How long should I marinate the chicken in buttermilk?

At minimum one hour in the refrigerator. For the most tender and deeply flavored result, marinate overnight for up to 24 hours. The buttermilk acidity works gently and slowly to break down the proteins and infuse flavor throughout the meat. Beyond 24 hours the texture can become too soft so do not exceed that window.

Can I bake the chicken instead of frying it?

Yes. For a lighter version, place the dredged chicken on a parchment-lined baking sheet, drizzle lightly with oil, and bake at 400°F for 20 to 25 minutes, flipping halfway through, until golden and cooked to 165°F. The crust will be less shattering crisp than the fried version but still beautifully golden and genuinely delicious. An air fryer at 400°F for 18 to 20 minutes produces an even crispier baked result.

What is the best oil for frying this chicken?

A neutral high-smoke-point oil is what you want for frying this chicken. Vegetable oil, canola oil, and peanut oil are all excellent choices. Avoid olive oil which has a lower smoke point and will begin to burn and smoke before the oil reaches the 350°F temperature needed for properly fried chicken.

Cajun Crispy Chicken Sandwich Easy Garlic Aioli Recipe

Description

The most bold and satisfying Cajun Crispy Chicken Sandwich made with buttermilk marinated chicken, a Cajun-seasoned flour crust fried golden and crispy, and finished with a creamy homemade garlic aioli on a soft brioche bun. Restaurant quality in 30 minutes.

Ingredients

Scale

2 Boneless Skinless Chicken Breasts

1 cup Buttermilk

1 tbsp Cajun Seasoning

1 cup All-Purpose Flour

1 tsp Paprika

1 tsp Garlic Powder

1 tsp Onion Powder

1/2 tsp Salt

1/2 tsp Black Pepper

Vegetable Oil for frying

1/2 cup Mayonnaise

2 cloves Garlic freshly minced

1 tbsp Fresh Lemon Juice

1/2 tsp Salt for aioli

1/4 tsp Black Pepper for aioli

4 Brioche Buns

Leafy Romaine Lettuce

Sliced Ripe Tomatoes

Instructions

1. Whisk buttermilk and Cajun seasoning in a large bowl. Add chicken, cover, and marinate at least 1 hour in the refrigerator.

2. Combine flour, paprika, garlic powder, onion powder, salt, and pepper in a wide shallow bowl.

3. Heat 2 inches of vegetable oil in a deep skillet to 350°F.

4. Remove chicken from buttermilk letting excess drip off. Dredge in seasoned flour pressing firmly to adhere.

5. Fry chicken 5 to 7 minutes per side until deeply golden and internal temperature reaches 165°F.

6. Drain on paper towels and rest 3 minutes.

7. Whisk mayonnaise, minced garlic, lemon juice, salt, and pepper until smooth for the aioli.

8. Spread aioli generously on both cut faces of each brioche bun.

9. Layer romaine lettuce and tomato on the bottom bun.

10. Place hot crispy chicken on top and close with the top bun.

11. Serve immediately.

Notes

Never skip the buttermilk marinade. A minimum of 1 hour is essential for tender juicy chicken.

Press flour coating firmly onto the chicken for the crunchiest crust.

Maintain oil at a steady 350°F throughout frying. Use a thermometer.

Do not overcrowd the skillet. Fry in batches if needed.

Reheat leftover chicken in the oven at 375°F or air fryer at 350°F. Never microwave.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course, Dinner
Method: Frying
Cuisine: American, Southern

Nutrition

Serving Size: 1 sandwich
Calories: 650
Sugar: 2g
Sodium: 1200mg
Fat: 35g
Saturated Fat: 8g
Unsaturated Fat: 20g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 30g
Cholesterol: 90mg

Keywords: cajun crispy chicken sandwich, fried chicken sandwich, garlic aioli chicken sandwich, crispy chicken sandwich recipe