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Cajun Crispy Chicken Sandwich Recipe

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4 from 39 reviews

This Cajun Crispy Chicken Sandwich features juicy, seasoned chicken breasts marinated in spiced buttermilk, coated in crunchy panko, and fried to golden perfection. Served on toasted brioche buns with spicy mayo, fresh lettuce, tomato, and pickles, it’s a flavorful, satisfying meal.

Ingredients

Units Scale

Chicken and Marinade

  • 4 boneless, skinless chicken breasts (about 1.5 pounds / 680g)
  • 2 tablespoons Cajun seasoning (store-bought or homemade with paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper)
  • 1 cup buttermilk (240ml) or 1 cup milk mixed with 1 tablespoon lemon juice, let sit 5 minutes

Breading

  • 1 cup all-purpose flour (120g)
  • 2 large eggs
  • 1.5 cups panko breadcrumbs (150g)

Frying

  • Vegetable oil for frying (about 2-3 cups)

Assembly

  • 4 brioche buns
  • 1/2 cup mayonnaise (120ml) mixed with a little hot sauce
  • 4 leaves lettuce (iceberg or romaine)
  • 1 large tomato, sliced
  • Pickles, sliced

Instructions

  1. Prepare chicken: Trim chicken breasts and slice each in half horizontally if thick for even cooking.
  2. Marinate chicken: In a large bowl, whisk together buttermilk and 1 tablespoon Cajun seasoning. Add chicken, coat, cover, and marinate in fridge for at least 30 minutes or up to 4 hours.
  3. Set up breading stations: whisk eggs in one bowl; combine flour with remaining 1 tablespoon Cajun seasoning in another; pour panko breadcrumbs in a third bowl.
  4. Bread chicken: Remove chicken from buttermilk, letting excess drip off. Dredge in seasoned flour, dip into eggs, then coat thoroughly with panko breadcrumbs, pressing firmly. Place breaded chicken on a plate.
  5. Fry chicken: Heat vegetable oil in a skillet to ½ inch depth over medium-high heat until 350°F (175°C). Fry chicken in batches for 4-5 minutes per side until golden and cooked through (internal temp 165°F / 74°C). Drain on wire rack.
  6. Prepare buns and condiments: Toast brioche buns in a dry skillet or under broiler until golden. Mix mayo with hot sauce. Slice tomatoes and prepare lettuce and pickles.
  7. Assemble sandwiches: Spread spicy mayo on both bun halves. Layer lettuce, tomato slices, fried chicken, and pickles. Top with bun crown and serve immediately.

Notes

  • Marinate chicken for at least 30 minutes for best flavor; up to 4 hours is ideal.
  • Use a wire rack to drain fried chicken for crispiness.
  • Slice thick chicken breasts in half horizontally to ensure even cooking.

Find it online: https://yumfoodusa.com/cajun-crispy-chicken-sandwich-recipe/