Fried Chicken Club Sandwiches

Fried Chicken Club Sandwiches

 

While it's impossible to get tired of fried chicken, you can shake things up by covering it in C'est Bon Slaw to create a deep-fried club sandwich.
This recipe if from our cookbook Growing Up Cajun. You’ll find everything in this cookbook for an authentic Cajun feast, like Mama Jen’s Cajun Cornbread and Cajun Mardi Gras staples, such as Chicken & Sausage Gumbo. 
Course Main Course
Cuisine Cajun

Ingredients

Chicken Sandwich

C'est Bon Slaw

  • 4 cups thinly sliced green cabbage
  • 2 cup thinly sliced red cabbage
  • ½ cup grated carrot
  • ½ cup thinly sliced onion
  • ½ cup cup mayonnaise
  • 3 tbsp apple cider vinegar
  • 1 ½ tsp sugar
  • 1 tsp Creole Mustard
  • ¾ tsp celery salt
  • ¼ tsp ground black pepper
  • ¼ tsp Slap Ya Mama White Pepper Blend

Instructions

  • In a 13x9-inch baking dish, combine buttermilk and Slap Ya Mama Cajun Hot Sauce.
  • Add chicken to dish, making sure meat is submerged. Cover with plastic wrap, and refrigerate for at least 4 hours.
  • In a large cast-iron skillet, pour oil to depth of 1 inch, and heat over medium heat until a deep-fry thermometer registers 350°.
    In another 13x9-inch baking dish, stir together flour and Slap Ya Mama Original Blend Cajun Seasoning.
  • Remove chicken from buttermilk mixture, discarding marinade. Dredge chicken in flour mixture, turning to coat. Working in batches, fry chicken until browned on both sides and a meat thermometer inserted in thickest.

C'est Bon Slaw

  • In a large bowl, combine cabbages, carrot, and onion.
  • In a small bowl, whisk together mayonnaise and all remaining ingredients. Pour mayonnaise mixture over cabbage mixture, stirring to combine. Refrigerate until ready to serve.
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Chicken Sauce Piquante

Chicken Sauce Piquante

 

Chicken Sauce Piquante is a traditional Cajun recipe that has been around for generations. With a reddish spicy gravy, it has incredible flavor and is fairly simple to prepare. Served over rice, the dish was and still is a staple in many households in and around the Acadian area.
For more recipes like this check out our cookbook Growing Up Cajun!

Ingredients

  • 1 whole chicken, cut up (skin removed, if desired)
  • 1 tbsp plus 2 teaspoons Slap Ya Mama Original Blend Cajun Seasoning
  • 2 tbsp olive oil
  • 1 sweet onion, chopped (about 1½ cups)
  • 1 green bell pepper, chopped (about 1 cup)
  • 4 cloves garlic, minced
  • 1 (8-ounce) can tomato sauce
  • cup beef broth
  • cup heavy whipping cream
  • ¼ cup diced mushroom
  • ¼ cup chopped green onion
  • ¼ cup chopped fresh parsley
  • 1 tbsp Slap Ya Mama Cajun Pepper Sauce 
  • Hot cooked rice, to serve

Instructions

  • In a 4-quart stockpot, heat oil over medium-high heat. Add chicken; cook until browned on all sides. (Don't be afraid to burn the chicken a little or for it to stick to the bottom of the pot. This is where the gravy will come from.) Remove chicken from pot.
  • Add onion, bell pepper, garlic, and just enough water to cover bottom of pot (about 1 cup); saute until vegetables are softened. Add tomato sauce; saute for 10 minutes. Add broth, cream, mushrooms, and remaining 1 tablespoon of Slap Ya Mama Original Blend Cajun Seasoning; saute for 5 minutes. Reduce heat to medium; return chicken to pot, and fill pot with just to top of the chicken (about 1 quart). Cover and boil, stirring occasionally, until chicken is tender, about 1 hour.
  • Reduce heat, and uncover; stir in green onion and parsley. Simmer for 10 minutes. Serve over hot cooked rice.

