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Cajun Crispy Chicken Sandwich Garlic Aioli

Cajun Crispy Chicken Sandwich Garlic Aioli

A deeply spiced, craggy-crusted fried chicken thigh on a toasted brioche bun with homemade garlic aioli, shredded lettuce, sliced tomato, and pickles. Cajun seasoning goes into both the buttermilk marinade and the flour coating for bold heat all the way through.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch
Cuisine: American, Cajun
Calories: 685
Ingredients Equipment Method Notes

Ingredients
  

  • 4 whole boneless skinless chicken thighs, trimmed
  • 1 cup buttermilk
  • 1 whole egg
  • 2 tsp Cajun seasoning, divided
  • 1 tsp hot sauce
  • 1 1/2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 1 tsp onion powder
  • 1/2 tsp cayenne pepper adjust to taste
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 to 3 cups neutral oil for frying
  • 4 whole brioche buns, split and toasted
  • 1 cup shredded iceberg lettuce
  • 1 whole tomato, sliced
  • 1/2 cup bread and butter pickles
  • 1/2 cup mayonnaise for aioli
  • 2 cloves garlic, finely minced or grated for aioli
  • 1 tbsp fresh lemon juice for aioli
  • 1/2 tsp Dijon mustard for aioli
  • 1 to taste salt and pepper for aioli

Equipment

  • Heavy Pot or Deep Skillet
  • Kitchen Thermometer
  • Wire rack
  • Wide Shallow Bowl
  • Tongs

Method
 

  1. Marinate the chicken: whisk buttermilk, egg, 1 tsp Cajun seasoning, and hot sauce. Add chicken, cover, and refrigerate 30 minutes to 8 hours.
  2. Make the aioli: stir together mayonnaise, grated garlic, lemon juice, and Dijon. Season with salt and pepper. Refrigerate until needed.
  3. Mix the coating: combine flour, cornstarch, remaining Cajun seasoning, garlic powder, smoked paprika, onion powder, cayenne, black pepper, and salt in a wide bowl.
  4. Coat the chicken: remove chicken from marinade, let excess drip off, press firmly into flour mixture on all sides to build a craggy crust. Rest on a wire rack for 5 minutes.
  5. Fry the chicken: heat oil to 350 degrees F. Fry two pieces at a time for 5 to 6 minutes per side until golden and internal temperature reaches 165 degrees F. Drain on a wire rack.
  6. Toast the buns cut-side down in a dry skillet for 1 to 2 minutes until golden.
  7. Assemble: spread garlic aioli on both bun halves. Layer lettuce, fried chicken, tomato, and pickles. Top and serve immediately.

Notes

  • Let coated chicken rest on a rack for 5 minutes before frying to help the crust set.
  • Maintain oil at 350 degrees F for the crispiest result.
  • Fry only two pieces at a time to keep the oil temperature stable.
  • Reheat leftovers in an oven or air fryer at 375 degrees F for 8 to 10 minutes.
  • The garlic aioli keeps refrigerated for up to 5 days and works as a dipping sauce too.