Introduction

The Cajun Crispy Chicken Sandwich with Garlic Aioli is a flavor-packed delight that combines juicy, seasoned chicken with a creamy, garlicky sauce. Perfectly fried to a golden crisp and nestled in a soft brioche bun, this sandwich is sure to satisfy your cravings for a spicy, comforting meal.

Cajun Crispy Chicken Sandwich with Garlic Aioli Recipe - Recipe Image

Ingredients

2 boneless, skinless chicken breasts
1 cup buttermilk
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
1/2 cup mayonnaise
2 cloves garlic, minced
1 tablespoon lemon juice
1/2 teaspoon salt (for aioli)
1/4 teaspoon black pepper (for aioli)
4 brioche buns
Leafy romaine lettuce
Sliced tomatoes

Instructions

Step 1: In a bowl, combine the buttermilk and Cajun seasoning. Add the chicken breasts, cover, and marinate in the refrigerator for at least 1 hour to infuse flavor and tenderize.
Step 2: In a separate bowl, mix the flour, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
Step 3: Heat vegetable oil in a deep skillet over medium-high heat until it reaches about 350°F (175°C).
Step 4: Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dredge each breast evenly in the flour mixture, ensuring a thorough coating.
Step 5: Carefully place the coated chicken breasts in the hot oil. Fry for 5-7 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
Step 6: While the chicken is frying, prepare the garlic aioli by mixing mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl until smooth.
Step 7: Once cooked, transfer the chicken to paper towels to drain excess oil. Let it rest for a few minutes to retain juiciness.
Step 8: To assemble the sandwiches, spread garlic aioli on the bottom half of each brioche bun. Layer with romaine lettuce, a slice of tomato, and the crispy chicken breast. Top with the remaining bun halves and serve immediately.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the flour mixture.
Try swapping romaine lettuce for arugula for a peppery bite.
Use chicken thighs instead of breasts for a juicier sandwich.
Make the garlic aioli a day ahead to deepen the flavors.

Storage

Store leftover chicken separately in an airtight container in the refrigerator for up to 3 days. Garlic aioli should also be refrigerated and used within 2 days. To reheat the chicken, warm it in a 350°F oven for about 10 minutes to retain crispiness. Assemble sandwiches fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk can be used, but it won’t tenderize the chicken or add the same tangy flavor as buttermilk. For a buttermilk substitute, you can mix 1 cup milk with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.

How do I know when the chicken is cooked through?

The best way is to use a meat thermometer to check that the internal temperature reaches 165°F (74°C). Alternatively, cut into the thickest part to ensure there is no pink and the juices run clear.

Cajun Crispy Chicken Sandwich with Garlic Aioli Recipe

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4.6 from 114 reviews

This Cajun Crispy Chicken Sandwich with Garlic Aioli offers an irresistibly juicy and flavorful bite. The chicken breasts are marinated in a buttermilk and Cajun seasoning blend, then dredged in a spiced flour mixture and fried to golden perfection. Paired with a zesty garlic aioli, fresh lettuce, and ripe tomato slices on soft brioche buns, this sandwich is a perfect balance of spicy, creamy, and crispy textures.

Author: Dylan
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes
Yield: 4 sandwiches 1x
Category: Sandwich
Method: Frying
Cuisine: American

Ingredients

Scale

For the Chicken

2 boneless, skinless chicken breasts
1 cup buttermilk
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 (about 2 cups or enough for deep 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 brioche buns
Leafy romaine lettuce
Sliced tomatoes

Instructions

Marinate the Chicken: In a bowl, combine the buttermilk and Cajun seasoning thoroughly. Add the chicken breasts, making sure they are fully submerged. Cover and refrigerate for at least 1 hour to tenderize and infuse flavor.
Prepare the Flour Coating: In a separate bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper until evenly combined. This mixture will create the flavorful crispy crust.
Heat the Oil: Pour vegetable oil into a deep skillet or frying pan, heating it over medium-high heat until it reaches approximately 350°F, suitable for frying.
Dredge the Chicken: Remove the marinated chicken breasts from the buttermilk, allowing any excess liquid to drip off. Then, thoroughly coat each breast in the seasoned flour mixture, pressing gently to adhere an even layer.
Fry the Chicken: Carefully place the coated chicken breasts into the hot oil. Fry each side for 5-7 minutes, or until the coating is golden brown and the internal temperature reaches 165°F, ensuring the chicken is cooked through.
Make the Garlic Aioli: While the chicken fries, in a small bowl, combine the mayonnaise, minced garlic, lemon juice, salt, and black pepper. Mix well to create a creamy, flavorful aioli.
Drain and Rest: Once cooked, remove the chicken from the oil and place on paper towels to drain excess oil. Let them rest for a few minutes to retain juiciness.
Assemble the Sandwiches: Slice the brioche buns in half. Spread a generous amount of garlic aioli on the bottom half, then layer with leafy romaine lettuce, a slice of tomato, and the crispy fried chicken breast. Top with the other half of the bun and serve immediately for the best taste and texture.

Notes

For extra crispy chicken, double-dip the chicken in buttermilk and flour mixture before frying.
If you don’t have buttermilk, you can substitute by mixing 1 cup milk with 1 tablespoon lemon juice and letting it sit for 5 minutes.
Use a thermometer to ensure the oil is at the correct temperature to prevent greasy or undercooked chicken.
Feel free to add pickles or cheese slices to customize your sandwich.
Leftover fried chicken can be stored in the refrigerator for up to 2 days and reheated in the oven to maintain crispiness.

Keywords: Cajun chicken sandwich, crispy chicken sandwich, fried chicken sandwich, garlic aioli, spicy chicken sandwich, homemade chicken sandwich