Baked Crispy Cajun Chicken Sandwich

Every weekend when we go for our weekly grocery shopping, I go on a hunt for new kitchen gadgets, local vegetables and spice mixes, salad dressings and stuff. So far, Cajun seasoning and Chipotle were my favorites. My new favorite is Garlic and Herb Seasoning. I make sure I pick the spice mixes with No MSG. I love these spice mixes for simple stir fry vegetables like Asparagus, zucchini and bell peppers.  
The restaurant style crispy chicken sandwiches are generally deep fried. When I make it at home, I go for a low calorie baked version which is equally tasty.

Ingredients:
Boneless Skinless Chicken Breasts - 2
All Purpose Flour/Maida - 1/2 cup
Garlic Herb Seasoning - 2 tsp
Cajun Seasoning - 1 tsp
Black Pepper Powder - 1 tsp
Cayenne Pepper/Red Chilli Powder - 1 tsp
Egg - 1
Milk - 1/2 cup
Olive Oil - 2 tbsp
Salt
Chipotle Mayonnaise
Sliced Bread or Buns
Lettuce, Tomatoes, Onions
Salt

How to cook Cajun Chicken Sandwich:

• In a small mixing bowl, add Cajun seasoning, 1 tsp garlic herb seasoning, 1/2 tsp black pepper, cayenne pepper and salt. Mix well and this will be the spice seasoning for chicken.
• Cut each chicken breast into halves. Using a meat pounder, pound the chicken to flatten it evenly. Arrange the 4 pounded chicken breasts on a big plate. Sprinkle the spice seasoning mix evenly. Flip the chicken and coat the other side with the spice seasoning well. Cover with food wrap and set it aside for an hour or so.
• In a mixing bowl, add milk, egg, 1/2 tsp garlic herb seasoning, 1/4 tsp black pepper and little salt. Mix well with a fork to break the egg yolk.
• In a big plate, add all purpose flour, 1/2 tsp garlic herb seasoning, 1/4 tsp black pepper and little salt. Mix well. You can use bread crumbs or crumbled corn chips too to add little more crunch.
• Instead of all purpose flour, you can use whole wheat flour as well.
• Preheat the oven at 375 degrees F. Line a baking tray with aluminum foil. Grease the lined tray with cooking spray or oil.  
• Dip each chicken piece first in the egg wash and then coat it with all purpose flour. Place the coated chicken pieces on the greased tray and drizzle oil. Bake for about 10 minutes. Flip them and bake for another 8 minutes or until the flour coating turns crisp.
• You can shallow fry chicken in a pan/skillet too.

• Heat a griddle/tawa and roast the bread slices. I did not use any oil or butter for roasting. Place baked chicken on a bread slice followed by lettuce leaf, onion slice, tomato slice and Chipotle Mayonnaise (or regular Mayo). Top it with another roasted bread slice and enjoy Crispy Chicken Sandwich. I used Texas Toast Bread slices which are quite thick. You can use burger buns or baguette or any bread you like.