Cajun Crispy Chicken With Garlic Aioli (Printable)

Golden crunchy Cajun chicken with tangy garlic aioli and fresh toppings on toasted brioche.

# 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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# How to Make It:

01 - Whisk together buttermilk, Cajun seasoning, smoked paprika, garlic powder, onion powder, cayenne pepper, salt, and pepper in a bowl. Add chicken breasts, cover, and refrigerate for at least 30 minutes, up to 4 hours for enhanced flavor.
02 - Combine mayonnaise, minced garlic, lemon juice, Dijon mustard, salt, and black pepper in a small bowl. Mix thoroughly until smooth. Refrigerate until ready to serve.
03 - Mix flour and cornstarch in a shallow dish. Remove chicken from marinade, allowing excess to drip off. Press each breast into flour mixture, coating evenly and lightly pressing to adhere the breading.
04 - Heat 1 inch of vegetable oil in a large skillet or Dutch oven to 350°F. Fry chicken breasts for 5-7 minutes per side until golden brown and internal temperature reaches 165°F. Drain on wire rack or paper towels.
05 - Spread garlic aioli on both halves of toasted buns. Layer lettuce on bottom bun, add fried chicken breast, tomato slice, and pickles. Close with top bun and serve immediately.

# Expert Advice:

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  • The buttermilk marinade makes the chicken impossibly tender while the cornstarch creates shatteringly crispy skin that stays crunchy even under aioli
  • This sandwich hits every perfect texture and flavor note, the crunch, the tang, the heat, and the cool creaminess all in one bite
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  • Double dipping the chicken, back into buttermilk then flour again, creates that serious crunch that makes restaurant fried chicken so addictive
  • Letting the fried chicken rest on a wire rack instead of paper towels keeps the bottom crust from getting soggy
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  • Pound your chicken breasts to even thickness before marinating so they all finish cooking at the same time
  • Toast your buns in the chicken fat after frying for next-level flavor

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