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.
Chicken Leg, boneless
Burger Bun(ContainsWheat/Blé, Egg/Oeuf, Milk/Lait)
Mayonnaise(ContainsSulphites/Sulfite, Egg/Oeuf, Mustard/Moutarde)
Dijon Mustard(ContainsSulphites/Sulfite, Mustard/Moutarde)
Red Wine Vinegar(ContainsSulphites/Sulfite)
Salt and Pepper*
Preheat the oven to 425°F (to bake chicken and toast buns). Start prepping when the oven comes up to temperature! Wash and dry all produce.* On a clean cutting board, pat chicken dry with paper towel, then cut in half. Season with salt and pepper. In a large zip-top bag, combine Cajun seasoning, 2 tbsp flour (dbl for 4 ppl), 1/2 tsp baking powder (dbl for 4 ppl) and chicken. Close bag and gently shake to coat chicken completely. On a parchment-lined baking sheet, arrange chicken, then drizzle 1 1/2 tsp oil over each piece.
Bake chicken, in middle of oven, until cooked through and golden, 18-20 min. (TIP: Cook to a minimum internal temp. of 74°C/165°F, as size may vary.**)
Meanwhile, roughly chop 2 tbsp dill (dbl for 4 ppl). Cut one tomato into 1/4-inch rounds (2 tomatoes for 4 ppl). Cut remaining tomato(es) into 1/2-inch pieces. In a small bowl, stir together dill and mayo. Season with salt and pepper. Set aside.
Cut buns in half and arrange them on another baking sheet, cut-side up. Brush each half bun with 1/4 tsp oil. Toast in top of oven, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!)
Meanwhile, in a medium bowl, whisk together mustard, 1 tbsp honey (dbl for 4 ppl), 1 tbsp vinegar (dbl for 4 ppl) and 2 tbsp oil (dbl for 4 ppl). Season with salt and pepper. Toss in spring mix and chopped tomatoes.
Divide chicken, dill mayo, tomato slices and some salad greens between buns. Serve remaining salad on the side.