Blackened Chicken Sandwich with Cajun Mayo

Usually when I create a new meal, it is because I am craving something…usually a food memory type craving. This meal is no different. With all the snow we have been getting lately, my brain heads to my homeland of Tampa Bay, FL. I have been listening to Jimmy Buffett for my cool-down at the gym. And I have been dreaming of eating some delicious seafood while watching the sunset over the water.

Blackened Chicken 3

I know what your thinking…what does seafood have to do with Blackened Chicken? Well, when I think of seafood, I think of the Cajun Grouper Sandwich with a side of Bohemian Sauce from Frenchy’s Rockaway Grill on Clearwater Beach…the best place in Tampa Bay to watch the sunset. And since I don’t like to cook seafood (call it a phobia), I decided to recreate this iconic sandwich with chicken. See, a perfectly logical train of thought on how this recipe was created.

Blackened Chicken 4

The most difficult part of this was to try to recreate the Bohemian Sauce. I haven’t been to Frenchy’s in probably over 2 years, so while the memory is fond, it is starting to get faint. So while I am not sure if this matches up to the original, it is certainly delicious and came out exactly as I had pictured it. The great part about this recipe…I now have a whole jar of the Blackened Seasoning. I have a feeling I will be putting this stuff on pretty much everything!

Blackened Chicken 2

Blackened Seasoning Recipe


  • 1.5 tbsppaprika
  • 2 tsp salt
  • 1.5 tsp garlic powder
  • 2 tsp onion powder
  • 1/2 tsp ground cayenne pepper
  • 2 tsp black pepper
  • 1/2 tsp french thyme
  • 1/2 tsp oregano


  • Place all ingredients in a container with a lid
  • Mix thoroughly
  • Store in air-tight container

Cajun Mayo Recipe



  • Place first 4 ingredients in a bowl
  • Mix well
  • Add Blackened Seasoning to taste (I used about 1/4 tsp)
  • Stir well
  • Refrigerate at least 20 minutes before serving

Blackened Chicken Sandwich Recipe


  • 2 Boneless, skinless chicken breast halves (pounded to desired thickness)
  • 4 Tbsp Blackened Seasoning (adjust to taste)
  • 1 Tbsp butter or butter substitute (Divided into 8 pieces. I use Brommel & Brown)
  • 4 Crusty bread rolls
  • 1 batch of Cajun Mayo


  • Rinse and pat chicken breast dry
  • Cut each chicken piece in half, so the length of each chicken is halved
  • Spray grill pan with non-stick spray and heat over medium-high heat
  • Sprinkle each chicken piece liberally with Blackened Seasoning (all surface area of chicken should have a light coating of seasoning)
  • Pat seasoning into chicken
  • When pan is hot enough that chicken sizzles when it touches the pan, place all chicken into the pan
  • Let chicken cook on this side for 5 minutes without moving
  • Flip chicken
  • Add one pat of butter to each chicken piece, spreading the butter around
  • Cook for 5 minutes
  • Flip chicken again
  • Add the remaining pats of butter to the top of each chicken piece, spreading the butter around
  • Cook for 5 minutes
  • Flip chicken again
  • Continue to cook until chicken is cooked through
  • Place cooked chicken on toasted rolls and drizzle with Cajun mayo.
  • Add desired toppings (the mayo and dill pickles were perfect!)

Happy Eating!
Renee Hirschberg

About Renee {Eat.Live.Blog}

Anyone who knows me knows how much I love food, cooking, creating recipes and finding the best hidden gems restaurants around. Follow my adventures in all these things and more!

2 Replies to “Blackened Chicken Sandwich with Cajun Mayo”

  1. This looks so good. The pickles are the perfect addition – I would completely load up on those!

    And I love the idea of recreating dishes/flavors from restaurants – what a fun challenge.

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