Cajun Chicken Club Recipe

Butterfly each chicken breast (or slice horizontally) to create two even cutlets about 1/2-inch thick. If breasts are large, you can pound gently between plastic wrap to even thickness.

Place chicken in a shallow dish and pour buttermilk over them. Add hot sauce if using. Cover and refrigerate for at least 1 hour, up to 8 hours. This tenderizes and flavors the chicken.

In a shallow bowl or wide plate, whisk together flour, cornstarch, paprika, garlic powder, onion powder, dried oregano, cayenne, kosher salt, and black pepper.

Remove chicken from buttermilk, letting excess drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing flour into the meat to form a good coating. For an extra-crispy crust, return coated pieces to the buttermilk briefly then dredge again in the flour.

Pour vegetable oil into a heavy skillet or fryer to reach about 1/2-inch depth; heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. If pan-frying, work in batches to avoid crowding.

Fry the coated chicken 3–4 minutes per side, or until golden brown and internal temperature reaches 165°F (74°C). Adjust time for thickness. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while finishing remaining pieces.

In a small bowl, combine mayonnaise, minced chipotle in adobo, lime juice, minced garlic, honey, and salt. Whisk until smooth and taste; adjust chipotle for heat and lime or honey for brightness/sweetness.

Cover and refrigerate until ready to assemble. Aioli can be made a day ahead to let flavors meld.

In a medium bowl, combine diced mango, red bell pepper, red onion, minced jalapeño, chopped cilantro, lime juice, salt, and black pepper.

Toss gently to combine. Taste and adjust salt or lime as needed. Chill briefly if desired; salsa can be made up to 4 hours ahead.

Lightly butter the cut sides of the buns and toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Place a lettuce leaf on the bottom bun, then a slice of tomato.

Place the hot fried chicken on top of the tomato. Immediately lay a pepper jack slice on the warm chicken so it softens and slightly melts.

Spread about 1 tablespoon of chipotle aioli on the top bun (adjust to taste).

Spoon 2–3 tablespoons of mango salsa over the pepper jack or directly onto the chicken.

Close the sandwich, press gently, slice in half if desired, and serve immediately while the chicken is hot and crusty.