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Ultimate Cajun Crispy Chicken Sandwich with Garlic Aioli

A close-up of a cajun crispy chicken sandwich with garlic sauce, pickles, and shredded lettuce on a brioche bun.
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Make the best crispy chicken sandwich at home featuring a spicy Cajun dredge, a juicy buttermilk soak, and a homemade garlic aioli for incredible flavor.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, halved horizontally (4 cutlets)
  • 2 cups buttermilk
  • 1 tablespoon hot sauce
  • 1 tablespoon Cajun spice blend
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 2 tablespoons extra Cajun spice blend
  • 1 tablespoon garlic powder
  • 1 teaspoon smoked paprika
  • Vegetable oil, for frying
  • 4 brioche buns
  • Butter, softened, for toasting
  • For Garlic Aioli: 1/2 cup mayonnaise
  • 2 cloves garlic, minced very fine
  • 1 teaspoon lemon juice
  • Pinch of salt
  • For Toppings: Shredded lettuce
  • Sliced dill pickles

Instructions

  1. Place the chicken cutlets in a bowl. Pour buttermilk over the chicken, add 1 tablespoon of Cajun spice blend, hot sauce, salt, and pepper. Mix well. Cover and refrigerate for at least 4 hours, or preferably overnight for the best results.
  2. Prepare the dredge: In a shallow dish, whisk together the flour, cornstarch, 2 tablespoons of extra Cajun spice blend, garlic powder, and smoked paprika. This creates your flavorful crispy chicken dredge.
  3. Remove chicken from the buttermilk, letting excess drip off, but do not wipe it dry. Dredge each piece thoroughly in the flour mixture, pressing firmly to coat. For an extra crunchy coating, dip the floured chicken back into the remaining buttermilk for a second and then back into the flour mixture (double dredge).
  4. Heat about 2 inches of vegetable oil in a deep skillet or Dutch oven to 325°F (160°C).
  5. Carefully place the coated chicken into the hot oil, ensuring not to overcrowd the pan. Fry for 6 to 8 minutes, turning occasionally, until golden brown and the internal temperature reaches 165°F (74°C). Remove chicken and place on a wire rack set over a baking sheet to drain excess oil.
  6. While the chicken rests, make the garlic aioli: Mix the mayonnaise, minced garlic, lemon juice, and salt in a small bowl. Set aside.
  7. Lightly toast the brioche buns in a pan with softened butter until golden brown.
  8. Assemble your ultimate crunchy chicken sandwich: Spread a generous amount of garlic aioli on both halves of the toasted bun. Place the crispy Cajun chicken on the bottom bun. Top with shredded lettuce and dill pickle slices. Place the top bun on the sandwich.

Notes

  • For an air fryer crispy cajun chicken version, spray the dredged chicken generously with cooking spray and cook at 380°F (195°C) for 15-18 minutes, flipping halfway.
  • Use a good quality Cajun spice blend for the most authentic southern style crispy chicken sandwich flavor.
  • If you prefer a milder flavor, reduce the amount of Cajun spice in the dredge.
  • This recipe works well with any sandwich bread for fried chicken, but brioche adds richness.

Nutrition

Find it online: https://kitchenuser.net/cajun-crispy-chicken-sandwich-with-garlic/