Name: Cajun Crispy Chicken Sandwich with Garlic Aioli Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: 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

Ingredients

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 (for aioli)

1/4 teaspoon black pepper (for aioli)

4 brioche buns

Leafy romaine lettuce

Sliced tomatoes

Instructions

Step 1: In a bowl, combine the buttermilk and Cajun seasoning. Add the chicken breasts, cover, and marinate in the refrigerator for at least one hour to infuse flavor and tenderize.

Step 2: In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.

Step 3: Heat vegetable oil in a deep skillet over medium-high heat until it reaches about 350°F (175°C), suitable for frying.

Step 4: Remove the chicken from the buttermilk, letting the excess drip off, then dredge each piece thoroughly in the flour mixture to coat evenly.

Step 5: Carefully place the coated chicken breasts in the hot oil and fry for 5 to 7 minutes on each side, or until the coating is golden brown and the internal temperature reaches 165°F (74°C).

Step 6: While the chicken fries, prepare the garlic aioli by combining mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. Mix well.

Step 7: Once cooked, transfer the chicken to paper towels to drain excess oil and let it rest for a few minutes to lock in juices.

Step 8: To assemble, spread a generous layer of garlic aioli on the bottom half of each brioche bun. Add romaine lettuce, a slice of tomato, and the crispy chicken on top. Cover with the bun top and serve immediately.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the flour mixture.

Swap romaine lettuce for crisp iceberg or arugula for different textures and flavors.

Make the garlic aioli ahead and store it in the fridge to save prep time.

Use chicken thighs instead of breasts for juicier meat, adjusting cooking time accordingly.

FAQs

Can I use regular milk instead of buttermilk?

Regular milk won’t tenderize the chicken as well as buttermilk, but you can substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for 5–10 minutes before using.