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Description
This recipe makes a crispy chicken sandwich with Cajun seasoning and a creamy garlic aioli. It is a flavorful and satisfying meal.
Ingredients
Scale
- 4 boneless, skinless chicken thighs
- 1 cup buttermilk
- 2 cups all-purpose flour
- 2 tablespoons Cajun seasoning
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- Vegetable oil for frying
- 4 brioche buns
- Lettuce leaves
- Tomato slices
- Pickle slices
- 0.5 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- 0.5 teaspoon Dijon mustard
Instructions
- Pat chicken thighs dry. Place chicken in a bowl with buttermilk. Cover and refrigerate for at least 30 minutes.
- In a shallow dish, combine flour, Cajun seasoning, salt, and pepper.
- Remove chicken from buttermilk, letting excess drip off. Dredge each chicken thigh in the flour mixture, pressing to coat well.
- Heat 2 inches of vegetable oil in a large skillet to 350°F (175°C).
- Carefully place chicken thighs in the hot oil. Fry for 6-8 minutes per side, until golden brown and cooked through. Internal temperature should reach 165°F (74°C).
- Remove chicken from oil and place on a wire rack to drain.
- For the garlic aioli, combine mayonnaise, minced garlic, lemon juice, and Dijon mustard in a small bowl. Stir until smooth.
- Toast brioche buns. Spread garlic aioli on both halves of each bun.
- Assemble sandwiches with lettuce, tomato, pickle slices, and crispy chicken.
Notes
- For extra spice, add a pinch of cayenne pepper to the flour mixture.
- You can prepare the garlic aioli ahead of time and store it in the refrigerator.
- Ensure the oil temperature is consistent for evenly cooked chicken.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dinner
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 750
- Sugar: 8g
- Sodium: 1200mg
- Fat: 45g
- Saturated Fat: 10g
- Unsaturated Fat: 25g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg