Cajun Chicken Sandwich

Directions

1. Preheat oven to 425 degrees. Toss potatoes on a baking sheet with a drizzle of olive oil, salt and pepper. Roast until crispy 20-25 minutes.
2. In a small bowl, combine mayonnaise, ketchup, sriracha 1/2 teaspoon of Cajun spice and pinch of salt and pepper. Set aside until ready to use.
3. Pat chicken dry with paper towels, place each filet between two pieces of plastic wrap. Pound, with a mallet or rolling pin until chicken is about 1/2" thick. Season all over with remaining cajun seasoning, salt and pepper. Heat a drizzle of olive oil in a medium pan over medium-high heat. Add chicken and cook until browned, 4-6 minutes per side. Transfer to a plate to rest.
4. Add a drizzle of olive oil to the same pan over medium high-heat. Add onion and sauté, until caramelized and tender, 3-4 minutes. Turn off the heat, and transfer to a plate. Wipe out the pan.
5. Drizzle the cut side of each bun half with a little olive oil and add to the same pan, cut side down until slightly toasted. Spread each side of the toasted bun with a little sauce, and chicken filet, and top with caramelized onions. Serve with roasted potatoes and use the extra sauce for dipping.