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Cookjngmama - Honey Cajun Chicken Sandwich
Kendyll Niquole

Oven-Baked Honey Cajun Chicken Sandwich

Oven-baked honey Cajun chicken sandwiches made with crispy cornflake-crusted chicken, coated in a sweet and spicy Cajun honey sauce, layered with creamy slaw and tangy relish on soft brioche buns. A bold, crunchy, flavor-packed sandwich without deep frying.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4
Course: Main Course
Cuisine: American
Ingredients Method Video

Ingredients
  

  • 2 chicken breasts
  • 4 brioche hamburger buns
  • 1/2 cup sweet and spicy dill relish
Wet Batter
  • 2 large eggs
  • 2 tbsp hot sauce
  • 3 tbsp flour
  • 1 tsp garlic powder
  • 1/2 tsp paprika
  • 1/4 tsp black pepper
Corn Flake Coating
  • 4 cups corn flakes crushed
  • 2 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp black pepper
Dill Slaw
  • 1 small purple cabbage
  • 1/2 cup fresh parsley
  • 1/2 cup mayo
  • 1/4 cup stone ground mustard
  • 1/4 cup honey
  • 3 tbsp lemon juice
  • 1 tbsp chives
  • 1 tbsp fresh dill
  • 1 tsp all purpose seasoning
  • 1/4 tsp paprika
  • 1/4 tsp black pepper
Honey Cajun Sauce
  • 3/4 cup honey
  • 1/2 cup water
  • 8 tbsp salted butter
  • 2 tbsp lemon juice
  • 1 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 2 tsp onion powder
  • 1 1/2 tsp chili powder
  • 1 1/2 tsp cayenne pepper
  • 1 tsp dried oregano
  • 1/4 tsp white pepper
  • 1/4 tsp ground thyme
Slurry Mixture
  • 1 tsp corn starch
  • 2 tsp water

Method
 

Prep the chicken
  1. Preheat oven to 400°F.
  2. Slice chicken breasts in half lengthwise, then cut each half into smaller slider-size pieces.
    You’ll use 2 pieces per sandwich.
Make the wet batter
  1. In a bowl, whisk together:
    Eggs, hot sauce, flour, garlic powder, paprika, and black pepper until smooth.
    Set aside.
Make the corn flake coating
  1. Crush corn flakes into fine crumbs (food processor or zip bag + rolling pin).
  2. Transfer to a bowl and mix in garlic powder, paprika, and black pepper.
Bread the chicken
  1. Dip each chicken piece into the wet batter, letting excess drip off.
  2. Press firmly into the corn flake mixture, coating all sides well.
Bake the chicken
  1. Place coated chicken on a parchment-lined or greased baking sheet.
  2. Lightly spray or drizzle with oil for extra crispiness.
  3. Bake 20-25 minutes, flipping halfway, until golden brown and cooked through.
Make the slaw
  1. Finely shred cabbage.
  2. In a large bowl mix cabbage, chives, dill, parsley, mayo, mustard, honey, lemon juice, all-purpose seasoning, black pepper, and paprika.
  3. Toss until creamy and well combined. Chill until ready to use.
Make the Cajun honey sauce
  1. In a saucepan over medium heat, melt butter.
  2. Add honey, water, lemon juice, smoked paprika, garlic powder, onion powder, chili powder, cayenne, oregano, white pepper, and thyme.
    Bring to a simmer.
  3. Stir in slurry mixture and cook 2–3 minutes until slightly thickened.
  4. Remove from heat.
Sauce the chicken
  1. Toss baked chicken pieces in the warm Cajun honey sauce until fully coated.
Toast the buns
  1. Lightly toast brioche buns until golden.
Assemble the sandwich
  1. Bottom bun → sweet & spicy dill relish → 2 pieces honey Cajun chicken → slaw → top bun.
Serve
  1. Serve immediately while the chicken is hot and crunchy.