Description
This recipe for Cajun Crispy Chicken Sandwich with Garlic Aioli captures the essence of New Orleans with its spicy flavor and crispy texture. Each bite is a delightful experience that combines juicy chicken with creamy garlic aioli.
Ingredients
Scale
- boneless, skinless chicken breasts
- 1 cup buttermilk
- 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
- brioche buns
- Leafy romaine lettuce
- Sliced tomatoes
Instructions
- In a large bowl, combine buttermilk and Cajun seasoning. Add the chicken breasts, mix well, cover, and marinate in the refrigerator for at least 1 hour.
- In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper until well combined.
- Heat vegetable oil in a deep pan over medium-high heat (about 175°C). You can test if the oil is hot enough by sprinkling a little flour in it; it should bubble immediately.
- Remove the marinated chicken from the buttermilk, letting excess liquid drip off, and coat evenly in the flour mixture until well coated.
- Carefully place the chicken in the hot oil and fry for about 5-7 minutes per side until golden brown and reaches an internal temperature of 74°C. Be careful not to overcrowd the chicken to ensure even frying.
- While the chicken is frying, prepare the garlic aioli by mixing mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. Mix well and set aside.
- Once the chicken is done, let it drain on paper towels for a few minutes to allow excess oil to drip off.
- To assemble the sandwich, spread garlic aioli on the bottom half of each brioche bun. Top with a leaf of romaine lettuce, a slice of tomato, and the crispy chicken. Close with the top half of the bun and serve immediately.
- Prep Time: 1 hour
- Cook Time: 30 mins
- Category: Main Course
- Method: Frying
- Cuisine: Cajun
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 2 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 30 g
- Cholesterol: 100 mg
Keywords: Avoid overcrowding the chicken while frying to prevent greasy results. Use a thermometer to check the oil temperature for even frying.