Cajun Crispy Chicken Sandwich (Printable)
Spicy, crunchy fried chicken on toasted brioche with lettuce, tomato and tangy garlic aioli.
# What You’ll 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 - 1/4 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 garlic cloves, 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
# Directions:
01 - In a large bowl, combine buttermilk, hot sauce, and Cajun seasoning. Add chicken breasts and ensure each piece is fully coated. Cover and refrigerate for at least 30 minutes, preferably up to 4 hours.
02 - In a separate bowl, mix together all-purpose flour, corn starch, Cajun seasoning, garlic powder, paprika, salt, and black pepper until well blended.
03 - Remove chicken breasts from the marinade and let excess liquid drip off. Thoroughly dredge each breast in the seasoned flour mixture, pressing gently to ensure an even, adhesive coating.
04 - Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 2 inches. Preheat oil to 350°F. Fry chicken breasts for 6 to 8 minutes per side, or until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain excess oil.
05 - In a small bowl, whisk together mayonnaise, minced garlic, fresh lemon juice, Dijon mustard, salt, and black pepper. Refrigerate aioli until ready to use.
06 - Toast brioche buns until lightly golden. Generously spread garlic aioli on the cut sides of each bun.
07 - Layer bottom bun with lettuce, a piece of fried chicken, tomato slices, and dill pickles if desired. Crown with the top bun and serve immediately.
# Expert Suggestions:
01 -
- The chicken’s spicy, crispy coating stays audibly crunchy long after frying its secret is in the starch combo.
- You get to decide just how garlicky and fiery with every element, making each sandwich a custom creation.
02 -
- If your oil isn’t hot enough, the coating soaks up grease and turns soggy rather than shatteringly crisp.
- Resting the fried chicken on a rack instead of paper towels solves dreaded sogginess underneath after a few rounds.
03 -
- Pound chicken evenly for faster, more even cooking.
- Letting coated chicken rest for a few minutes before frying keeps the crust attached.