Cajun Crispy Chicken With Garlic Aioli (Printable)
Spicy Cajun-seasoned chicken breast, crispy fried and topped with garlic aioli on a toasted bun with fresh fixings.
# What You Need:
→ Crispy Cajun Chicken
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→ Garlic Aioli
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→ Sandwich Assembly
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# How-To:
01 - Whisk buttermilk, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne, salt, and pepper in a bowl. Submerge chicken breasts, cover, and refrigerate for 30 minutes to 4 hours.
02 - Combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and pepper in a small bowl. Mix thoroughly and refrigerate until assembly.
03 - Blend flour and cornstarch in a shallow dish. Remove chicken from marinade, allow excess to drip off, and coat each piece in flour mixture, pressing gently to ensure even coverage.
04 - Heat 1 inch of vegetable oil to 350°F in a large skillet or Dutch oven. Fry chicken breasts for 5–7 minutes per side until golden brown and internal temperature reaches 165°F. Drain on wire rack.
05 - Spread garlic aioli on cut sides of toasted buns. Layer lettuce on bottom half, add fried chicken, tomato slice, and pickles. Place top bun and serve immediately.
# Expert Tips:
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- The buttermilk marinade makes the chicken impossibly tender while keeping that crunch intact
- That garlic aioli is the kind of sauce you will want to put on everything afterward
- The spice hit is perfectly balanced by cool, crisp fixings in every bite
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- Double-dipping the chicken back into the buttermilk and then the flour creates an extra thick crust that stays crunchy longer
- Letting the fried chicken rest for a couple of minutes on the rack helps the coating set before you stack the sandwich
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- Pound your chicken breasts to an even ½ inch thickness before marinating for uniform cooking
- Let your marinated chicken sit at room temperature for 20 minutes before frying to prevent the oil temperature from dropping too dramatically