Cajun Crispy Chicken Sandwich with Garlic Aioli Recipe
This Cajun Crispy Chicken Sandwich features juicy, marinated chicken breasts coated in a flavorful Cajun spiced flour mix, fried to golden perfection, and served on soft brioche buns with fresh lettuce, tomato, and a zesty homemade garlic aioli. Ready in just 30 minutes, this sandwich is a perfect combination of spicy, creamy, and crispy textures that will satisfy your cravings for a hearty and delicious meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 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)
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 the bowl, and refrigerate for at least 1 hour to tenderize and infuse them with flavor.
- Prepare the Flour Coating: In a separate bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper until fully combined.
- Heat the Oil: Pour vegetable oil into a deep skillet to a depth of about 1 inch and heat over medium-high heat until it reaches approximately 350°F (175°C), suitable for frying.
- Dredge the Chicken: Remove the chicken breasts from the buttermilk mixture, allowing excess to drip off carefully. Coat each breast evenly in the seasoned flour mixture, pressing gently to adhere.
- Fry the Chicken: Carefully place the coated chicken breasts into the hot oil. Fry for 5-7 minutes on each side, turning once, until the chicken turns golden brown and reaches an internal temperature of 165°F (74°C).
- Make the Garlic Aioli: While the chicken fries, combine mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl. Stir well until smooth and creamy.
- Drain and Rest: Remove the cooked chicken breasts from the oil and place them on paper towels to drain excess oil. Let them rest for a few minutes to retain juiciness.
- Assemble the Sandwich: Slice the brioche buns in half. Spread a generous amount of garlic aioli on the bottom half of each bun. Layer with romaine lettuce, a slice of tomato, and the crispy chicken breast. Top with the other bun half and serve immediately.
Notes
- Ensure the oil temperature is steady at 350°F for crispy, non-greasy chicken.
- Marinating the chicken for longer (up to 4 hours) can enhance tenderness and flavor.
- You can substitute brioche buns with your favorite sandwich buns or rolls.
- For a spicier kick, add cayenne pepper to the flour mixture or the aioli.
- Use a meat thermometer to confirm the chicken’s internal temperature to ensure safety and juiciness.
Keywords: Cajun chicken sandwich, crispy fried chicken, garlic aioli sandwich, spicy fried chicken, quick chicken sandwich, cajun seasoning recipe