Cajun Chicken Burger

Boo ! Calling All Cajun Cravers!

Get ready for a flavour explosion with my signature Cajun Burger, the dish that stole hearts (and stomachs) at every restaurant and prestigious hotel I’ve graced with my culinary magic.

Sure, burgers are a classic, but mine? It’s a whole different beast! This ain’t your average patty – it’s handmade with a secret blend of Cajun spices that’ll have you begging for more (don’t worry, I won’t tell ).

Check out the picture! Those aren’t just regular chicken pieces, my friends. These are super-sized, juicy monsters that can be enjoyed two ways: piled high on a toasted brioche bun or as a standalone, protein-packed cutlet.

Last night, my family devoured this dish (just like countless happy customers before them). Now, it’s your turn! Let’s bring that restaurant magic into your kitchen. ‍

Ready to create culinary magic together? Here’s the recipe:

Cajun Chicken Extravaganza:

Ingredients:

• 1 large chicken breast, butterflied

• Flour

• Egg wash (3 eggs + milk)

• Panko breadcrumbs

• Spices: cayenne pepper, Hys seasoning salt, paprika, black pepper, Knorr Aromat seasoning, chili powder, chili flakes

• Oil

• Brioche bun (optional)

• Mayonnaise

• Ranch dressing

• Shredded lettuce

• Thinly sliced red onion

• Pickle

• Tomato slice

• Salsa (for dipping)

• Sides (optional): curly fries, regular fries, Caesar salad

Instructions:

1. Spice Up Your Life! Mix the breadcrumbs with all that delicious Cajun goodness (cayenne, Hys seasoning, paprika, etc.).

2. Assembly Line: Set up stations for flour, egg wash, and the spiced breadcrumbs.

3. Dredge, Dip, and Coat: Flour your chicken, give it a loving dunk in the egg wash, and then smother it in that spicy breadcrumb mixture. Make sure it’s well-coated, like a champion in a golden armour!

4. Sizzle Time: Heat oil to 325°F. Fry the chicken one piece at a time (don’t crowd the pan, or the oil will get grumpy and cold ). Cook until golden brown on both sides.

5. Oven Finish: Transfer the golden beauties to a baking sheet and bake at 400°F for 10 minutes.

6. Building Time! Now, unleash your inner burger artist. Pile the chicken on a toasted brioche bun, add mayo, ranch, lettuce, red onion, pickle, and a juicy tomato slice. Don’t forget the salsa for dipping!

7. Cutlet Craving? No problem! Skip the bun and simply plate the chicken with salsa and a drizzle of ranch dressing.

Chef’s Tip: I used to offer various side options like curly fries, regular fries, or a Caesar salad. The choice is yours!

There you have it! Restaurant-quality Cajun Chicken at home. Remember, you can share your creations and tag me on social media. Happy cooking, folks!