Notes

Note: You may add smoked sausage to this dish. If you do, treat it just as you would the chicken. 
Slap Ya Mama Original Blend Cajun Seasoning
Slap Ya Mama Cajun Pepper Sauce 
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Creole Chicken and Boudin Waffles

Creole Chicken and Boudin Waffles

 

This dish was submitted by Chef Bradley Mcwillie to our Virtual Cook-off! It placed 4th out of nearly 100 dishes. Give this dish a try you won't regret it!
For more of Chef Mcwillie's dishes check out his Instagram @chefbradleymcwillie
Cuisine American, Cajun
Servings 2 People
Author Bradley Mcwillie

Ingredients

Chicken

Waffle

  • 1 cup buttermilk Waffle Batter
  • 2 tsp Slap Ya Mama White Pepper Blend
  • a link of boudin (personally prefer Jerry Lee’s in Greenwell Springs, LA) (⅓ a link for each waffle)
  • 2 tbsp green onions

Cajun Cane Syrup

Instructions

Chicken

  •  Mix all ingredients place in an airtight container and marinate in refrigerator 1 hour (I personally prefer overnight)
  • Remove from container and toss in ¾ cup corn starch. Let sit with starch for 30 minutes before frying.
  • Fry at 350° for 4 minutes.

Waffle

  • Spray preheated iron with non-stick spray. Place 3 oz of batter into preheated waffle iron
  • Split boudin in ½, crumble up, and sprinkle on top of the batter
  • Sprinkle 1 Tbs of green onions on top as well, close waffle iron, and cook to desired doneness.

Cajun Cane Syrup

  • Combine all ingredients and heat just until incorporated. Remove from heat and store in a sealed container. Can be made the day before. And stores well for later use. Goes great on cornbread.
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Crispy Chicken Thighs and Voodoo Linguine

Crispy Chicken Thighs and Voodoo Linguine

 

This yummy Voodoo Linguine was submitted into our Slap Ya Mama Virtual Cook-off by Mrs.Morris Cooks! She was inspired to bring the Louisiana taste to the midwest with this dish. Give it a try you won't regret it!

Ingredients

  • 4 chicken thighs(bone-in, skin-on)
  • 4 tbsp olive oil
  • 1 jalapeño finely chopped (de-seeded)
  • 1 tbsp Slap Ya Mama-Pepper Sauce 
  • Slap Ya Mama - Original Blend Cajun Seasoning
  • 2 tbsp butter
  • 1 cup diced celery
  • 1 cup diced onion
  • 1 cup diced green bell pepper
  • 1 cup dry white wine
  • 1 can fire-roasted green chiles
  • 1 can petite diced tomatoes
  • 1 tsp Worcestershire sauce
  • 1 tbsp lemon zest
  • juice from half a lemon
  • 2 bay leaves
  • ½ tbsp fresh thyme
  • ½ box linguine
  • fresh shredded parmesan cheese

Instructions

Chicken

  • Preheat oven to 375°. Heat Skillet.
  • Heat olive oil in a cast-iron skillet. Pat chicken thighs dry with a paper towel and season generously with Slap Ya Mama - Original Blend Cajun Seasoning. Heat skillet on medium-high heat. Add to the heated skillet, skin side down.
  • Brown chicken until skin is crispy and golden, turn chicken to skin side up, transfer pan to the preheated oven, and roast for 20 minutes.
  • When the chicken has roasted for 20 minutes, turn off the oven and leave to stay warm until the noodles are done.

Sauce

  • In a large non-stick skillet, heat butter and add your celery, onion, and bell pepper. Sautee until soft and a little browned along the edge.
  • Deglaze with the white wine! (Pour the wine into the pan and stir well, scraping up any browned bits of veg).
  • Add all of the remaining ingredients- fire-roasted green chiles, petite diced tomatoes, Worcestershire sauce, lemon zest, lemon juice, bay leaves, jalapeno and thyme.
  • Bring the skillet to a boil, then reduce heat to medium/low and simmer while you cook the linguine.

