Cajun Crispy Chicken Sandwich with Garlic Aioli Recipe
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.
- 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
