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Cajun crispy chicken sandwich with garlic aioli on a brioche bun with romaine and sliced tomato

Cajun Crispy Chicken Sandwich with Garlic Aioli

Buttermilk-marinated chicken breast coated in a Cajun-seasoned flour dredge, fried to a golden crispy crust, and served on a soft brioche bun with romaine, tomato, and homemade garlic aioli.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 1 hour
Total Time 1 hour 30 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: American, Southern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

  • 2 boneless skinless chicken breasts halved horizontally to create 4 thin cutlets
  • 1 cup buttermilk full-fat recommended
  • 1 tbsp Cajun seasoning for the marinade
  • 1 cup all-purpose flour
  • 1 tsp paprika
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt for the flour dredge
  • 1/2 tsp black pepper for the flour dredge
  • vegetable oil for frying, about 1 inch deep in skillet
  • 1/2 cup mayonnaise for the garlic aioli
  • 2 cloves garlic minced, for the aioli
  • 1 tbsp lemon juice for the aioli
  • 1/2 tsp salt for the aioli
  • 1/4 tsp black pepper for the aioli
  • 4 brioche buns
  • leafy romaine lettuce for assembly
  • sliced tomatoes for assembly

Equipment

  • Deep skillet or Dutch oven
  • Instant-read thermometer
  • Mixing bowls
  • Wire rack and paper towels

Method
 

  1. In a bowl, combine the buttermilk and Cajun seasoning. Slice the chicken breasts in half horizontally to create 4 thin cutlets. Add the chicken, cover, and refrigerate for at least 1 hour.
  2. In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and pepper until combined.
  3. Heat about 1 inch of vegetable oil in a deep skillet over medium-high heat to 350 degrees F.
  4. Remove the chicken from the buttermilk and let the excess drip off. Dredge each piece firmly in the flour mixture, pressing to coat every surface. Shake off any loose excess.
  5. Carefully lower the chicken into the hot oil. Fry for 5 to 7 minutes per side until deeply golden brown and cooked to an internal temperature of 165 degrees F. Fry in batches to avoid crowding.
  6. While the chicken fries, whisk together the mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl until smooth.
  7. Transfer cooked chicken to a paper towel-lined plate and rest for 2 to 3 minutes. Spread garlic aioli on the bottom bun, layer with romaine and tomato, add the crispy chicken, top with the bun, and serve immediately.

Notes

Store cooked chicken and aioli separately for up to 2 days. Reheat chicken on a wire rack at 375 degrees F for 10 minutes to restore crispiness. Garlic aioli keeps refrigerated for up to 5 days and works well as a dipping sauce or spread.