Cajun Crispy Chicken Sandwich (Print Version)
Crispy Cajun chicken, fresh veggies, and garlic aioli come together in a flavorful, satisfying sandwich.
# Ingredients:
→ Chicken Preparation
01 -
2 boneless, skinless chicken breasts
02 -
1 cup buttermilk
03 -
1 tablespoon Cajun seasoning
→ Crispy Coating
04 -
1 cup all-purpose flour
05 -
1 teaspoon paprika
06 -
1 teaspoon garlic powder
07 -
1 teaspoon onion powder
08 -
1/2 teaspoon salt
09 -
1/2 teaspoon ground black pepper
→ Frying
10 -
Vegetable oil for deep frying
→ Garlic Aioli
11 -
1/2 cup mayonnaise
12 -
2 garlic cloves, minced
13 -
1 tablespoon freshly squeezed lemon juice
14 -
1/2 teaspoon salt
15 -
1/4 teaspoon ground black pepper
→ Assembly
16 -
4 brioche buns
17 -
Leafy romaine lettuce
18 -
Sliced fresh tomatoes
# Steps:
01 -
In a bowl, mix buttermilk and Cajun seasoning. Add chicken breasts, ensuring full coverage. Cover and refrigerate for at least 1 hour.
02 -
Combine all-purpose flour, paprika, garlic powder, onion powder, salt, and black pepper in a separate shallow bowl.
03 -
Pour vegetable oil into a deep skillet to a depth of approximately 1 inch and heat over medium-high to 350°F.
04 -
Remove marinated chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture until fully coated.
05 -
Carefully place coated chicken breasts into hot oil and fry for 5 to 7 minutes per side, or until golden and internal temperature reaches 165°F.
06 -
Transfer fried chicken to a plate lined with paper towels and allow to rest for a few minutes.
07 -
In a small bowl, mix mayonnaise, minced garlic, lemon juice, salt, and black pepper until well blended.
08 -
Spread garlic aioli on the bottom half of each brioche bun. Add romaine lettuce, a tomato slice, and the crispy chicken breast. Close with the top bun and serve immediately.
# Notes:
01 -
For maximum crispiness, do not overcrowd the skillet during frying. Allow oil temperature to recover between batches.