Introduction

This Cajun Crispy Chicken Sandwich with Garlic Aioli is a deliciously juicy and flavorful meal that combines a perfectly seasoned, crispy chicken breast with a creamy, garlicky sauce. It’s an irresistible comfort food that’s easy to prepare and sure to impress.

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 buttermilk and Cajun seasoning. Add the chicken breasts, cover, and marinate in the refrigerator for at least 1 hour to infuse flavor and tenderize the meat.
Step 2: In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
Step 3: Heat vegetable oil in a deep skillet over medium-high heat until it reaches about 350°F (175°C) for frying.
Step 4: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each breast evenly in the seasoned flour mixture, pressing gently to coat well.
Step 5: Carefully place the chicken in the hot oil and fry for 5 to 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 cooks, prepare the garlic aioli by combining mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. Mix well and set aside.
Step 7: Once cooked, transfer the chicken to paper towels to drain excess oil and let it rest for a few minutes.
Step 8: To assemble the sandwiches, spread garlic aioli on the bottom halves of the brioche buns. Add 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.
Use boneless, skinless chicken thighs for a juicier option.
Swap romaine lettuce with crunchy iceberg or butter lettuce for different textures.
Make the garlic aioli a day ahead to deepen the flavors.

Storage

Store leftover chicken breasts separately in an airtight container in the refrigerator for up to 3 days. Keep the buns and aioli refrigerated as well. Reheat the chicken gently in a skillet over medium heat to maintain crispiness. Assemble the sandwich fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Buttermilk helps tenderize the chicken and adds subtle tang, but you can substitute with regular milk mixed with 1 tablespoon lemon juice or vinegar per cup for a similar effect.

What is the best oil to use for frying?

Vegetable oil or canola oil works well because they have a high smoke point and neutral flavor, making them ideal for frying crispy chicken.

Cajun Crispy Chicken Sandwich with Garlic Aioli Recipe

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★★★★★

4.5 from 120 reviews

This Cajun Crispy Chicken Sandwich with Garlic Aioli offers a perfect balance of spicy, juicy chicken nestled between soft brioche buns, complemented by fresh lettuce, ripe tomato slices, and a creamy, garlicky aioli. Perfect for a satisfying lunch or dinner, this recipe features marinated, seasoned fried chicken that’s crisp on the outside and tender inside.

Author: Maya
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

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. Add the chicken breasts, cover, and refrigerate for at least 1 hour to allow the flavors to penetrate and tenderize the meat.
Prepare the Flour Coating: In a separate bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper. This mixture will create a flavorful and crispy crust on the chicken.
Heat the Oil: Pour vegetable oil into a deep skillet and heat it over medium-high heat until it reaches approximately 350°F, the perfect temperature for frying.
Coat the Chicken: Remove the chicken breasts from the buttermilk marinade, letting excess drip off. Dredge each piece thoroughly in the flour mixture, ensuring an even and complete coating.
Fry the Chicken: Carefully place the coated chicken into the hot oil. Fry for 5 to 7 minutes on each side, or until the exterior is golden brown and crispy, and the internal temperature reaches 165°F, indicating the chicken is fully cooked.
Make the Garlic Aioli: While the chicken is frying, combine mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl. Stir well until smooth and creamy.
Drain and Rest: Once the chicken is done, remove it from the oil and drain on paper towels to remove excess oil. Let the chicken rest for a few minutes to retain its juiciness.
Assemble the Sandwich: Spread the garlic aioli on the bottom half of each brioche bun. Layer with leafy romaine lettuce, a slice of tomato, and then place the crispy chicken breast on top. Cover with the top half of the bun and serve immediately for the best texture and flavor.

Notes

Marinating the chicken for longer than 1 hour, ideally up to 4 hours, will enhance tenderness and flavor.
Use a thermometer to ensure the oil temperature stays around 350°F for optimal frying results.
For extra crunch, double-dip the chicken in the buttermilk and flour mixture before frying.
Brioche buns can be lightly toasted for added texture and to prevent sogginess.
You can adjust the amount of Cajun seasoning to make the sandwich more or less spicy according to your preference.

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