Dirty Cajun Chicken Sandwich & Street Corn Queso by Kosmos Q

The big game is coming up quick, so we asked our friend at Kosmos Q for a crowd-pleasing standard. We couldn’t have been happier with what he sent back. Darian “Kosmo” Khosravi gave us his fried chicken sandwich and a rich, hearty dip as a side that will make your next gameday get-together as fun as it is flavorful. Kosmo calls it his Dirty Cajun Chicken Sandwich, served with a side of smoked Mexican street corn queso.

The sandwich is done in a deep fryer or frying pan and the queso gets started in your smoker. The Cajun Chicken Sandwich is spicy and crispy and the Mexican Corn Queso is simple, satisfying and perfect for gameday gatherings or a cozy night in with family and friends. Here’s how to make them!

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Kosmos Q’s Dirty Cajun Chicken Sandwich Ingredients

For the Chicken:

2 C all-purpose flour
2 Tbsp Kickin’ Cajun Wing Dust
2 Tbsp Kosmos Q SPG
1 Tbsp Nashville Hot Wing Dust
3 Tbsp Dirty Bird Hot
6 boneless, skinless chicken thighs
3 eggs, whisked
1/2 C olive oil

Kosmo uses regular vegetable oil for frying. Make sure you have enough to completely submerge your chicken pieces.

For the Buns:

6 brioche buns
1/2 C mayonnaise
bread & butter pickle slices

For the Butter Glaze:

1 stick of butter, melted
1 Tbsp Nashville Hot Wing Dust

Kosmos Q’s Dirty Cajun Chicken Sandwich Prep Steps

Start by marinating the chicken. Place chicken thighs in a bowl. Drizzle with olive oil, toss, and season with 3 Tbsp Dirty Bird Hot and 1 Tbsp SPG. Mix thoroughly, cover, and marinate for 3–4 hours in the refrigerator.

Prepare Seasoned Flour. In a shallow pan, combine 2 cups all-purpose flour, 2 Tbsp SPG, and 2 Tbsp Kickin’ Cajun Wing Dust. Then make the egg wash by whisking 3 whole eggs in a separate shallow pan or bowl.

Make the butter glaze by melting 1 stick of butter and stir in 1 Tbsp Nashville Hot Wing Dust, then set aside.

Kosmos Q’s Dirty Cajun Chicken Sandwich Cooking Instructions

Preheat oil to 350°F in a deep fryer or heavy-bottomed pot.

Coat chicken in seasoned flour. Shake off excess then dip coated chicken in egg wash, then coat again in seasoned flour.

Fry chicken for 4 minutes. Flip and fry for another 4 minutes, or until the internal temperature reaches 165°F. Remove chicken from the oil and place on a wire rack or baking sheet.

Apply butter glaze while hot, brush each piece of chicken generously with the butter and Nashville Hot Wing Dust mixture.

As you assemble sandwiches, spread mayonnaise on the bottom bun, add pickle slices, and top with a piece of fried chicken. Cap with the top bun.