Description
A quick and juicy fried chicken sandwich with Cajun spice and creamy garlic aioli, perfect for busy weeknights.
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
- In a bowl, combine buttermilk and Cajun seasoning. Add chicken breasts, cover, and marinate in the refrigerator for at least 1 hour.
- In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
- Heat vegetable oil in a deep skillet over medium-high heat (about 350°F).
- Remove chicken from buttermilk, allowing excess to drip off, then dredge in the flour mixture, ensuring an even coating.
- Carefully place chicken in the hot oil and fry for 5-7 minutes on each side, or until golden brown and cooked through (internal temperature should reach 165°F).
- While chicken is frying, prepare the garlic aioli by mixing mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl.
- Once chicken is cooked, drain on paper towels and let rest for a few minutes.
- To assemble, spread garlic aioli on the bottom half of each brioche bun, add lettuce, a slice of tomato, and the crispy chicken. Top with the other half of the bun and serve immediately.
Notes
Marinating helps keep the meat moist. Letting oil reach temp gives an even crust. Resting the chicken keeps juices inside.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 1g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg