Can I make this Cajun Crispy Chicken Sandwich with Garlic Aioli less spicy?

Absolutely. Use less Cajun seasoning in the marinade, or choose a mild Cajun blend. You’ll still get flavor without the forehead sweat.

Can I bake or air-fry instead of deep frying?

You can, but it won’t be exactly the same crunch. For air-frying: spray the coated chicken well with oil and cook at 400°F , flipping halfway, until it reaches 165°F . Baking works too—just use a rack on a sheet pan and spray generously.

How do I store leftovers?

Store chicken separately from buns and veggies. Keep chicken in an airtight container in the fridge for up to 3 days . Reheat in the oven or air fryer to bring back the crisp. (Microwave = sadness.)

Can I make the garlic aioli ahead of time?

Yes! Make it up to 3 days ahead and keep it covered in the fridge. The flavor gets even better as it sits.

Cajun Crispy Chicken Sandwich with Garlic Aioli: Irresistible Crunch (1)

Description

Cajun Crispy Chicken Sandwich with Garlic Aioli is a bold, crunchy, restaurant-style sandwich made at home. Juicy buttermilk-marinated chicken is coated in seasoned Cajun flour, fried to golden perfection, and topped with creamy garlic aioli on a soft brioche bun with fresh lettuce and tomato.

Ingredients

Scale

For the Chicken

2 boneless, skinless chicken breasts
1 cup buttermilk
1 tablespoon Cajun seasoning

For the Flour Coating

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)

For the Garlic Aioli

1/2 cup mayonnaise
2 cloves garlic, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper

For Assembly

4 brioche buns
Romaine lettuce leaves
Tomato slices

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Instructions

Marinate the Chicken: In a bowl, combine buttermilk and Cajun seasoning. Add chicken breasts and refrigerate for at least 1 hour.
Prepare Coating: In another bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
Heat Oil: Heat vegetable oil in a deep skillet to 350°F.
Dredge Chicken: Remove chicken from marinade and coat evenly in flour mixture, pressing firmly.
Fry: Fry chicken 5–7 minutes per side until golden brown and internal temperature reaches 165°F.
Drain: Remove and drain on paper towels. Rest for a few minutes.
Make Aioli: Whisk mayonnaise, garlic, lemon juice, salt, and pepper until smooth.
Assemble: Spread garlic aioli on brioche buns. Add lettuce, tomato, crispy chicken, and top bun. Serve immediately.

Notes

Pound chicken to even thickness for consistent cooking.

Do not overcrowd the pan while frying.

For air fryer option: cook at 400°F for 14–16 minutes, flipping halfway.

Aioli can be made up to 3 days ahead and stored refrigerated.

Prep Time: 15 minutes (+ 1 hour marinating)
Cook Time: 15 minutes
Category: Dinner
Method: Frying
Cuisine: American, Cajun

Nutrition

Serving Size: 1 sandwich
Calories: 720 kcal
Sugar: 6 g
Sodium: 980 mg
Fat: 38 g
Saturated Fat: 8 g
Unsaturated Fat: 27 g
Trans Fat: 0 g
Carbohydrates: 55 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 115 mg