Cajun Crispy Chicken Sandwich (Printable)
Crispy Cajun fried chicken with creamy garlic aioli on toasted brioche
# What You’ll Need:
→ For the Cajun Crispy Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 tablespoon Cajun seasoning
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - ½ teaspoon cayenne pepper
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - 1½ cups all-purpose flour
11 - ½ cup cornstarch
12 - Vegetable oil, for frying
→ For the Garlic Aioli
13 - ½ cup mayonnaise
14 - 2 cloves garlic, finely minced
15 - 1 tablespoon lemon juice
16 - 1 teaspoon Dijon mustard
17 - Salt and black pepper, to taste
→ For Assembly
18 - 4 brioche buns, toasted
19 - 4 leaves romaine lettuce
20 - 4 slices ripe tomato
21 - 8 slices dill pickle
# How to Prepare:
01 - In a bowl, whisk together buttermilk, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Add the chicken breasts, cover, and marinate in the refrigerator for at least 30 minutes (up to 4 hours for extra flavor).
02 - Mix mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and black pepper in a small bowl until well combined. Refrigerate until ready to use.
03 - In a shallow dish, combine flour and cornstarch. Remove chicken from marinade, allowing excess to drip off, and dredge each breast in the flour mixture, pressing lightly to adhere.
04 - Heat 1 inch of vegetable oil in a large skillet or Dutch oven to 350°F (175°C). Fry chicken breasts 5–7 minutes per side, or until golden brown and cooked through (internal temp: 165°F/74°C). Drain on a wire rack or paper towels.
05 - Spread garlic aioli on both halves of each toasted bun. Place lettuce on the bottom bun, top with a fried chicken breast, tomato slice, and pickles. Cap with the top bun and serve immediately.
# Expert Advice:
01 -
- The crunch from that Cajun crust is absolutely worth the oil splatter on your stovetop
- Homemade garlic aioli is so much better than anything from a squeeze bottle
02 -
- Letting the fried chicken rest on a wire rack keeps it crispy whereas paper towels can make the bottom soggy
- Hot oil is safer than oil that is not hot enough because cold oil makes the breading absorb too much fat
03 -
- Double dredging means dipping back in buttermilk then flour again for the thickest crunchiest coating
- Letting the breaded chicken sit for 10 minutes before frying helps the coating adhere better