Description
A deliciously crispy chicken sandwich marinated in a zesty Cajun blend, topped with creamy garlic aioli and fresh vegetables.
Ingredients
Scale
- 2 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
- 4 brioche buns
- Leafy romaine lettuce
- Sliced tomatoes
Instructions
- Combine the buttermilk and Cajun seasoning in a spacious bowl, whisk until blended, then add the chicken breasts. Let marinate in the refrigerator for at least 1 hour.
- Mix the flour, paprika, garlic powder, onion powder, salt, and pepper in a separate bowl for the coating.
- Heat vegetable oil in a deep skillet over medium-high heat to around 350°F.
- Remove the marinated chicken, allowing excess buttermilk to drip off. Dredge each piece in the flour mixture until well coated.
- Fry the chicken in hot oil for 5-7 minutes on each side, or until golden brown and cooked through. The internal temperature should reach 165°F.
- Whip up your garlic aioli by mixing mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl until smooth.
- Drain the chicken on paper towels and let it rest for a couple of minutes.
- Assemble the sandwich by spreading garlic aioli on the bottom half of each brioche bun. Add lettuce, tomato, and the crispy chicken before topping with the bun and serving.
Notes
Marinate the chicken a day in advance for deeper flavor. You can also try air frying or baking for healthier options.
Nutrition
- Serving Size: 1 sandwich
- Calories: 620
- Sugar: 3g
- Sodium: 800mg
- Fat: 32g
- Saturated Fat: 7g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 100mg