Description
This Cajun Crispy Chicken Sandwich features tender, juicy chicken breasts marinated in buttermilk and Cajun seasoning, breaded with a flavorful blend of spices, and fried to golden perfection. Topped with a zesty homemade garlic aioli, fresh romaine lettuce, and ripe tomato slices, all nestled in a soft brioche bun, this sandwich delivers a perfect balance of spice, crunch, and creamy goodness for a satisfying meal.
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 (about 2-3 cups)
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. Add the chicken breasts, making sure they are fully submerged. Cover and refrigerate for at least 1 hour to tenderize and infuse the chicken with flavor.
- Prepare the Flour Mixture: In a separate bowl, whisk together the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper until evenly combined to create the seasoned dredge.
- Heat the Oil: Pour vegetable oil into a deep skillet to a depth of about 1-2 inches and heat over medium-high heat until it reaches approximately 350°F, ideal for frying.
- Coat the Chicken: Remove the chicken breasts from the buttermilk marinade, letting any excess drip off. Dredge each breast thoroughly in the seasoned flour mixture, pressing lightly to adhere a good coating.
- Fry the Chicken: Carefully place the coated chicken breasts into the hot oil. Fry for 5 to 7 minutes on each side, or until the exterior is golden brown and crisp and the internal temperature reaches 165°F. Adjust heat as needed to maintain oil temperature.
- Make the Garlic Aioli: While the chicken fries, combine mayonnaise, minced garlic, lemon juice, salt, and black pepper in a small bowl. Mix until smooth and set aside.
- Drain and Rest: Once cooked, transfer the chicken to a plate lined with paper towels to absorb excess oil. Let the chicken rest for a few minutes to retain juices.
- Assemble the Sandwiches: Slice each brioche bun in half. Spread a generous layer of garlic aioli on the bottom halves, then layer with lettuce leaves, tomato slices, and a fried chicken breast. Top with the bun lids and serve immediately while hot and crispy.
Notes
- Marinating the chicken for longer than 1 hour (up to overnight) will deepen the flavor and tenderness.
- Maintain oil temperature between 350°F and 365°F to ensure crispy chicken without soaking up excess oil.
- Use a meat thermometer to check internal temperature for food safety and perfect doneness.
- For a spicier kick, add cayenne pepper to the flour mixture or garlic aioli to taste.
- Brioche buns can be lightly toasted for added texture and flavor.
- Leftover fried chicken can be refrigerated and reheated in an oven to maintain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch
- Method: Frying
- Cuisine: American
Keywords: Cajun chicken sandwich, crispy chicken sandwich, fried chicken sandwich, garlic aioli, homemade sandwich, spicy chicken sandwich, Southern style chicken
