Cajun Crispy Chicken Sandwich with Garlic Aioli
This Easy Cajun Crispy Chicken Sandwich with Garlic Aioli is the ultimate homemade takeout fakeout! Perfectly spiced, extra crispy chicken breast, creamy zesty garlic aioli, crisp lettuce, and ripe tomato come together on a soft brioche bun for a sandwich that absolutely crushes the drive-thru competition. For another incredible homemade favorite, try our Firecracker Chicken.
Servings: 2 sandwiches
Calories: 650kcal
Equipment
- Deep Skillet or Cast Iron Skillet For frying chicken to golden perfection.
- Oil Thermometer Essential for maintaining the correct 350°F frying temperature.
- Wire Rack Keeps fried chicken crispy by allowing air circulation underneath.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 tbsp Cajun seasoning (plus more for flour)
- 1 cup all-purpose flour
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp salt
- 0.5 tsp black pepper
- Vegetable oil, for frying
- 0.5 cup mayonnaise
- 2 cloves garlic, minced
- 1 tbsp lemon juice
- 0.5 tsp salt
- 0.25 tsp black pepper
- 2 brioche buns, split and toasted
- Romaine lettuce leaves
- Ripe tomato, sliced
Instructions
- In a bowl, combine buttermilk and 1 tbsp Cajun seasoning. Add chicken, cover, and refrigerate for at least 1 hour (or overnight).
- In a shallow dish, whisk flour, paprika, garlic powder, onion powder, salt, pepper, and extra Cajun seasoning.
- Heat 2 inches of oil in a deep skillet to 350°F. Remove chicken from buttermilk, dredge in flour mixture, pressing firmly. Fry for 5-7 mins per side until golden and 165°F internally. Drain on a wire rack.
- In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth.
- Spread aioli on toasted brioche buns. Layer with lettuce, tomato, and crispy chicken. Top with bun and serve immediately.
Notes
Pro Tips: The buttermilk marinade is non-negotiable—it tenderizes the chicken and helps the coating adhere. Marinate for at least 1 hour, or overnight. Maintain oil temperature at 350°F for a perfectly crisp, non-greasy crust. For the crispiest result, drain fried chicken on a wire rack, not paper towels, to prevent steam from softening the crust. Let the dredged chicken rest for 10-15 minutes before frying for an even crunchier coating. Toast your brioche buns for the perfect texture contrast.