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chicken sandwiches on a plate

Crispy Spicy Pickle Chicken Sandwich

Course Main Course
Cuisine American
Keyword Chicken
Prep Time 15 minutes
Cook Time 10 minutes
Servings 6 sandwiches


For Chicken

  • 6 chicken bread cutlets
  • cup Argo® Corn Starch
  • cup all-purpose flour
  • 1 ½ tsp salt
  • 1 teaspoon garlic powder
  • ½ tsp cayenne pepper
  • 1 ½ tablespoon chopped fresh dill
  • 2 eggs
  • 1 tablespoon whole milk

For Cajun Mayo

  • ½ cup mayo
  • 1 tablespoon Cajun seasoning

For Assembly

  • shredded romaine lettuce
  • Sliced tomatoes
  • Sliced dill pickles
  • 6 Brioche buns


For Chicken

  • Pour oil into a large cast-iron skillet so it is about 1" up sides. Heat over medium-high until an instant-read thermometer registers 350°.
  • In a large shallow dish, mix corn starch, flour, garlic powder, cayenne, salt, and dill. In another dish, beat the egg and milk together.
  • Lightly salt the chicken cutlets. Dip one cutlet into the corn starch mixture, then to the egg and back to the corn starch. Carefully place the cutlets into the heated oil.
  • Fry cutlets, a few pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°, about 4-5 minutes on each side. Drain on paper towel lined plates.

For Mayo

  • Mix the Cajun seasoning with the mayo and set aside.

For Assembly

  • Toast the buns on a flat griddle or in the oven for a few minutes. Spread mayo on the bottom half of the bun and add pickles. Place chicken on top, and top with tomatoes and lettuce.