Cajun Crispy Chicken Sandwich
A juicy, spicy chicken sandwich featuring a crunchy crust and a smooth garlic aioli, perfect for busy weeknights or special gatherings.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts (about 1–1.25 lb total) Pound to an even thickness for even cooking.
- 1 cup buttermilk Substitute with 1 cup milk + 1 tbsp lemon juice or 3/4 cup Greek yogurt thinned with milk.
- 1 tablespoon Cajun seasoning
- 1 cup all-purpose flour Substitute with 1 cup panko for extra crunch or gluten-free flour blend.
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying (canola, peanut, or sunflower) Use enough oil to cover chicken while frying.
For the Garlic Aioli
- 1/2 cup mayonnaise
- 2 cloves garlic, minced Substitute: 1/2 tsp garlic powder.
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 4 pieces brioche buns Substitute: potato rolls, ciabatta, or sturdy burger buns.
- 1 cup leafy romaine lettuce
- 1 cup sliced tomatoes
Instructions
Marination
- Mix buttermilk and Cajun seasoning in a bowl. Add chicken breasts, coat fully, cover, and refrigerate for at least 1 hour (overnight is best).
Dredging
- In a separate bowl, whisk together flour, paprika, garlic powder, onion powder, salt, and pepper.
- Heat about 1/2–1 inch of vegetable oil in a deep skillet over medium-high heat until it reaches roughly 350°F.
- Remove a chicken breast from the buttermilk, let excess drip off, then dredge in the flour mix, pressing the flour onto the surface for adherence.
Cooking
- Carefully place chicken into the hot oil. Fry for 5–7 minutes per side until golden and the internal temperature reads 165°F.
- Transfer cooked chicken to a paper towel–lined plate and let rest for 3–5 minutes to settle the juices.
Garlic Aioli Preparation
- While the chicken fries, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. Taste and adjust seasoning.
Assembly
- Toast brioche buns lightly in a dry pan or under the broiler.
- Spread garlic aioli on the bottom bun, add romaine, a tomato slice, and the crispy chicken, then cap with the top bun and serve immediately.
Notes
Pound the chicken to an even thickness for even cooking. If breasts are large, slice them in half horizontally to make two thinner cutlets. For extra-crisp crust, double dredge by dipping dredged chicken back into buttermilk and then into flour again.