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Cajun Crispy Chicken Sandwich with Garlic Aioli

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A satisfying Cajun crispy chicken sandwich with a creamy garlic aioli, served on a toasted brioche bun.

Ingredients

Scale
  • 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
  • 1/4 teaspoon black pepper
  • 4 brioche buns
  • Leafy romaine lettuce
  • Sliced tomatoes

Instructions

  1. In a bowl, combine buttermilk and Cajun seasoning. Add chicken breasts, cover, and marinate in the refrigerator for at least 1 hour.
  2. In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
  3. Heat vegetable oil in a deep skillet over medium-high heat (about 350°F).
  4. Remove chicken from buttermilk, allowing excess to drip off, then dredge in the flour mixture, ensuring an even coating.
  5. Carefully place chicken in the hot oil and fry for 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).
  6. While chicken is frying, prepare the garlic aioli by mixing mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl.
  7. Once chicken is cooked, drain on paper towels and let rest for a few minutes.
  8. To assemble, spread garlic aioli on the bottom half of each brioche bun, add lettuce, a slice of tomato, and the crispy chicken. Top with the other half of the bun and serve immediately.

Notes

Use a thermometer to ensure the chicken reaches a safe internal temperature of 165°F. Let the chicken rest after frying for the best texture.

Nutrition

Find it online: https://voxrecipes.com/cajun-chicken-sandwich-crispy-garlic-aioli/