Cajun Crispy Chicken Sandwich with Garlic Aioli
A crunchy, spicy fried chicken sandwich that's juicy and brightened with a garlicky aioli, perfect for cookouts or weeknight dinners.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts split or pounded to even thickness if needed
- 1 cup buttermilk or low-fat yogurt plus a splash of milk
- 1 tablespoon Cajun seasoning adjust to taste
- 1 cup all-purpose flour substitute with gluten-free flour if needed
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying enough for a depth of 1–1.5 inches in a skillet
For the Garlic Aioli
- 1/2 cup mayonnaise use dairy-free mayo for a dairy-free version
- 2 cloves garlic, minced or 1 tsp jarred garlic
- 1 tablespoon lemon juice adjust to taste
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For Assembly
- 4 pieces brioche buns, toasted
- Leafy romaine lettuce
- Sliced tomatoes
Instructions
Marinate
- In a bowl, whisk buttermilk with 1 tablespoon Cajun seasoning. Add chicken breasts, cover, and refrigerate for at least 1 hour (up to 8 hours).
Prepare Dredge
- In a shallow bowl, combine flour, paprika, garlic powder, onion powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Mix well.
Heat Oil
- Pour vegetable oil into a skillet to a depth of about 1–1.5 inches. Heat over medium-high until it reaches roughly 350°F.
Dredge the Chicken
- Remove a chicken breast from the buttermilk, let excess drip off, then dredge thoroughly in the seasoned flour.
- Press the flour onto the surface to form a good coating. Shake off excess.
Fry
- Carefully place chicken into the hot oil. Fry for 5–7 minutes per side, until golden brown, checking that the internal temperature reaches 165°F.
Drain and Rest
- Transfer to a wire rack or paper towels to drain and let rest for a few minutes.
Make Garlic Aioli
- In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Adjust to taste.
Assemble
- Spread aioli on the bottom bun, add romaine, a slice of tomato, and then the hot crispy chicken. Cap with the top bun.
Notes
Best served with shoestring fries, sweet potato wedges, or a crisp slaw. Leftover chicken and aioli can be stored separately in airtight containers for up to 3–4 days. Cooked breaded chicken can be frozen for up to 2 months.