Linguine

  • Drizzle some oil in a large pot of boiling salted water, add 1 tablespoon of salt and the linguine, and cook for 7 to 10 minutes, or according to the directions on the package.
  • Serve cooked noodles with the chunky sauce from your non-stick skillet and your roasted chicken. Top with Parmesan and Slap Ya Mama-Pepper Sauce!
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Slap Ya  Mama Chicken Sandwich

Slap Ya Mama Chicken Sandwich

 

Don't miss out on this tasty Chicken Sandwich! This dish was submitted by 30minutedinner to our Slap Ya Mama Virtual Cook-off!
Check out @30minutedinner on Instagram for more delicious recipes!
Servings 6 people

Ingredients

Instructions

  • Cut 3 large chicken breasts in ½ vertically
  • Combine 1 cup whole buttermilk and 1 tablespoon Slap Ya Mama Cajun Pepper Sauce in a large bowl. Place chicken breasts in a bowl, arranging so that they are all coated with buttermilk mixture. Cover and refrigerate for 3-8 hours.
  • Fill a large Dutch oven or deep cast-iron skillet ½ - ⅔ of the way with vegetable oil. Bring oil to 350° over medium heat
  • While oil comes to correct temperature, combine 1 ½ cups self-rising flour and ¼ cup Slap Ya Mama Cajun Seasoning in a shallow bowl. Stir well to combine.
  • In a separate bowl, combine ½ cup mayonnaise, 3 tablespoons chopped dill pickle, 1 teaspoon sugar, 1 teaspoon lemon juice, and 1 teaspoon Slap Ya Mama Cajun Pepper Sauce, stirring to combine. Cover and set the bowl aside.
  • Working in batches remove the chicken breast from the buttermilk mixture, allowing excess to run off. Coat both sides of chicken in flour mixture, gently shaking to remove excess. Fry chicken breasts for 2 to 3 minutes per side, or until chicken is golden brown and fully cooked. Drain cooked chicken breast on a cooling rack that is set over a rimmed baking sheet. Sprinkle hot chicken with Slap Ya Mama Cajun Seasoning
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Mama’s Cajsian Fried Chicken & Slapped  Cheddar Beer Biscuits

Mama’s Cajsian Fried Chicken & Slapped Cheddar Beer Biscuits

 

This meal was submitted in our Slap Ya Mama Virtual Cook-off. It was created by @cajsiancooking on Instagram! They are "Cajun gal and a Filipino guy" creating delicious Cajsian foods!

Ingredients

Mama’s Cajsian Fried Chicken

Dredge

Slapped Together Cheddar Beer “Biscuits”

  • 3 cups self-rising flour ((can also use AP flour with 3 tsp baking powder if you don’t have self-rising). )
  • ¼ cup light brown sugar
  • 1 12 oz beer
  • 1 stick of melted butter
  • 1 cup shredded sharp cheddar cheese

Instructions

Chicken Marinade

  • Place chicken in a gallon ziplock bag with the buttermilk and seasoning. Massage the seasoning into the chicken, and let it marinate overnight.
  • Fill a 5qt cast iron Dutch oven about halfway with the canola oil and bring it to 350°

Dredge

Cooking the Chicken

  • Begin frying in batches in this order: 1) breasts, 2) thighs/drumsticks, and 3) wings/drummettes.
  • when frying is complete, put the chicken in the oven at 350° for 20 mins. Pull from oven and let rest for 10 mins.

Biscuit Directions

  • Preheat oven at 375°
  • Combine and mix all ingredients
  • Scoop into muffin tin, and bake for 25 minutes.
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Maw Maw’s Fried Chicken

Maw Maw’s Fried Chicken

 

No southern gathering is truly complete without a serving dish full of fried chicken. And Maw Maw's Fried Chicken is sure to convince any nonbelievers.

Ingredients

Instructions

  • In a 12-inch cast-iron skillet, pour oil to a depth of about ½ inch, and heat over high heat. Reduce heat to medium
  • In a large bowl, stir together flour and 1 teaspoon Slap Ya Mama - Original Blend Cajun Seasoning. Sprinkle chicken with 1 teaspoonSlap Ya Mama - Original Blend Cajun Seasoning. Dredge chicken in flour mixture shaking off excess.
  • Working in batches, fry chicken until bottoms are browned, 6 to 7 minutes. Turn, and fry until golden brown and crispy and a meat thermometer inserted on thickest portion registers 165°, 5 to 6 minutes more. Add more oil to skillet as needed. Remove chicken and let drain on paper towels, Sprinkle with remaining ½ teaspoon Slap Ya Mama - Original Blend Cajun Seasoning.
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Mama’s Spicy Grilled Chicken Salad

Mama’s Spicy Grilled Chicken Salad

Mama’s Spicy Grilled Chicken Salad

Lighten up this summer without sacrificing flavor! Mama’s Spicy Grilled Chicken Salad makes for a savory protein packed meal. Loading it with vegetables and using quinoa in place of rice adds nutrition for a healthy dinner. Our Jalapeño Cilantro Dip tops it off with the perfect amount of spice.

