Cajun Chicken Sandwiches Recipes

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CAJUN CHICKEN SANDWICHES



Cajun Chicken Sandwiches image

This is my favorite sandwich. The seasoning mixture is enough to give a mild flavor to several chicken breasts...or a spicy taste to just a few. -Amber Peterson of Oakes, North Dakota

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 6 servings.

Number Of Ingredients 11

6 boneless skinless chicken breast halves (4 ounces each)
1 tablespoon olive oil
1/2 teaspoon celery salt
1/2 teaspoon garlic salt
1/2 teaspoon lemon-pepper seasoning
1/4 teaspoon cayenne pepper
1/4 teaspoon paprika
1/4 teaspoon pepper
6 kaiser rolls, split and toasted
12 slices tomato
6 lettuce leaves

Steps:

  • Flatten chicken to 1/2-in. thickness. Brush both sides with oil. Combine the seasonings; rub over both sides of chicken. Arrange in a 13-in. x 9-in. baking dish. Cover and refrigerate for at least 2 hours or overnight. , Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 3-5 minutes on each side or until chicken is no longer pink. Serve on rolls with tomato and lettuce.

Nutrition Facts : Calories 323 calories, Fat 6g fat (1g saturated fat), Cholesterol 66mg cholesterol, Sodium 701mg sodium, Carbohydrate 33g carbohydrate (0 sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

LOUISIANA HOT SAUCE CHICKEN SANDWICH WITH CAJUN RANCH DRESSING



Louisiana Hot Sauce Chicken Sandwich with Cajun Ranch Dressing image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 2h25m

Yield 4 sandwiches

Number Of Ingredients 25

2/3 cup buttermilk
3 tablespoons hot sauce, such as Frank's
2 tablespoons honey
1 teaspoon ground cumin
1 teaspoon granulated garlic
Juice of 1 lime
Kosher salt and freshly ground pepper
8 boneless, skinless chicken thighs (1 1/2 pounds)
1 tablespoon canola oil
1/4 pound pepper jack cheese, thinly sliced
4 soft club rolls
8 leaves Bibb lettuce
Cajun Ranch Dressing, recipe follows
1 cup good mayonnaise
1/4 cup buttermilk, shaken
3 tablespoons hot sauce, such as Frank's
1 tablespoon freshly squeezed lemon juice
1 tablespoon blackening seasoning
1 teaspoon Dijon mustard
1 teaspoon kosher salt
1/4 teaspoon cayenne powder
2 scallions, thinly sliced
1 celery stalk, finely diced
1 red bell pepper, finely diced
1 clove garlic, minced

Steps:

  • In a small bowl, whisk the buttermilk, hot sauce, honey, cumin, garlic, lime juice and sprinkle with salt and pepper. Place the chicken into a re-sealable bag and pour the buttermilk marinade over. Marinate in the fridge, at least 2 hours and up to overnight.
  • Heat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and sprinkle with salt and pepper. Grill the chicken until cooked through and 165 degrees F, about 5 minutes. Remove from the heat.
  • Place the cheese on the bottom of each roll, then top with 2 chicken thighs, lettuce and a dollop of Cajun Ranch Dressing.
  • In a medium bowl, combine the mayonnaise, buttermilk, hot sauce, lemon juice, blackening seasoning, mustard, salt and cayenne. Fold in the scallions, celery, red peppers and garlic with the mayonnaise mixture.

CAJUN CHICKEN



Cajun Chicken image

Cajun-style grilled chicken breasts for varied meals such as Caesar salad, sandwiches, and a dinner entree! Cajun Chicken can be served hot or cold.

Provided by Wood Halsey

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h

Yield 10

Number Of Ingredients 6

2 cups vegetable oil
2 tablespoons Cajun seasoning
2 tablespoons dried Italian-style seasoning
garlic powder to taste
2 tablespoons lemon pepper
10 skinless, boneless chicken breast halves - pounded to 1/2 inch thickness

Steps:

  • In a large shallow dish, mix the oil, Cajun seasoning, Italian seasoning, garlic powder, and lemon pepper. Place the chicken in the dish, and turn to coat with the mixture. Cover, and refrigerate for 1/2 hour.
  • Preheat the grill for high heat.
  • Lightly oil the grill grate. Drain chicken, and discard marinade. Place chicken on hot grill and cook for 6 to 8 minutes on each side, or until juices run clear.

