Cajun Crispy Chicken Sandwich with Garlic Aioli Recipe
Introduction
This Cajun Crispy Chicken Sandwich is a flavorful twist on a classic favorite. Juicy chicken breasts are marinated in buttermilk with Cajun spices, fried to a golden crisp, and topped with a zesty garlic aioli for an irresistible bite. Perfect for a hearty lunch or casual dinner.
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
Instructions
- Step 1: In a bowl, combine buttermilk and Cajun seasoning. Add chicken breasts, cover, and marinate in the refrigerator for at least 1 hour.
- Step 2: In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and 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 buttermilk, letting excess drip off, then dredge in the seasoned flour mixture, coating evenly.
- Step 5: Carefully place chicken in hot oil and fry for 5-7 minutes on each side, until golden brown and fully cooked (internal temperature 165°F).
- Step 6: While frying, prepare the garlic aioli by mixing mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl.
- Step 7: Drain cooked chicken 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 bun and serve immediately.
Tips & Variations
- For extra heat, add a pinch of cayenne pepper to the flour mixture or garlic aioli.
- Use chicken thighs instead of breasts for a juicier, more flavorful sandwich.
- Swap brioche buns for potato rolls or ciabatta for different textures.
- Make the garlic aioli ahead of time and refrigerate to deepen the flavors.
Storage
Store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm in a preheated oven at 350°F for 10-15 minutes to maintain crispiness. Keep the buns and aioli separate until ready to serve to prevent sogginess.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the chicken instead of frying it?
Yes, you can bake the chicken at 400°F for about 20-25 minutes, flipping halfway through, until cooked through and crispy on the outside. However, frying gives the crispiest texture.
How long should I marinate the chicken?
Marinating for at least 1 hour is recommended for flavor and tenderness, but you can marinate up to overnight for best results.
PrintCajun Crispy Chicken Sandwich with Garlic Aioli Recipe
A flavorful Cajun Crispy Chicken Sandwich featuring marinated and fried chicken breasts coated in a seasoned flour blend, topped with a zesty garlic aioli, fresh lettuce, and tomatoes, all nestled in a soft brioche bun. This sandwich offers a perfect balance of spicy, crunchy, and creamy elements for a satisfying meal.
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 sandwiches 1x
- Category: Lunch
- Method: Frying
- Cuisine: American
Ingredients
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. Add the chicken breasts, cover, and refrigerate for at least 1 hour to tenderize and infuse the chicken with flavor.
- Prepare the Flour Mixture: In a separate bowl, mix together the all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper to create a flavorful coating.
- Heat the Oil: Pour vegetable oil into a deep skillet and heat over medium-high heat until it reaches about 350°F, suitable for frying.
- Bread the Chicken: Remove the chicken breasts from the buttermilk, allowing excess to drip off, then dredge thoroughly in the seasoned flour mixture ensuring an even coat.
- Fry the Chicken: Carefully place the coated chicken breasts into the hot oil. Fry for 5-7 minutes on each side or until the coating is golden brown and the internal temperature hits 165°F, indicating doneness.
- Prepare the Garlic Aioli: While the chicken fries, combine mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. Stir well to make a creamy, tangy aioli.
- Drain and Rest: Once cooked, remove the chicken from the oil and drain on paper towels. Let the chicken rest for a few minutes to retain its juices.
- Assemble the Sandwich: Spread garlic aioli on the bottom halves of brioche buns. Layer with leafy romaine lettuce, a slice of tomato, and the crispy fried chicken. Top with the bun halves and serve immediately for the best taste and texture.
Notes
- Marinating the chicken overnight intensifies the flavor and tenderness.
- Make sure the oil temperature is maintained around 350°F to ensure a crispy coating without being greasy.
- Use a meat thermometer to check that the chicken reaches an internal temperature of 165°F for safe consumption.
- For a spicier sandwich, add extra Cajun seasoning or a dash of hot sauce to the aioli.
- Leftover chicken can be refrigerated and reheated in an oven to maintain crispiness.
Keywords: Cajun chicken sandwich, crispy chicken, garlic aioli, fried chicken sandwich, spicy chicken sandwich, brioche bun sandwich