Click Here for Recipe: Slap Ya Mama Jalapeño Cilantro Dip

Serves 4-6

Ingredients:
Instructions:
  1. Put chicken in a ziplock bag. In a small bowl combine lime juice, Slap Ya Mama Green Pepper Sauce, olive oil, garlic, cilantro, Slap Ya Mama Original Blend Cajun Seasoning. Pour the sauce over the chicken and seal the bag and let marinade for 3 hours or overnight.
  2. Preheat your grill to medium high heat. Grill each side of the chicken for about 3-4 minutes or until cooked throughout and no longer pink.
  3. Slice chicken and set aside.
  4. In a bowl place a hand full of washed spinach.
  5. Scoop in 2-3 tablespoons of cooked quinoa (cook according to package).
  6. Add in cherry tomatoes and diced avocados.
  7. Place grilled chicken in the bowl and top-off the salad with our Slap Ya Mama Jalapeño Cilantro Dip.

 

 

 

Cajun Harvest Skillet

Cajun Harvest Skillet

Cajun Harvest Skillet

Don’t let fall slip away without checking off this warming, hearty recipe from your fall cooking bucket list! This one-pan chicken skillet will satisfy all your sweet and spicy cravings.

Ingredients:

  • 1 Tbsp Kinloch Pecan Oil
  • 1 lb boneless, skinless chicken breasts, cut into 1/2-inch cubes, season to taste with Slap Ya Mama Original Blend Seasoning
  • 4 slices thick-cut bacon, chopped
  • 1 1/2 tsp Slap Ya Mama Original Blend Seasoning
  • 3 cups Brussels sprouts, trimmed and quartered (about 3/4 lb)
  • 1 medium sweet potato, peeled and cut into 1/2 inch cubes (about 8 oz)
  • 1 medium onion, chopped
  • 2 Granny Smith apples, peeled, cored and cut into 3/4 inch cubes
  • 4 cloves garlic, minced (about 2 tsp)
  • 2 tsp chopped fresh thyme or 1/2 tsp dried thyme
  • 1 tsp ground cinnamon
  • 1 tsp Slap Ya Mama Low Sodium Blend
  • 1 cup reduced-sodium chicken broth, divided

Directions:

In a bowl add chicken and season to taste with Slap Ya Mama Original Blend. Heat the pecan oil in a large, nonstick or cast iron skillet over medium-high, until hot.  Add chicken and brown thoroughly until browned on all sides, about 5-7 minutes. Transfer to a paper towel lined plate and set aside.

Reduce skillet heat to medium-low. Add the chopped bacon and cook until crisp and brown, about 8 minutes. With a slotted spoon, transfer the bacon to a paper towel-lined plate and discard all but 1 Tbsp of the bacon fat.

With bacon fat still in the skillet, increase heat back to medium-high. Add Brussels sprouts, sweet potato, onion and 1 1/2 tsp Slap Ya Mama Original Blend. Cook, stirring occasionally,  until crisp-tender and the onions are beginning to look translucent about 10 min.

Stir in the apples, garlic, thyme, and cinnamon. Cook 30 seconds, then pour 1/2 cup of broth and 1 tsp of Slap Ya Mama Low Sodium Blend. Bring to a boil and cook until evaporated, about 2 minutes. Add the reserved chicken and remaining 1/2 cup broth. Cook until heated through, about 2 minutes. Stir in reserved bacon and serve warm.  Enjoy!

 

Crispy Cajun Chicken Thighs

Crispy Cajun Chicken Thighs

Crispy Cajun Chicken Thighs

Run, don’t walk, and make these Crispy Cajun Chicken Thighs for dinner tonight! Coated with our Original Blend Cajun Seasoning, rosemary and a touch of lemon for a flavorful dish that is pan-fried and baked to golden perfection.

Serves 4

Ingredients:

6 bone-in, skin-on chicken thighs

1 Tbp Slap Ya Mama Original Blend Cajun Seasoning

1Tbs. Vegetable oil

1 lemon (small), cut in rounds

2 sprigs rosemary, chopped

Directions:

Position a rack in the lower end of the oven and preheat to 400 degrees Fahrenheit.

