Cajun Crispy Chicken Sandwich with Garlic Aioli Recipe
This Cajun Crispy Chicken Sandwich with Garlic Aioli features juicy, marinated chicken breasts coated in a flavorful Cajun-spiced crust, fried to golden perfection, then topped with a creamy garlic aioli and fresh veggies inside a soft brioche bun. Perfectly balanced with a hint of spice and rich textures, this sandwich is an irresistible comfort food for any meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 25 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 buttermilk and Cajun seasoning. Add the chicken breasts, cover, and refrigerate for at least 1 hour to tenderize and infuse flavor.
- Prepare the Coating Mix: In a separate bowl, whisk together flour, paprika, garlic powder, onion powder, salt, and black pepper to create the spice-coated breading for the chicken.
- Heat the Oil: Pour vegetable oil into a deep skillet and heat over medium-high heat until it reaches about 350°F, ideal for frying.
- Coat the Chicken: Remove chicken from the buttermilk marinade, letting any excess drip off. Dredge the chicken evenly in the flour mixture, ensuring thorough coverage for a crispy crust.
- Fry the Chicken: Carefully place the coated chicken breasts in the hot oil. Fry for 5-7 minutes on each side until the chicken is golden brown, crispy, and cooked through, reaching an internal temperature of 165°F.
- Make the Garlic Aioli: While the chicken fries, combine mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl. Mix thoroughly to create a flavorful garlic sauce.
- Drain and Rest: After frying, transfer the chicken to paper towels to drain excess oil. Let the chicken rest for a few minutes to retain juices.
- Assemble the Sandwich: Spread the garlic aioli on the bottom half of each brioche bun. Layer with romaine lettuce, a slice of tomato, and the crispy chicken breast. Cap with the top bun and serve immediately while warm and crispy.
Notes
- For extra spice, add cayenne pepper to the flour mixture.
- Use a thermometer to ensure chicken is safely cooked to 165°F internally.
- Letting the chicken rest after frying helps keep it juicy.
- Brioche buns can be lightly toasted for added texture.
- Leftover garlic aioli can be stored refrigerated for up to 3 days.
Keywords: Cajun chicken sandwich, crispy chicken, garlic aioli, fried chicken, sandwich recipe, Southern style chicken
