Description
A quick and flavorful sandwich featuring crispy Cajun-seasoned chicken breasts paired with a creamy garlic aioli, ready in 30 minutes.
Ingredients
Scale
- 2 large chicken breasts (about 1 pound / 450g), sliced horizontally
- 2 tablespoons Cajun seasoning
- 1 cup buttermilk (240ml) or 1 cup milk + 1 tablespoon lemon juice (let sit 5 minutes)
- 1 cup all-purpose flour (120g)
- 1/4 cup cornstarch (30g)
- Salt and pepper to taste
- Vegetable oil (for frying, such as canola or sunflower oil)
- 2 large brioche buns
- 2 large garlic cloves, minced
- 1/2 cup mayonnaise (120ml)
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Pickles (optional)
- Leaf lettuce (optional)
Instructions
- Slice the chicken breasts horizontally to create thinner cutlets. Season both sides generously with Cajun seasoning.
- Toss the chicken in the buttermilk, making sure each piece is coated. Let marinate while preparing the dredging station.
- In a shallow bowl, mix together the flour, cornstarch, salt, pepper, and a little extra Cajun seasoning if desired.
- Whisk together mayonnaise, minced garlic, lemon juice, and Dijon mustard in a small bowl. Add salt to taste.
- Remove chicken from buttermilk, letting excess drip off, then dredge thoroughly in the flour mixture, pressing the coating onto the chicken.
- Heat about 1/2 inch of vegetable oil in a skillet over medium-high heat until shimmering but not smoking.
- Fry chicken pieces for 4-5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Drain on paper towels.
- Cut brioche buns in half and toast lightly in the skillet or toaster.
- Spread garlic aioli on both bun halves. Layer on crispy chicken, add lettuce and pickles if using, then top with the bun crown.
- Serve immediately while chicken is hot and crunchy.
Notes
[‘Use buttermilk to tenderize chicken and help breading stick.’, ‘Mix cornstarch with flour for extra crispy crust.’, ‘Keep oil temperature around 350°F (175°C) to avoid burning or greasiness.’, ‘Fry chicken in batches to prevent overcrowding and sogginess.’, ‘Garlic aioli can be made ahead and stored in fridge up to 2 days.’, ‘Reheat leftover chicken in oven or air fryer to maintain crispiness.’, ‘For a lighter version, bake breaded chicken at 425°F (220°C) for 20-25 minutes, flipping halfway.’]
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sodium: 900
- Fat: 26
- Saturated Fat: 6
- Carbohydrates: 40
- Protein: 38
Keywords: Cajun chicken sandwich, crispy chicken, garlic aioli, quick dinner, spicy sandwich, homemade sandwich