Blackened Chicken Sandwich With Cajun Slaw

Name: Blackened Chicken Sandwich With Cajun Slaw
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Yield: 4 serving(s)
Ingredients: 4 chicken cutlets, cut in half lengthwise and pounded thin; 4 kaiser rolls; 1/4 cup butter, melted (divided); 1/2 tablespoon paprika; 1 1/4 teaspoons kosher salt; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder; 1/2 teaspoon black pepper; 1/2 teaspoon white pepper; 1/2 teaspoon red pepper; 1/4 teaspoon dried oregano; 1/4 teaspoon dried thyme; 1/4 teaspoon celery seed; 1/4 head green cabbage, thinly sliced; 1/4 green bell peppers or 1/4 red bell pepper, thin julienne sliced; 1/4 sweet onion, thin julienne sliced; 1/4 cup mayonnaise; 1 tablespoon cider vinegar; 1 teaspoon blackening seasoning; 1 teaspoon salt; 1 teaspoon sugar; 1 teaspoon pepper; 1 teaspoon hot sauce; 1/4 teaspoon celery seed

Submitted by gailanng

"Spicy chicken with a cooling slaw topping. The original recipes says it serves 4, but I think since the breasts are cut in half, it probably serves more. From Nibble Me This blog: http://www.nibblemethis.com/2013/04/blackened-chicken-sandwich-with-cajun.html Note: Recommended to cook outside on a grill or burner."

Download

Ready In:: 55mins
Ingredients:: 24
Serves:: 4

ingredients

4 chicken cutlets, cut in half lengthwise and pounded thin
4 kaiser rolls
¹⁄₄ cup butter, melted (divided)
For the blackening rub
¹⁄₂ tablespoon paprika
1 ¹⁄₄ teaspoons kosher salt
¹⁄₂ teaspoon onion powder
¹⁄₂ teaspoon garlic powder
¹⁄₂ teaspoon black pepper
¹⁄₂ teaspoon white pepper
¹⁄₂ teaspoon red pepper
¹⁄₄ teaspoon dried oregano
¹⁄₄ teaspoon dried thyme
¹⁄₄ teaspoon celery seed
For the slaw
¹⁄₄ head green cabbage, thinly sliced
¹⁄₄ green bell peppers or 1/4 red bell pepper, thin julienne sliced
¹⁄₄ sweet onion, thin julienne sliced
¹⁄₄ cup mayonnaise
1 tablespoon cider vinegar
1 teaspoon blackening seasoning
1 teaspoon salt
1 teaspoon sugar
1 teaspoon pepper
1 teaspoon hot sauce
¹⁄₄ teaspoon celery seed

directions

Mix the dry rub ingredients together.
To make the slaw: Put the cabbage, bell pepper and onion in a bowl. Whisk the remaining ingredients together, pour over the veggies and toss to coat. Add a little of the dressing at a time until you get the consistency wanted. Can make ahead and refrigerate it for 2-3 hours before eating.
Preheat a grill with a cast iron skillet or griddle plate to 450 degrees. (May, also, be cooked in cast iron using a burner.).
Brush buns lightly with butter and toast until browned, about 15-30 seconds; set aside.
Drizzle just enough of the melted butter (about 1 tablespoon) over the chicken breasts to lightly coat. Season with 1/2 of the dry rub. It should be pretty thick to form a 'crust'.
Ladle a few tablespoons of the butter onto the hot griddle and place the cutlets onto the griddle seasoned side down. (Note: The butter may smoke a LOT. That's why it's cooked outside, just don't spill butter on the flames or it will flame up.) Cook until the edges of the cutlets start to turn white, about 3-5 minutes.
Ladle the remaining butter over the chicken and season with the remaining dry rub. Flip and cook until the chicken reaches an internal temperature of 155-160 degrees, about 3-5 minutes.
Remove chicken and serve on toasted buns with the slaw.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

View Full Profile