Description
A delightful Cajun Crispy Chicken Sandwich topped with a creamy garlic aioli, crisp romaine lettuce, and ripe tomatoes.
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 the buttermilk and Cajun seasoning. Add the chicken breasts, cover, and marinate in the refrigerator for at least one hour or overnight for best results.
- In a separate bowl, whisk together the flour, paprika, garlic powder, onion powder, salt, and black pepper until well combined.
- Heat vegetable oil in a deep skillet over medium-high heat to about 350°F.
- Remove the chicken from the buttermilk and dredge each breast in the flour mixture, ensuring an even coating.
- Carefully place the coated chicken in the hot oil. Fry each piece for about 5-7 minutes on each side until golden brown and cooked through to an internal temperature of 165°F.
- Prepare the garlic aioli by mixing together mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl until smooth.
- Once cooked, transfer the chicken to a plate lined with paper towels to drain excess oil. Let rest for a couple of minutes.
- To assemble, spread garlic aioli on the bottom half of each brioche bun. Place a leaf of romaine and a slice of tomato on top, followed by the crispy chicken. Cap with the other half of the bun and serve immediately.
Notes
Consider using organic ingredients and allowing the aioli to sit for 24 hours for better flavor fusion.
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 4g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 85mg