Recipes > Dinner, Lunch

Cajun Fried Chicken Sandwich

Prep Time

480 minutes

Cook Time

40 minutes


4-6 people

Fried chicken is a classic Southern favorite, but Girl Carnivore takes it up a notch with a Creole kick of flavor and creamy ranch slaw.

Cajun Fried Chicken Sandwich

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  • 1 Pound Boneless Skinless Chicken Thighs

  • 2 Cups Buttermilk

  • 1 Cup Tony’s Creole-Style Ranch Salad Dressing

  • 1 1/2 Cups Flour

  • 2 Tablespoons Tony’s Original Creole Seasoning

  • 1 Teaspoon Baking Powder

  • 1 Cup Red Cabbage

  • 1 Cup Green Cabbage

  • 1 Carrot, Shredded or Julienned

  • 2 Scallions, Chopped

  • 1/4 Onion, Minced

  • 1 Jalapeño, Finely Diced

  • 1/4 Cup Tony’s Creole-Style Ranch Salad Dressing

  • Brioche Buns

  • Pickles

  • Clear


Marinating the Chicken:

  1. Place the chicken in a resealable container with the buttermilk and Tony’s Creole-Style Ranch Salad Dressing. Seal and allow to chill in the fridge overnight.

Making the Slaw:

  1. In a large bowl, toss the cabbage, scallions, onions, and jalapeños together.
  2. Pour Tony’s Creole-Style Ranch Salad Dressing over the top and toss to combine.
  3. Cover with plastic wrap and store in the fridge until ready to serve.

Making the Batter and Chicken:

  1. When ready to cook the chicken, heat 3-4 inches of oil in a Dutch oven making sure not to fill beyond 2-3 inches from the top for safety.
  2. Set an oil or candy thermometer in the oil and heat it to 375°F.
  3. Test a small piece of chicken to make sure it cooks, turning golden brown on the outside, in about 5 minutes.
  4. Remove from the oil with a slotted spoon and repeat with the remaining chicken, making sure to maintain the oil temperature.
  5. Check the internal temperature of the chicken, making sure it’s up to 160°F before serving.
  6. Place the fried chicken on a wire rack over a baking sheet to allow any excess oil to drip off.
  7. Gently sprinkle a little Tony’s Original Creole Seasoning on top of the fresh chicken.

Assembling the Sandwich:

  1. When ready to serve, toast the buns if desired.
  2. Place a heaping portion of the slaw on the bottom bun. Top with hot chicken and add a pickle, if you wish, and top with remaining bun half.
  3. Serve hot and enjoy!


The fried chicken reheats well in an oven set to 350°F. Place the chicken on a wire rack and bake until heated through, about 12 minutes.

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