Cajun Crispy Chicken Sandwich with Garlic Aioli Recipe
Enjoy a flavorful Cajun Crispy Chicken Sandwich featuring juicy, marinated chicken fried to golden perfection and topped with a zesty garlic aioli, fresh lettuce, and tomato on a soft brioche bun. This classic American comfort food offers a perfect blend of spice and crunch for a satisfying meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 sandwiches 1x
- Category: Main Dishes
- 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 tenderize and infuse flavor.
- Prepare the Flour Mixture: In a separate bowl, mix the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper to create a well-seasoned dredge for the chicken.
- Heat Oil: Heat vegetable oil in a deep skillet over medium-high heat until it reaches approximately 350°F, suitable for frying.
- Dredge the Chicken: Remove the chicken from the buttermilk, letting any excess drip off. Coat each piece thoroughly in the flour mixture ensuring an even, crispy exterior.
- Fry the Chicken: Carefully place the coated chicken breasts in the hot oil. Fry for 5-7 minutes on each side or until golden brown and cooked through, with an internal temperature of 165°F.
- Make the Garlic Aioli: While the chicken is frying, mix mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl to prepare the aioli.
- Drain and Rest: Once fried, transfer chicken to paper towels to drain excess oil and allow it to rest for a few minutes to retain juiciness.
- Assemble the Sandwich: Spread garlic aioli on the bottom half of each brioche bun, add a leaf of romaine lettuce and a slice of tomato, then place the crispy chicken on top. Cover with the bun’s top half and serve immediately.
Notes
- This sandwich can be prepared ahead by frying the chicken and storing it refrigerated for up to 2 days; reheat in the oven to keep it crispy.
- Store any leftover garlic aioli in an airtight container in the refrigerator for up to 1 week.
- For a gluten-free variant, replace all-purpose flour with a gluten-free flour blend.
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