Built on a classic takeout favourite, our Spicy Chicken Sandwich is sure to satiate your fast food desires! Spicy, golden-brown chicken with a healthy serving of fries is the way to go.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Cajun Spice Blend
Before starting, preheat the oven to 475°F. Wash and dry all produce.
Cut potatoes into 1/4-inch matchstick fries, then toss with 1 tbsp oil on a baking sheet. Season with salt and pepper. Roast in the top of oven, until golden-brown, 25-28 min. (NOTE: For 4 ppl, use 2 baking sheets, with 1 tbsp oil per sheet. Roast in the top and the bottom of oven and rotate sheets halfway through cooking.)
While the fries roast, mix Cajun Spice Blend with flour in a medium bowl. Pat the chicken dry with paper towels, then transfer to a plate. Season with salt and pepper. Coat chicken all over with hot sauce. Working with one piece of chicken at a time, press both sides into the cajun spiced flour to coat completely.
Heat a large non-stick pan over medium-high heat. When hot, add 1 tbsp oil (dbl for 4 ppl), then the chicken. Sear, until golden-brown, flipping carefully, 1-2 min per side. Transfer chicken to another baking sheet. Bake in the middle of the oven, until cooked through, 10-12 min.**
While the chicken bakes, cut tomato into 1/4-inch rounds. Halve the buns. Add bun halves directly to the bottom rack of the oven, cut-sides down. Toast, until golden-brown, 1-2 min. (TIP: Keep your eye on them so they don't burn!)
Spread 1 tbsp mayo on top and bottom of buns. Top with spring mix, chicken and tomato slices. Divide sandwiches and fries between plates. Serve with ketchup alongside, for dipping.