Cajun Chicken Sandwich recipe card for quantities.
How to make Cajun Seasoning
Combine and mix these ingredients in a bowl to make a homemade Cajun Seasoning.
- 2 teaspoon Smoked Paprika
- 2 teaspoon Garlic Powder
- 2 teaspoon Oregano
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Cayenne Pepper
- ½ teaspoon Pepper
How to make the Crispy Cajun Chicken
Carefully slice the chicken breasts in half horizontally.
Place a parchment over the chicken pieces and flatten them out to ½ and inch.
Prepare the Cajun seasoning if you are not using a premade blend.
Make the coating by mixing together the panko crumbs, parmesan, and Cajun seasoning.
Setup your station with a small plate of flour, and a shallow bowl with the egg wash.
Dip the chicken pieces in the flour, then the egg wash, letting the excess drip. Transfer to the panko mix, pressing them lightly in the mixture so it sticks.
Transfer the coated chicken "cutlets" to a baking tray and place in the preheated oven.
While they are baking, some red onion and fresh tomatoes.
When the chicken is cooked (165F) , take them our of the oven. Toast the brioche buns and start building your Crispy Cajun Chicken Sandwich.
Substitutions and Variations
- Coleslaw Topping - Make a small batch of creamy coleslaw to add more crunch.
- Buffalo Chicken Sandwich - Pour buffalo sauce on the chicken cutlet when it comes out of the oven. Use the same toppings and adding crumbled blue cheese.
- Hot Honey - Drizzle hot honey on the chicken cutlets after they bake.
- Maple Bacon - Adding crispy bacon to this sandwich for extra flavor.
Store remaining Cajun Chicken cutlets
Store any remaining Crispy Cajun Chicken Sandwich cutlets in an airtight container. Place in the refrigerator for 2-3 days. You can also freeze any extra patties in a resealable bag or in an airtight container for up to a month.
Recipe
Crispy Cajun Chicken Sandwich
Ingredients
Cajun Seasoning
- 2 teaspoon Smoke Paprika
- 2 teaspoon Garlic Powder
- 2 teaspoon Oregano
- 1 teaspoon Thyme
- 1 teaspoon Salt
- 1 teaspoon Onion Powder
- 1 teaspoon Cayenne Pepper
- ½ teaspoon Ground Pepper
Crispy Cajun Chicken
- 2 pieces Chicken Breast cut in half horizontally
- ¾ cup Panko Crumbs
- ½ cup Grated Parmesan
- 2 tablespoon Cajun Seasoning
- ¾ cup All-Purpose Flour
- 1 large Egg
Other Ingredients
- 4 pieces Brioche Bun
- 4 leaves Lettuce
- 1 medium Tomato sliced
- ¼ large Red Onion thinly sliced
- 2 tablespoon Mayonnaise
Instructions
Make the Cajun Seasoning
- Place all of the ingredients for the Cajun Seasoning in a small bowl. Mix until all of the ingredients are evenly distributed.
Make the Crispy Cajon Chicken cutlets
- Preheat your oven to 400F and line a baking tray with parchment paper.
- Place the chicken breasts halves between two sheets of parchment paper. Use the flat end of a meat tenderizer to flatten the chicken pieces to a ½-inch.
- Prepare the crispy coating by combining in a bowl, the panko crumbs, parmesan, and 2 tablespoon of the Cajun Seasoning. Mix until well combined.
- Place the flour onto a plate. In a shallow bowl, whisk together the egg and 2 tablespoon of water to make an egg wash.
- Line up the bowl of coating, the plate of flour, and the bowl of egg wash.
- Take 1 piece of chicken at at time with a fork. Place it in the flour to cover it on both sides. Then dip it in the egg wash, letting any excess drip off. Place in the coating mixture, lightly pressing it in so that it sticks. Cover both sides and then transfer the coated chicken to the prepared baking pan.
- Lightly drizzle the coated chicken with olive oil and bake them in the preheated oven for 15 minutes, turning them over half way through. Chicken cutlets are ready when the internal temperature reaches a minimum of 165F.
- Assemble the sandwiches by placing some mayonnaise and lettuce on the bottom bun, then a chicken cutlet, onion and tomato. Spread a little more mayo or burger sauce on the top bun and place it on top.
