Cajun Crispy Chicken Sandwich Garlic Aioli (Print version)
Golden crunchy spiced chicken topped with zesty garlic sauce and crisp vegetables
# What you'll need:
→ For the Cajun Crispy Chicken
01 - 4 boneless, skinless chicken breasts
02 - 1 cup buttermilk
03 - 1 tablespoon Cajun seasoning
04 - 1 teaspoon smoked paprika
05 - 1 teaspoon garlic powder
06 - 1 teaspoon onion powder
07 - ½ teaspoon cayenne pepper
08 - 1 teaspoon salt
09 - ½ teaspoon black pepper
10 - 1½ cups all-purpose flour
11 - ½ cup cornstarch
12 - Vegetable oil, for frying
→ For the Garlic Aioli
13 - ½ cup mayonnaise
14 - 2 cloves garlic, finely minced
15 - 1 tablespoon lemon juice
16 - 1 teaspoon Dijon mustard
17 - Salt and black pepper, to taste
→ For Assembly
18 - 4 brioche buns, toasted
19 - 4 leaves romaine lettuce
20 - 4 slices ripe tomato
21 - 8 slices dill pickle
# Method:
01 - In a bowl, whisk together buttermilk, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Add the chicken breasts, cover, and marinate in the refrigerator for at least 30 minutes (up to 4 hours for extra flavor).
02 - Mix mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and black pepper in a small bowl until well combined. Refrigerate until ready to use.
03 - In a shallow dish, combine flour and cornstarch. Remove chicken from marinade, allowing excess to drip off, and dredge each breast in the flour mixture, pressing lightly to adhere.
04 - Heat 1 inch of vegetable oil in a large skillet or Dutch oven to 350°F (175°C). Fry chicken breasts 5–7 minutes per side, or until golden brown and cooked through (internal temp: 165°F/74°C). Drain on a wire rack or paper towels.
05 - Spread garlic aioli on both halves of each toasted bun. Place lettuce on the bottom bun, top with a fried chicken breast, tomato slice, and pickles. Cap with the top bun and serve immediately.
# Expert advice:
01 -
- The homemade garlic aioli alone will become your new favorite condiment
- That crunch when you bite through the coating is absolutely worth the effort
- You can adjust the heat to make everyone at your table happy
02 -
- Letting the chicken rest on a wire rack keeps it crispy instead of getting soggy on paper towels
- Hot oil can be dangerous, so keep a splatter guard nearby and never walk away while frying
03 -
- Let your marinated chicken come to room temperature for 20 minutes before frying for even cooking
- Keep your oil temperature steady, dropping too low makes the coating greasy instead of crispy