Name: Cajun Crispy Chicken Sandwich with Garlic Aioli Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 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 1 hour.

Step 2: In a separate bowl, mix 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.

Step 4: Remove chicken from the buttermilk, letting excess drip off, then dredge each piece in the flour mixture, ensuring an even coating.

Step 5: Carefully place the 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).

Step 6: While the chicken is frying, prepare the garlic aioli by mixing mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl.

Step 7: Once the chicken is cooked, drain it on paper towels and let rest for a few minutes.

Step 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.

Tips & Variations

For an extra spicy kick, add cayenne pepper to the flour mixture or sprinkle on the aioli.

If you prefer a lighter option, bake the coated chicken at 400°F for 20-25 minutes instead of frying.

Try swapping romaine for arugula or adding pickles for extra crunch and tang.

Use homemade brioche buns or toasted sandwich rolls for additional flavor and texture.

Storage

Store leftover chicken sandwiches separately wrapped in the refrigerator for up to 2 days. To reheat, warm the chicken in a skillet or oven until heated through, then assemble the sandwich fresh to keep the buns from getting soggy. Garlic aioli can be stored in an airtight container in the fridge for up to 3 days.

FAQs

Can I use frozen chicken breasts for this recipe?

Yes, but make sure to fully thaw the chicken breasts before marinating to ensure even seasoning and proper cooking.

What can I substitute for buttermilk?

If you don’t have buttermilk, you can make a simple substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5-10 minutes before using.