Cajun Crispy Chicken Sandwich with Garlic Aioli Recipe
This Cajun Crispy Chicken Sandwich with Garlic Aioli delivers irresistibly juicy, spicy fried chicken nestled in a soft brioche bun, layered with fresh romaine lettuce, ripe tomato, and a zesty homemade garlic aioli. Perfectly seasoned and fried to golden perfection, this sandwich offers a flavorful and satisfying meal with a delightful crunch and creamy tangy sauce.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 sandwiches 1x
- Category: Sandwich
- 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 the buttermilk and Cajun seasoning thoroughly. Add the chicken breasts, cover the bowl, and refrigerate for at least 1 hour to allow the flavors to infuse and tenderize the chicken.
- Prepare the Flour Coating: In a separate bowl, mix the all-purpose flour with paprika, garlic powder, onion powder, salt, and black pepper. This seasoned flour will create a flavorful and crispy crust for the chicken.
- Heat the Oil: Pour vegetable oil into a deep skillet and heat it over medium-high heat until it reaches about 350°F, suitable for frying the chicken evenly and crisping the coating.
- Coat the Chicken: Remove the chicken breasts from the buttermilk marinade, letting any excess drip off. Dredge each breast in the flour mixture, ensuring each piece is coated evenly and thoroughly for maximum crispiness.
- Fry the Chicken: Carefully place the coated chicken breasts into the hot oil. Fry them for 5-7 minutes per side, turning once, until they develop a golden-brown crust and are cooked through. Confirm doneness by checking that the internal temperature reaches 165°F.
- Make Garlic Aioli: While the chicken fries, prepare the garlic aioli by mixing mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl until smooth and creamy. This sauce will add a tangy, garlicky richness to the sandwich.
- Rest the Chicken: Once the chicken breasts are cooked, remove them from the oil and drain on paper towels to remove excess oil. Let them rest for a few minutes to retain juiciness and firm up the crust.
- Assemble the Sandwiches: Lightly spread the garlic aioli on the bottom halves of the brioche buns. Layer with leafy romaine lettuce and sliced tomatoes, then place the crispy fried chicken breasts on top. Cap with the bun tops and serve immediately for the best texture and flavor experience.
Notes
- Marinating the chicken for longer than 1 hour, up to overnight, will intensify the flavor and tenderness.
- Use a thermometer to ensure oil temperature stays around 350°F for safe and even frying.
- Drain fried chicken on paper towels to prevent sogginess.
- For a spicier sandwich, add extra Cajun seasoning or a dash of hot sauce to the aioli.
- Brioche buns add a touch of sweetness, but you can substitute with potato rolls or any soft sandwich bun.
Keywords: Cajun chicken sandwich, fried chicken sandwich, garlic aioli, crispy chicken, homemade sandwich, spicy chicken sandwich, brioche bun sandwich