Nutrition Facts : Calories 535.8 calories, Carbohydrate 1.8 g, Cholesterol 67.2 mg, Fat 47.8 g, Fiber 0.6 g, Protein 24.8 g, SaturatedFat 4.1 g, Sodium 620.2 mg, Sugar 0.3 g

GRILLED CAJUN CHICKEN SANDWICH



Grilled Cajun Chicken Sandwich image

Make and share this Grilled Cajun Chicken Sandwich recipe from Food.com.

Provided by Jess Scefing

Categories     One Dish Meal

Time 22m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 9

4 medium boneless skinless chicken breast halves (about 12 ounces total)
1 teaspoon olive oil
1/2-1 teaspoon cajun seasoning
4 ounces monterey jack pepper cheese
2 -4 tablespoons thousand island dressing
3 -4 dashes bottled hot pepper sauce
4 slices roasted red peppers
4 lettuce leaves
4 kaiser rolls or 4 whole grain buns, split and toasted

Steps:

  • Rinse chicken; pat dry.
  • Place each breast, boned side up, between 2 pieces of plastic wrap.
  • Working from center to edges, pound lightly with the flat side of a mallet until chicken is just less than 1/2 inch thick.
  • Brush with oil; sprinkle with Cajun seasoning.
  • Grill or broil as directed.
  • Spread buns with Thousand Island salad dressing mixed with a few dashes bottled hot pepper sauce.
  • Top with roasted or fresh red sweet pepper strips, lettuce, and bun tops.
  • Makes 4 servings.
  • To cook by direct grill method: Arrange chicken on a grill rack.
  • Grill, uncovered, directly over medium coals for 12 to 15 minutes or until no pink remains, turning once.
  • Add cheese the last 2 minutes of grilling.
  • To broil: Arrange the chicken on an unheated broiler pan.
  • Broil 4 to 5 inches from heat for 8 to 10 minutes or until no pink remains, turning once.
  • Add cheese the last minute of cooking.

Nutrition Facts : Calories 450.6, Fat 18.1, SaturatedFat 7, Cholesterol 102.9, Sodium 680.8, Carbohydrate 32.1, Fiber 1.7, Sugar 2.6, Protein 38.1

CRISPY CAJUN CHICKEN SANDWICHES WITH CRISPY POTATOES & SECRET SAUCE



Crispy Cajun Chicken Sandwiches with Crispy Potatoes & Secret Sauce image

Crispy chicken is always a recipe for success. Place it between two toasted buns, spread with spicy-mayo relish (as spicy or as tame as you like), top it off with pickles, and serve with crispy potato wedges, and you've got quite the winning dinner. As we like to say: Get in my belly!

Provided by HelloFresh

Categories     main course

Time 35m

Number Of Ingredients 15

12 ounce Yukon Gold Potatoes
1 unit Sliced Dill Pickle
2 tablespoon Mayonnaise
1 teaspoon Hot Sauce
4 tablespoon Sour Cream
½ cup Flour
1 tablespoon Cornstarch
2 tablespoon Cajun Spice Blend
10 ounce Chicken Cutlets
2 unit Brioche Buns
2 teaspoon Cooking Oil
¼ teaspoon Sugar
2 tablespoon Butter
Kosher Salt
Pepper

Steps:

  • • 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 (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 don't like spicy food, 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 (2 TBSP for 4), 1 tsp salt (2 tsp for 4), and pepper. (You'll use the rest of the Cajun Spice 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 remaining Cajun Spice, salt, and pepper. • 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, then repeat this process two more times, coating each piece in sour cream mixture and pressing into flour mixture. Set aside on a plate. Discard remaining flour mixture and sour cream mixture.
  • • 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: 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, serve with ketchup for dipping.

Nutrition Facts : Calories 1150 kcal, Fat 61 g, SaturatedFat 19 g, Carbohydrate 109 g, Sugar 12 g, Protein 42 g, Fiber 4 g, Cholesterol 205 mg, Sodium 1820 mg

DILLED CAJUN CHICKEN SANDWICHES



Dilled Cajun Chicken Sandwiches image

"I came up with this recipe when my husband and I were looking for something quick," notes Abby Teel of Kuna, Idaho. "We both love Cajun seasoning, and the same goes for garlic and dill. We combined them in these delicious sandwiches that even my four-year-old loves!"

