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Close up of the craggy, golden-brown breading on a Cajun Crispy Chicken Sandwich.

Cajun Crispy Chicken Sandwich with Creamy Garlic Aioli

This Cajun Crispy Chicken Sandwich features a craggy, golden-brown crust with smoky spices, served on a buttery brioche bun with velvet-smooth garlic aioli and zesty crinkle-cut pickles for the ultimate crunch.
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Prep Time 40 minutes
Cook Time 20 minutes
Total Time 1 hour
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, Southern
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 large Chicken Breasts Sliced into cutlets (approx. 454g)
  • 1.5 cups Buttermilk 355ml
  • 1 tbsp Hot Sauce 15ml
  • 2 cups All-Purpose Flour 250g
  • 0.5 cup Cornstarch 60g
  • 3 tbsp Cajun Seasoning Divided use
  • 0.5 cup Mayonnaise 120ml
  • 2 cloves Garlic Grated into paste
  • 1 tsp Lemon Juice 5ml
  • 4 Brioche Buns Lightly toasted
  • 12 slices Crinkle-cut Pickles Bright green

Equipment

  • 1 Dutch Oven or Deep Skillet For frying
  • 1 Instant-Read Thermometer To check oil and meat temp
  • 1 Wire Cooling Rack To keep chicken crispy

Method
 

Preparation
  1. Whisk buttermilk, hot sauce, and 1 tbsp Cajun spice. Submerge chicken and refrigerate for 30-60 minutes.
  2. Mix flour, cornstarch, and remaining Cajun spice. Drizzle 2 tbsp of marinade into flour to create clumps. Press chicken into flour until heavily coated.
Cooking
  1. Heat oil to 350°F (175°C). Fry chicken for 4-5 minutes per side until deep golden brown and 165°F (74°C) internally.
  2. Butter and toast brioche buns until golden-brown.
Assembly
  1. Spread garlic aioli on the chicken, place on bottom bun, top with three pickles and the top bun.

Notes

Use a wire rack to rest the chicken to maintain the craggy crust.
Always toast your buns to prevent sogginess from the aioli.