Season the chicken thighs on both sides with Slap Ya Mama Original Blend Cajun Seasoning. In a 12 inch ovenproof skillet or cast iron pan over medium-high heat, warm the oil until hot. Add the chicken, skin side down, and cook until the fat has rendered and the skin is crisp and golden brown, about 8 minutes.

Turn chicken to skin side up and scatter the lemon slices on top of the chicken. Transfer to the oven and roast until a thermometer inserted into the thickest part of a thigh, registers 170 degrees Fahrenheit, approximately 20 minutes. Serve and Enjoy!

 

 

Buffalo Chicken Taquitos

Buffalo Chicken Taquitos

Buffalo Chicken Taquitos

By Amy and Sue at Belly Laugh Living

Ingredients

Taquito Filling
  • 1 pound Ground Chicken Breast 
  • 1 teaspoon Onion Powder
  • 1 teaspoon Sea Salt
  • 1/2 teaspoon Black Pepper
  • 2 cloves garlic
  • 3 Tablespoons Cream Cheese
  • 1 Ounce Blue Cheese
  • 1 Ounce Cheddar Cheese
  • 1 Cup Buffalo Sauce
Tortillas

Directions

Taquito Filling

Slice the garlic into thin strips or put in a garlic press. Begin to sauté Ground Chicken. Sprinkle on Salt, Pepper and Onion Powder. Combine the Sliced Garlic and 1/4 cup of water. Cook over medium heat. Mix together the CreamCheese, Blue Cheese, and Cheddar Cheese. Add the Cheese mixture (cream cheese, blue cheese, and cheddar) to the Chicken. Stir in the Buffalo Sauce to the chicken/cheese mixture.
Assemble Taquitos
Sprinkle Slap Ya Mama Hot Blend Cajun Seasoning on each corn tortilla. Scoop about 2 tbs of the chicken/cheese mixture to the corn tortilla. Place the filling down the middle and begin to fold one side of the tortilla over the filling. Once it is rolled, lay seam side down and secure with a toothpick.
Air Fry/Bake Taquitos
Spray the fryer basket with non-stick cooking spray.
Pre-Heat Air Fryer to 390 degrees or regular oven Pre-Heat to 375 degrees.
Place taquitos in the basket (don’t overcrowd the basket) and Air Fry for 6 minutes.
Check after 6 minutes, when to desired crispiness, remove from air fryer.
If baking in regular oven bake for 12 minutes and check. More than likely it will take 15 minutes.
Enjoy!
Sweet Legs

Sweet Legs

Sweet Legs

Sweet with a lil spicy kick, these Sweet Legs are definitely a crowd pleaser.

Ingredients:

  • 4 carrots
  • 2 medium sweet potatoes, chopped into 1” pieces
  • 1 onion, chopped into 1” pieces
  • 1 bell pepper, chopped into 1” pieces
  • 4 cloves garlic, halved
  • 8 chicken legs
  • 4 Tbsp honey
  • 4 Tbsp cane syrup
  • 4 Tbsp maple syrup
  • 2 tsp Slap Ya Mama Original Blend Seasoning
  • ½ tsp brown sugar
  • pinch of: thyme, rosemary, oregano, basil
  • Slap Ya Mama Low Sodium Blend Seasoning, to taste (optional)
  • 4 Tbsp unsalted butter, cut into 8 pieces

Directions:

Preheat oven to 350 degrees F.

In a 9” x 13” oven-proof dish, spread the vegetables evenly.  In a large bowl, combine honey, cane syrup, maple syrup, Slap Ya Mama Original Blend Seasoning, brown sugar, thyme, rosemary, oregano and basil; mix well.  Add in chicken legs to syrup mixture and toss well.  Place chicken legs on top of the vegetables in the oven-proof dish and top with remaining syrup mixture from the bowl.  Sprinkle Slap Ya Mama Low Sodium Blend Seasoning to taste over the whole dish and top each leg with a ½ Tbsp. of butter.

Bake at 350 degrees F for 35 minutes, occasionally basting the chicken legs with the syrup mixture.  Increase heat to 400 degrees F and bake for another 15 mins.

Serve and enjoy!

Serves 4