Cajun Crispy Chicken Sandwich
A bold and juicy chicken sandwich with a crispy exterior and creamy garlic aioli, perfect for a quick weeknight meal or weekend gathering.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts
- 1 cup buttermilk Can substitute with 1 cup milk + 1 tbsp lemon juice (let sit for 5 minutes)
- 1 tablespoon Cajun seasoning
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
For the Garlic Aioli
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 4 pieces brioche buns
- Leafy romaine lettuce
- Sliced tomatoes
Instructions
Preparation
- In a bowl, combine buttermilk and Cajun seasoning. Add chicken breasts, cover, and marinate in the refrigerator for at least 1 hour.
- In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
- Heat vegetable oil in a deep skillet over medium-high heat (about 350°F).
Cooking
- Remove chicken from buttermilk, allowing excess to drip off, then dredge in the flour mixture, ensuring an even coating.
- Carefully place chicken in the hot oil and fry for 5-7 minutes on each side or until golden brown and cooked through (internal temperature should reach 165°F).
- While chicken fries, prepare garlic aioli by mixing mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl.
- Once chicken is cooked, drain on paper towels and let rest for a few minutes.
Assembly
- Spread garlic aioli on the bottom half of each brioche bun, add lettuce, a slice of tomato, and the crispy chicken. Top with the other half of the bun.
- Serve immediately for maximum crunch.
Notes
Press the flour onto the chicken for an even, clinging crust. Marinate chicken up to 24 hours for optimum flavor, refrigerate covered. Store chicken and aioli separately for up to 3 days. Reheat in a 400°F oven or air fryer to maintain crunch.