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Best Crispy Cajun Chicken Sandwich with Garlic Aioli

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This Cajun Crispy Chicken Sandwich is a flavor explosion with its perfectly seasoned chicken and creamy garlic aioli. It’s irresistibly juicy and guaranteed to become your new favorite sandwich!

Ingredients

  • Boneless, skinless chicken thighs
  • Buttermilk
  • Cajun seasoning
  • All-purpose flour
  • Cornstarch
  • Eggs
  • Frying oil (peanut, canola, or vegetable oil)
  • Mayonnaise
  • Fresh garlic (minced)
  • Lemon juice
  • Dijon mustard
  • Brioche buns
  • Pickle chips
  • Lettuce

Instructions

  1. To achieve that 'irresistibly juicy' chicken, brining is key. If using chicken breasts, gently pound them to an even ½-inch thickness. For thighs, trim any excess fat. Place the chicken in a large bowl or zip-top bag. Pour enough buttermilk to fully submerge the chicken. Add 1-2 tablespoons of Cajun seasoning to the buttermilk. Stir gently to combine. Cover and refrigerate for at least 2 hours, or ideally 4-8 hours.
  2. While the chicken brines, whip up your aioli. In a small bowl, combine ½ cup mayonnaise, 2-3 cloves of freshly minced garlic, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, and a pinch of salt and black pepper. Stir until well combined. Taste and adjust seasonings as needed. Cover and refrigerate until ready to serve.
  3. After brining, remove the chicken from the buttermilk and pat it very dry with paper towels. In a shallow dish, whisk together 1½ cups all-purpose flour, ½ cup cornstarch, 2-3 tablespoons Cajun seasoning, 1 teaspoon salt, and ½ teaspoon black pepper. In another shallow dish, whisk 2 large eggs with a splash of buttermilk.
  4. Working one piece at a time, dredge the chicken in the seasoned flour, ensuring it's fully coated. Shake off any excess. Dip the chicken into the egg wash, letting any excess drip off. Finally, return the chicken to the seasoned flour, pressing firmly to ensure the flour adheres completely. Place the breaded chicken on a wire rack.
  5. In a large, heavy-bottomed pot or Dutch oven, pour about 2-3 inches of high-smoke-point oil. Heat the oil to 350°F (175°C). Carefully lower 1-2 pieces of chicken into the hot oil, ensuring not to overcrowd the pot. Fry for 6-8 minutes, flipping halfway through, until the chicken is deep golden brown and cooked through. Remove the chicken with tongs and place it on a wire rack set over a baking sheet to drain any excess oil. Season immediately with a sprinkle of salt.
  6. Lightly butter or toast your brioche buns on a griddle or in a dry pan until golden. Spread a generous layer of garlic aioli on both halves of each toasted bun. Place a piece of crispy Cajun chicken on the bottom bun. Top with a handful of fresh lettuce and several dill pickle chips. Place the top bun and serve immediately.

Nutrition

Keywords: Don't skip the brine for juiciness! Pat dry the chicken before breading for a crispy crust. Use cornstarch in the flour mixture for extra crunch.

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