CAJUN CHICKEN FILET SANDWICHES

My husband and I were recently in North Carolina for a Sigma Chi reunion. There is a fried chicken chain of restaurants throughout the South called Bojangles. We had a piece of fried chicken, a biscuit, coleslaw, and of course sweet tea for an early dinner on our way back to the airport. The chicken was spicy and oh so delicious. I decided to make Cajun chicken filet sandwiches with my Cajun Seasoning.

2 boneless chicken breasts

1 egg beaten

¼ cup Frank's Original Red Hot Sauce

½ cup buttermilk

1 cup all-purpose flour

2 T Cajun Seasoning (recipe below)

½ t cayenne pepper (optional)

Using a plastic cutting board, cut ends off of chicken breasts (save in a small baggie and freeze) and cut each breast in half crosswise. 

You will now have 4 chicken breasts.

Place chicken between plastic wrap and lightly pound to an even thickness.

Pour the beaten egg, hot sauce, and buttermilk in a gallon resealable baggie and place chicken breast in the bag. 

Seal, squeezing out most of the air, and gently swish back and forth to distribute sauce over chicken. Refrigerate 2 to 4 hours.

In a shallow bowl, add the flour, Cajun Seasoning, and cayenne (if using). Stir to combine.

Remove chicken, one at a time, from the hot sauce mixture and dip in the flour mixture.

Place on a baking sheet while dipping the rest of the chicken.

Heat 2 inches of avocado oil in a 12-inch cast-iron skillet. 

Test temperature of oil with a piece of flour that sizzles or put the end of a wooden spoon in the oil and it should bubble around it.

Fry chicken for about 3 to 4 minutes on each side, until dark golden brown. 

Transfer chicken to a clean paper towel-lined baking sheet and keep warm in a 225 degree F oven while making the sandwiches.

Spread a little mayonnaise mixed with a little Dijon mustard on both sides of a hamburger bun.

Add a chicken breast, a slice of tomato, and a slice of lettuce. 

Cajun Seasoning

3 T smoked paprika

2 T sea salt

2 T garlic powder

2 T cayenne pepper

2 T onion powder

2 T dried thyme

2 T ground black pepper

1 T ground white pepper

Pour above ingredients in a jar fitted with a lid. Shake well and store in a cool dark place for up to one year.