Ingredients
Scale
- 4 boneless, skinless chicken breasts (filleted horizontally)
- 1 cup all-purpose flour
- 2 tablespoons Cajun seasoning (divided)
- 1 cup buttermilk
- 3 cups vegetable oil (for frying)
- 1/2 cup mayonnaise
- 2 cloves garlic, minced
- 4 brioche buns
Instructions
- Step 1: Prepare the chicken and aioli base. Whisk 1 tablespoon of the Cajun seasoning into the buttermilk. Submerge the filleted chicken breasts in the seasoned buttermilk and refrigerate for at least 30 minutes. In a separate bowl, combine the mayonnaise, minced garlic, and a pinch of Cajun seasoning to create the aioli; set aside.
- Step 2: Prepare the dredging mixture and heat the oil. In a shallow dish, combine the flour with the remaining 1 tablespoon of Cajun seasoning. Pour the vegetable oil into a deep pot or Dutch oven and heat to 350°F (175°C).
- Step 3: Dredge and fry the chicken. Remove the chicken from the buttermilk, letting the excess drip off. Immediately press the chicken firmly into the seasoned flour mixture, ensuring it is completely coated. Carefully place the chicken pieces into the hot oil, frying in batches if necessary, for 5-7 minutes per side until the internal temperature reaches 165°F (74°C) and the coating is deep golden brown and crispy.
- Step 4: Drain the chicken and toast the buns. Remove the fried chicken from the oil and place on a wire rack lined with paper towels to drain excess oil. While the chicken rests, lightly butter the brioche buns and toast them face-down in a clean skillet until golden brown.
- Step 5: Assemble the sandwich. Spread a generous layer of the prepared Garlic Aioli on both the top and bottom toasted buns. Place a crispy Cajun chicken fillet on the bottom bun. Optionally, add dill pickle slices, and cap with the top bun to serve immediately.
Notes
- To maintain maximum crispiness, store leftover fried chicken filets separately in an airtight container for up to 3 days, but discard the prepared aioli after 2 days.
- For perfect crunch restoration, reheat cooled chicken in an air fryer at 350°F (175°C) for 5-8 minutes, or use a conventional oven on a wire rack until the interior is hot and the exterior is crispy.
- Elevate this sandwich by adding a layer of crisp, vinegary coleslaw for contrasting texture and brightness, or serve alongside hand-cut fries seasoned with extra Cajun spice.
- For the most intensely craggy, crispy coating, ensure you press the chicken very firmly into the seasoned flour mixture to create a thick, dry layer before it hits the hot oil.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American