Description
A bold, crispy chicken sandwich with a creamy garlic aioli, perfect for quick weeknight dinners.
Ingredients
Scale
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk (or 1 cup milk + 1 tbsp lemon juice)
- 1 tablespoon Cajun seasoning
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 brioche buns, lightly toasted
- Leafy romaine lettuce
- Sliced tomatoes
Instructions
- Mix together 1 cup buttermilk and 1 tablespoon Cajun seasoning. Add the chicken, turn to coat, cover, and refrigerate for at least 1 hour.
- Prepare the dredge by combining 1 cup flour, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp salt, and 1/2 tsp black pepper.
- Heat oil in a deep skillet to 350°F.
- Coat the chicken in the flour mixture until fully coated.
- Fry chicken for 5–7 minutes per side until golden brown and internal temperature reaches 165°F.
- Make the aioli with mayonnaise, minced garlic, lemon juice, salt, and pepper.
- Rest the chicken for 2–3 minutes, then assemble the sandwich with aioli, lettuce, tomato, and the fried chicken.
Notes
Pound chicken breasts to an even thickness for even cooking. For a lighter version, air-fry or bake instead of frying.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 1 sandwich
- Calories: 450
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Cajun, chicken sandwich, garlic aioli, quick dinner, crispy chicken