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 10

4 boneless skinless chicken breast halves (4 ounces each)
3 tablespoons olive oil
2 tablespoons Cajun seasoning
1/4 cup mayonnaise
2 teaspoons dill weed
1 teaspoon minced garlic
4 sandwich rolls, split
4 lettuce leaves
4 slices tomato
4 slices provolone cheese

Steps:

  • Flatten chicken to 1/4-in. thickness. In a large skillet, combine olive oil and Cajun seasoning; add chicken and turn to coat. Cook, uncovered, over medium heat for 5-6 minutes on each side or until no longer pink. , Meanwhile, in a small bowl, combine the mayonnaise, dill and garlic. Spread over cut sides of rolls. On roll bottoms, layer the lettuce, tomato, cheese and chicken; replace roll tops.

Nutrition Facts : Calories 537 calories, Fat 34g fat (10g saturated fat), Cholesterol 40mg cholesterol, Sodium 1682mg sodium, Carbohydrate 38g carbohydrate (7g sugars, Fiber 2g fiber), Protein 21g protein.

CAJUN BLACKENED CHICKEN SANDWICHES



Cajun Blackened Chicken Sandwiches image

We developed these sandwiches after a local favorite hangout closed down- these sandwiches were our standard order every time we went in, and now we make them regularly at home. The chicken method and seasonings are from Aroostook's Blackened Chicken, with a few minor tweaks. She's right when she says turn off the smoke detector, and I agree with her recommendation of using a cast iron skillet. I ruined one of my good skillets making this the first time- it's now a dedicated blackened chicken skillet. But the cast iron works MUCH better! I usually end up doubling the seasonings, putting them in a shaker container to sprinkle generously over the chicken and veggies.

Provided by eknecht

Categories     Lunch/Snacks

Time 30m

Yield 4 sandwiches, 4 serving(s)

Number Of Ingredients 16

4 boneless chicken breasts, flattened to about 1/2 inch thick
1 cup butter, melted, divided
4 tablespoons hot sauce
1 tablespoon salt
1 1/2 teaspoons garlic powder
1 1/2 teaspoons black pepper
1 teaspoon cayenne pepper
1 teaspoon onion powder
1/2 teaspoon ground cumin
1/2 teaspoon paprika (I use smoked paprika)
1 teaspoon sugar
1 medium yellow onion, thinly sliced
1 green bell pepper, thinly sliced
4 split kaiser rolls
4 slices provolone cheese
tomatoes, slices dill pickle slices, if desired

Steps:

  • Let the chicken come to room temperature before using.
  • .Preheat oven to 400 F, and heat your skillet over high heat until VERY hot.
  • Brush a small amount of melted butter over the inside tops of Kaiser rolls and return to plastic bag to keep soft.
  • Combine all seasoning ingredients.
  • Combine 1/2 c melted butter with hot sauce, and coat the chicken pieces thoroughly.
  • Roll chicken breasts in the seasoning and then place into the hot skillet to sear.
  • Drizzle a tsp of butter on top of each piece, and cook until a good crust has formed on the bottom of the chicken.
  • Flip chicken and finish cooking, then remove to a plate.
  • When all chicken is all finished, toss sliced pepper and onion with any leftover seasoning, add with any remainder of butter to the skillet. Cook about 5 min, until peppers and onions soften a bit.
  • Place chicken on kaiser rolls, top each with some peppers and onions, then a slice of provolone.
  • Leave sandwiches open faced and bake until cheese is melted and Kaiser roll toasts lightly.
  • Serve with tomato and pickle slices if desired.

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From stage.tasteofhome.com


THE BEST HEALTHY CAJUN CHICKEN SANDWICH - HONEST GRUB, HONEST …
2020-09-06 Slice & set aside. In am 8 X 8 square 2 quart baking dish, place the 4 chicken breasts. Pour pickle juice on top. Cover & refrigerate for an hour. In a small bowl add in all the spices above : paprika, chili powder, salt, minced dried onion, garlic powder, smoked paprika, cayenne pepper, cumin and coriander.
From honestgrubhonestfoodie.com


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