We're un-Cajun the beast of great taste tonight! Terrible puns aside, this spicy Southern-style crispy chicken will set your taste buds on fire. Good thing you've also got some delectable dill mayo to cool things off.
Produced in a facility that processes milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, and soybean.
Chicken Thighs, Skinless
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Red Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Before starting, preheat the oven to 450°F and wash and dry all produce. Pat chicken dry with paper towels, then cut in half. Season with salt and pepper. Combine Cajun seasoning, flour and 1/2 tsp baking powder (dbl for 4 ppl) in a medium bowl. Add chicken. Toss to coat, until no seasoning remains in the bowl. Add 1 tbsp oil and toss to coat. Transfer to a parchment-lined baking sheet. Bake in middle of oven, until cooked through and golden, 18-20 min.***
While chicken bakes, roughly chop 2 tbsp dill (dbl for 4 ppl). Thinly slice one tomato (2 tomatoes for 4 ppl). Roughly chop remaining tomato. Stir together dill and mayo, in a small bowl. Season with salt and pepper.
Halve buns. Arrange them on another baking sheet, cut-side up. Toast in top of oven, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
While buns toast, whisk together mustard, honey, vinegar and 2 tbsp oil (dbl for 4 ppl) in a large bowl. Season with salt and pepper. Toss in spring mix and chopped tomatoes.
Divide dill mayo, chicken, tomato slices and some salad greens between buns. Serve remaining salad on the side.