Cajun Crispy Chicken Sandwich (Printable)

Golden fried chicken seasoned with Cajun spices, topped with homemade garlic aioli and crisp vegetables on a toasted bun.

# What You'll Need:

→ For the Cajun Crispy Chicken

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→ For the Garlic Aioli

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→ For Assembly

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# Directions:

01 - In a bowl, whisk together buttermilk, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper. Add the chicken breasts, cover, and marinate in the refrigerator for at least 30 minutes (up to 4 hours for extra flavor).
02 - Mix mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and black pepper in a small bowl until well combined. Refrigerate until ready to use.
03 - In a shallow dish, combine flour and cornstarch. Remove chicken from marinade, allowing excess to drip off, and dredge each breast in the flour mixture, pressing lightly to adhere.
04 - Heat 1 inch of vegetable oil in a large skillet or Dutch oven to 350°F. Fry chicken breasts 5–7 minutes per side, or until golden brown and cooked through (internal temp: 165°F). Drain on a wire rack or paper towels.
05 - Spread garlic aioli on both halves of each toasted bun. Place lettuce on the bottom bun, top with a fried chicken breast, tomato slice, and pickles. Cap with the top bun and serve immediately.

# Expert Advice:

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  • The crunch on that chicken breast is absolutely ridiculous and stays crispy even after the aioli gets involved
  • That garlic aioli works overtime, cutting through the heat while making everything taste like it came from a restaurant kitchen
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  • Patting the chicken dry before dredging makes the coating stick better and creates that restaurant quality crunch
  • Letting the fried chicken rest on a wire rack instead of paper towels keeps it crispy instead of soggy
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  • Using a kitchen thermometer takes all the guesswork out of knowing when your chicken is perfectly cooked
  • The cornstarch in the coating is what gives you that extra crispy shell that stays crunchy

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