Cajun Crispy Chicken Sandwich (Print View)
Crispy Cajun-fried chicken on brioche with lettuce, tomato and zesty garlic aioli.
# What You Need:
→ Chicken & Marinade
01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 tablespoon hot sauce
04 - 1 teaspoon Cajun seasoning
→ Crispy Coating
05 - 1 cup all-purpose flour
06 - 1/3 cup corn starch
07 - 2 teaspoons Cajun seasoning
08 - 1 teaspoon garlic powder
09 - 1 teaspoon paprika
10 - 1/2 teaspoon salt
11 - 1/2 teaspoon black pepper
→ Garlic Aioli
12 - 1/2 cup mayonnaise
13 - 2 cloves garlic, minced
14 - 2 teaspoons fresh lemon juice
15 - 1 teaspoon Dijon mustard
16 - Salt and black pepper, to taste
→ Sandwich Assembly
17 - 4 brioche buns, split and toasted
18 - 4 lettuce leaves
19 - 1 large tomato, sliced
20 - Dill pickle slices, optional
→ For Frying
21 - Vegetable oil, for frying
# How-To Steps:
01 - Whisk together buttermilk, hot sauce, and Cajun seasoning in a mixing bowl. Submerge chicken breasts in the mixture, cover, and refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor.
02 - In a separate bowl, combine all-purpose flour, corn starch, Cajun seasoning, garlic powder, paprika, salt, and black pepper.
03 - Remove marinated chicken, allowing excess marinade to drip off. Coat each breast in the seasoned flour mixture, pressing firmly to ensure an even, thick crust.
04 - Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Fry the coated chicken breasts for 6 to 8 minutes per side, or until golden, crisp, and the internal temperature reaches 165°F. Drain on paper towels.
05 - Blend mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Refrigerate until ready to use.
06 - Toast split brioche buns until lightly golden. Spread garlic aioli on both cut sides of each bun. Layer lettuce, fried chicken breast, tomato slices, and pickles if desired onto the base of each bun. Cap with the top bun and serve immediately.
# Expert Hints:
01 -
- The homemade garlic aioli takes it from tasty to unforgettable—trust me, none of those store-bought spreads compare.
- The way the crispy chicken stays juicy, even after frying, had me instantly hooked.
02 -
- Once I rushed the oil heat and ended up with soggy chicken—do not skip the thermometer.
- Letting the chicken rest on paper towels gives you that irresistible crunch right up until the first bite.
03 -
- A double-dredge (marinade to flour, back in marinade, then flour again) gives extra crunch if you’re up for it.
- Don’t be shy with the aioli—it’s the glue holding all the bold flavors together.