Preheat your oven to 425°F (220°C). Cut potatoes into ½-inch wedges, coat with oil, Cajun spice, salt, and pepper. Spread on a baking sheet and roast for 20-25 minutes.

Combine mayonnaise, minced garlic, and lemon juice in a mixing bowl to create the garlic aioli. Stir until blended and set aside.

Mix flour, cornstarch, and remaining Cajun spice in a shallow dish for the chicken coating.

Pound chicken cutlets to a uniform thickness of ⅓ inch, then coat each cutlet in the seasoned flour mixture.

Heat oil in a skillet over medium-high heat until shimmering. Fry chicken cutlets for 3-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C).

Butter the cut sides of brioche buns and toast in the skillet until golden while chicken cooks.

Assemble the sandwich: Spread garlic aioli on the toasted side of each bun, add the fried chicken cutlet and dill pickles, and top with the other bun.

Serve hot with a side of roasted potato wedges.