Cajun Crispy Chicken Sandwich (Printable)
Crispy Cajun-spiced chicken breast with creamy garlic aioli and fresh toppings on toasted brioche buns.
# 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
# Directions:
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. Fry chicken breasts 5–7 minutes per side, or until golden brown and cooked through (internal temp: 165°F). 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 Tips:
01 -
- The crunch on that chicken is absolutely ridiculous and stays crispy even after the aioli hits it
- You can adjust the heat exactly to your liking without losing any of that depth of flavor
02 -
- Pat your chicken dry before adding to the marinade or the buttermilk wont penetrate properly
- Let fried chicken rest on a wire rack, not paper towels, so the bottom stays crispy
03 -
- Double the aioli recipe and keep it in your fridge for everything else
- Let your marinated chicken come to room temperature before frying for even cooking