Dinner

Cajun Crispy Chicken Sandwich with Garlic Aioli Recipe

ByElena Hart February 21, 2026February 21, 2026

Introduction

This Cajun Crispy Chicken Sandwich with Garlic Aioli is a mouthwatering twist on a classic favorite. The juicy, flavorful chicken pairs perfectly with the creamy, garlicky aioli and fresh toppings, making every bite irresistible. It’s a simple recipe that promises delicious results.

A close-up view of a crispy fried chicken sandwich with four visible layers. The bottom layer is a soft, toasted bun in warm light brown color with a slightly shiny texture. On top of the bun is a layer of fresh green leafy lettuce, ruffled and crisp. Above this is a large piece of golden brown fried chicken with a crunchy, textured coating and hints of dark seasoning. The chicken is topped with a thick white sauce, speckled with green herb bits, spread generously. The sandwich is crowned with a fluffy, golden toasted bun top that has a smooth and slightly cracked surface. The sandwich sits on a white plate against a blurred background with a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

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 buttermilk and Cajun seasoning. Add the chicken breasts, cover, and marinate in the refrigerator for at least 1 hour to infuse flavor and tenderize the meat.
Step 2: In a separate bowl, mix together the flour, paprika, garlic powder, onion powder, salt, and pepper. This mixture will create the crispy coating.
Step 3: Heat vegetable oil in a deep skillet over medium-high heat until it reaches about 350°F. The oil should be hot enough to sizzle when you add the chicken.

Step 4: Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, ensuring an even coating.
Step 5: Carefully place the chicken into the hot oil. Fry for 5-7 minutes on each side or until the coating is golden brown and the internal temperature reaches 165°F. Drain on paper towels and let rest for a few minutes.
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 until smooth and well combined.

Step 7: To assemble the sandwich, spread garlic aioli on the bottom half of each brioche bun. Layer with romaine lettuce, a slice of tomato, and then the crispy chicken breast. Top with the other half of the bun and serve immediately.

Tips & Variations

For extra heat, add a pinch of cayenne pepper to the flour mixture or aioli.
Use panko breadcrumbs mixed with the flour for an even crispier texture.

Substitute chicken thighs if you prefer juicier, more flavorful meat.
Try adding pickles or sliced avocado to add flavor and texture.

Storage

Store leftover fried chicken separately in an airtight container in the refrigerator for up to 3 days. To maintain crispiness, reheat in a preheated oven at 350°F for about 10 minutes rather than microwaving. Assemble sandwiches fresh before serving for the best texture.

How to Serve

A close-up of a sandwich with five visible layers: at the bottom, a soft golden bun with a slightly shiny surface; above it, a layer of bright green leafy lettuce; next, a crispy golden-brown fried chicken fillet with a crunchy texture; on top of the chicken, a thick white sauce speckled with chopped green herbs; and finally, a fluffy golden top bun with a lightly browned crust. The sandwich sits on a white plate with a blurred background suggesting a warm indoor setting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this sandwich gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend and use gluten-free buns to make the sandwich safe for gluten-sensitive diets.

What can I use if I don’t have buttermilk?

You can make a simple buttermilk substitute by mixing 1 cup of milk with 1 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.