Cajun Crispy Chicken Sandwich with Garlic Aioli Recipe
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.
- 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
