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Cajun Crispy Chicken Sandwich with Garlic Aioli

Cajun crispy chicken sandwich with garlic aioli on a toasted brioche bun with lettuce, tomato, and dill pickles
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A bold, juicy Cajun Crispy Chicken Sandwich with panko-breaded chicken breast, homemade garlic aioli, and toasted brioche bun. Spicy, crunchy, and better than takeout.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1.5 lbs total), pounded to 1/2-inch thickness
  • 1 cup all-purpose flour
  • 3 large eggs, beaten
  • 2 cups panko breadcrumbs
  • 2 tablespoons Cajun seasoning, divided
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable or canola oil, for frying (enough to fill skillet 1/2 inch deep)
  • 1 cup full-fat mayonnaise
  • 3 cloves fresh garlic, minced
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 4 brioche buns, split
  • 1 cup shredded lettuce
  • 1 large tomato, sliced
  • Dill pickle chips

Instructions

  1. Place chicken breasts between two sheets of plastic wrap and pound with a meat mallet or heavy pan to an even 1/2-inch thickness. This ensures even cooking throughout.
  2. Set up three shallow dishes. First: whisk together flour, 1 tablespoon Cajun seasoning, salt, and pepper. Second: beaten eggs. Third: panko breadcrumbs combined with remaining 1 tablespoon Cajun seasoning.
  3. Combine mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl. Stir until fully smooth. Cover and refrigerate until ready to use.
  4. Dredge each chicken breast in the seasoned flour, shaking off the excess. Dip into the beaten eggs and let excess drip off. Press firmly into the panko on all sides, applying firm hand pressure to ensure the coating adheres well.
  5. Pour about 1/2 inch of oil into a large skillet or Dutch oven. Heat over medium-high until it reaches 350 degrees F (175 degrees C). Test with a pinch of panko – it should sizzle immediately and float to the surface.
  6. Carefully lower breaded chicken into the hot oil. Fry in batches if needed – do not crowd the pan. Cook 4 to 6 minutes per side until the crust is deep golden brown and the internal temperature reaches 165 degrees F (74 degrees C).
  7. Transfer cooked chicken to a wire rack set over a baking sheet. Rest for 3 to 4 minutes. Do not use paper towels as steam will soften the crust.
  8. Lightly toast the brioche buns in the same skillet or a toaster until golden.
  9. Spread garlic aioli generously on both buns. Layer with shredded lettuce, tomato, the crispy Cajun chicken, and dill pickle chips. Serve immediately.

Notes

  • Pounding the chicken to an even 1/2-inch thickness is essential for the outside crust and inside to finish cooking at the same time.
  • Keep oil temperature at 350 degrees F throughout frying. Too low means greasy chicken; too high means a burnt crust before the inside is done.
  • The garlic aioli can be made up to 3 days ahead and stored covered in the refrigerator.
  • Store cooked chicken and aioli separately in airtight containers for up to 2 days. Assemble just before eating.
  • Reheat chicken in an air fryer at 375 degrees F for 5 to 7 minutes, or in a 400 degree F oven on a wire rack for 10 to 12 minutes. Avoid the microwave.
  • To bake instead of fry: place breaded chicken on a wire rack over a baking sheet, spray with cooking oil, and bake at 425 degrees F for 20 to 25 minutes.

Nutrition

Find it online: https://www.benefitiany.com/cajun-crispy-chicken-sandwich/