Cajun Crispy Chicken Sandwich (Printable version)
Spicy, crunchy fried chicken on toasted brioche with lettuce, tomato and creamy garlic aioli.
# What you 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 - 1/3 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 cloves garlic, minced
14 - 2 teaspoons fresh lemon juice
15 - 1 teaspoon Dijon mustard
16 - Salt, to taste
17 - Black pepper, to taste
→ Sandwich Assembly
18 - 4 brioche buns, split and toasted
19 - 4 lettuce leaves
20 - 1 large tomato, sliced
21 - Dill pickle slices (optional)
→ For Frying
22 - Vegetable oil, for deep frying
# How To:
01 - In a mixing bowl, combine buttermilk, hot sauce, and Cajun seasoning. Add chicken breasts, cover, and refrigerate for a minimum of 30 minutes or up to 4 hours to develop deeper flavor.
02 - In a separate bowl, blend together flour, corn starch, Cajun seasoning, garlic powder, paprika, salt, and black pepper until fully combined.
03 - Remove chicken from the marinade, allowing any excess to drip off. Thoroughly dredge each breast in the flour mixture, pressing gently to achieve a thick, even coating.
04 - Heat vegetable oil in a deep skillet or Dutch oven to 350°F. Working in batches, fry chicken breasts for 6 to 8 minutes per side, or until golden brown and an instant-read thermometer registers 165°F at the thickest part. Transfer to paper towels to drain.
05 - In a small bowl, whisk together mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and black pepper. Refrigerate until use.
06 - Toast the brioche buns until golden. Generously spread garlic aioli on the interior halves. Layer with lettuce, fried chicken breast, tomato slices, and optional pickles. Cap with the remaining bun half and serve immediately.
# Expert Advice:
01 -
- The secret is in the double crunch & buttermilk bath: every bite promises bold, spicy flavor and shatteringly crisp texture.
- The homemade garlic aioli isn’t just a spread & it wraps everything in creamy, garlicky comfort that will have you licking your fingers.
02 -
- If your oil isn’t hot enough, your coating will turn soggy—use a thermometer to avoid heartbreak.
- Rest the fried chicken briefly on a rack instead of paper towels if you want extreme crunch that actually lasts.
03 -
- Don’t be afraid of messy hands—the best coating comes from pressing the flour mixture on with intent.
- A sprinkle of Cajun seasoning right after frying gives the chicken an extra punch and beautiful color.