Cajun Crispy Chicken Sandwich with Garlic Aioli Recipe
This Cajun Crispy Chicken Sandwich with Garlic Aioli offers a perfect blend of spicy, savory, and creamy flavors. Juicy, marinated chicken breasts are double-dredged and fried to a crispy golden perfection, then topped with a tangy garlic aioli, fresh lettuce, and ripe tomato slices, all nestled in a buttery brioche bun. Ready in just 30 minutes, this sandwich is a crowd-pleaser that’s easy to make at home.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- 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. Submerge the chicken breasts in the mixture, cover the bowl, and refrigerate for at least 1 hour to tenderize and infuse the chicken with flavor.
- Prepare the Flour Mixture: In a separate bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper to create the seasoned dredge.
- Heat the Oil: Pour vegetable oil into a deep skillet to a depth suitable for frying and heat it over medium-high heat until reaching about 350°F (175°C), ensuring it’s hot enough for frying.
- Dredge the Chicken: Remove the chicken breasts from the buttermilk marinade, letting any excess drip off. Then, thoroughly coat each breast in the seasoned flour mixture, pressing firmly to adhere an even layer.
- Fry the Chicken: Carefully place the coated chicken breasts into the hot oil. Fry for 5-7 minutes on each side until the exterior is golden brown and the internal temperature reaches 165°F (74°C), confirming the chicken is cooked through.
- Make the Garlic Aioli: While the chicken fries, mix together mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl until smooth and well combined.
- Drain and Rest: Once fried, remove the 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 Sandwiches: Spread a generous amount of garlic aioli on the bottom half of each brioche bun. Layer with fresh lettuce leaves, a slice of tomato, and the crispy fried chicken breast. Top with the remaining bun halves and serve immediately for the best texture and flavor.
Notes
- For best results, marinate the chicken for at least 1 hour, but you can marinate up to overnight for extra tenderness.
- Use a kitchen thermometer to ensure the oil is at 350°F before frying for optimal crispiness.
- Drain the chicken well after frying to prevent soggy sandwiches.
- If preferred, use gluten-free flour to make this recipe gluten-free.
- Leftover sandwiches can be refrigerated but are best enjoyed fresh for maximum crispiness.
Keywords: Cajun chicken sandwich, crispy chicken, fried chicken sandwich, garlic aioli sandwich, quick chicken sandwich recipe