Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 7 components
An elegant New Orleans-inspired sandwich that brings together crispy fried chicken with the coastal sophistication of remoulade sauce and fried calamari. The creamy goat cheese spread is enriched with marinara sauce, creating a rich Italian-Cajun fusion. Crispy fried calamari rings and shallots sit atop the chicken, which is coated in a traditional Cajun remoulade with capers, cornichons, and spicy mustard. This is a bold, complex sandwich for adventurous palates.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken breasts2 quarts (for heating) beef tallow or lard for frying1/2 cup buttermilk1 large egg1 tbsp seafood stock or clam juice1/4 cup all-purpose flour (dry batter)1/4 cup potato starch (dry batter)1/2 tsp Old Bay seasoning1/2 tsp garlic powder1/4 tsp onion powder1/2 tsp salt1/4 tsp black pepperCajun Remoulade Sauce 1/4 cup mayonnaise1 tbsp Creole mustard1.5 tsp fresh lemon juice1.5 tbsp capers, finely chopped1.5 tbsp cornichons (small pickles), finely chopped1 garlic clove, minced1/2 tsp Cajun seasoning1/4 tsp hot sauce1 tbsp fresh parsley, mincedto taste saltto taste black pepperMarinara Cream Cheese Spread 1.5 oz fresh goat cheese1.5 oz cream cheese, softened2 tbsp marinara sauce2 tbsp roasted red peppers, diced1/4 tsp garlic powder1/4 tsp hot sauceto taste saltto taste black pepperCajun Calamari Slaw 1 cup shredded red cabbage1/4 cup shredded carrots2 tbsp thinly sliced red onions1 tbsp fresh parsley, chopped2 tbsp mayonnaise1 tbsp fresh lemon juice1 tbsp apple cider vinegar1 tsp sugar1/4 tsp celery seed1/2 tsp Cajun seasoning1/4 tsp hot sauceto taste saltto taste black pepperCajun Bacon Jam 4 strips thick-cut bacon, diced1/2 yellow onion, diced2 garlic cloves, minced1 tsp Cajun seasoning2 tbsp brown sugar1 tbsp apple cider vinegar1/2 tsp hot sauceto taste saltFried Calamari 5 oz fresh or frozen calamari, cleaned and sliced into rings3 tbsp all-purpose flour2 tbsp cornstarch1/8 tsp salt1/8 tsp black pepper1/8 tsp garlic powder1/8 tsp Old Bay seasoning2 tbsp buttermilkCrispy Fried Shallots 1.5 shallots, thinly sliced3 tbsp all-purpose flour1/8 tsp salt1/8 tsp black pepperas needed (to reach 325°F) beef tallow or lard for fryingToppings & Assembly 1 yellow potato bun or brioche bun, split 1 tbsp unsalted butter, softened Cajun Calamari Slaw Cajun Bacon Jam Marinara Cream Cheese Spread Cajun Remoulade Sauce Fried Calamari Rings Crispy Fried Shallots Fresh lemon wedge Directions 1 Pound the chicken breast to an even 3/4-inch thickness. 2 In a shallow bowl, whisk together buttermilk, egg, and seafood stock until combined. 3 In another shallow bowl, combine all-purpose flour, potato starch, Old Bay, garlic powder, onion powder, salt, and black pepper. Mix thoroughly. 4 Submerge the chicken in the wet batter for at least 15 minutes (or up to 4 hours refrigerated). 5 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 6 Remove chicken from wet batter, letting excess drip off. Dredge thoroughly in the dry batter, pressing to adhere. 7 Fry for 6-8 minutes, flipping halfway, until golden brown and internal temperature reaches 165°F. 8 Rest on a wire rack for 2 minutes. 9 In a small bowl, combine mayonnaise, Creole mustard, and fresh lemon juice. 10 Fold in finely chopped capers and cornichons. 11 Add minced garlic, Cajun seasoning, and hot sauce. 12 Stir in fresh minced parsley. 13 Season with salt and black pepper to taste. 14 Refrigerate until ready to use. 15 In a small bowl, combine softened cream cheese and fresh goat cheese. 16 Stir in marinara sauce, diced roasted red peppers, and garlic powder. 17 Add hot sauce to taste. 18 Mix until smooth and well blended. 19 Season with salt and black pepper. 20 Spread on the bottom bun before assembling. 21 In a large bowl, combine shredded red cabbage, carrots, red onions, and fresh parsley. 22 In a small bowl, whisk together mayonnaise, lemon juice, vinegar, sugar, celery seed, Cajun seasoning, and hot sauce. 23 Pour dressing over vegetables and toss to coat evenly. 24 Season with salt and pepper. Refrigerate for at least 15 minutes before serving. 25 In a skillet over medium heat, cook diced bacon until crispy, about 6-8 minutes. 26 Remove half the bacon fat, leaving about 1 tablespoon in the pan. 27 Add diced onion and cook until softened, about 4 minutes. 28 Add minced garlic and cook for 1 minute. 29 Stir in Cajun seasoning, brown sugar, apple cider vinegar, and hot sauce. 30 Reduce heat to low and simmer for 8-10 minutes, stirring occasionally, until thick and jammy. 31 Season with salt. Let cool slightly—it will thicken as it cools. 32 Pat calamari rings dry with paper towels. 33 In a shallow bowl, combine flour, cornstarch, salt, black pepper, garlic powder, and Old Bay seasoning. 34 Dip calamari rings into buttermilk, then coat thoroughly with the flour mixture. 35 Heat beef tallow or lard to 325°F in a deep skillet or pot. 36 Fry calamari rings for 2-3 minutes until golden and crispy. 37 Remove with a slotted spoon and drain on a paper towel. 38 Pat shallot slices dry with paper towels. 39 In a shallow bowl, combine flour, salt, and black pepper. 40 Dip shallot slices into the flour mixture, coating thoroughly. 41 Heat beef tallow or lard to 325°F in a deep skillet. 42 Fry shallot slices for 2-3 minutes until golden and crispy. 43 Remove with a slotted spoon and drain on a paper towel. 44 Butter both halves of the bun and toast on a griddle or skillet until golden, about 2 minutes. 45 Spread Marinara Cream Cheese Spread on the bottom bun. 46 Spoon a generous layer of Cajun Bacon Jam on top of the spread. 47 Place the fried chicken on top of the jam. 48 Spread Cajun Remoulade Sauce generously over the chicken. 49 Pile on the Cajun Calamari Slaw. 50 Top with fried calamari rings and crispy fried shallots. 51 Serve with a fresh lemon wedge on the side. 52 Top with the top bun and serve immediately.
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