Go Back

Cajun Crispy Chicken Sandwich

Crispy, spicy, and utterly delicious, this Cajun Crispy Chicken Sandwich is perfect for a satisfying meal that’s simple enough for any day of the week.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings: 4 servings
Course: Lunch, Main Course
Cuisine: American, Southern
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken thighs or breasts Juicy and tender, thighs are ideal for frying, but breasts work too.
  • 1 cup Buttermilk Tenderizes the chicken; yogurt or milk with vinegar can be used as a substitute.
  • 2 tablespoons Cajun seasoning Adds signature spicy and smoky flavor.
For the Coating
  • 1 cup All-purpose flour Essential for crisp coating; gluten-free flour can be used.
  • 1/4 cup Cornstarch Helps achieve an extra crunchy texture.
  • 2 large Eggs Binds the flour coating to the chicken.
  • 1 cup Vegetable oil For frying; use a neutral oil with a high smoke point.
For Assembly
  • 4 pieces Burger buns Soft and squishy; brioche buns are a tasty option.
  • 1 cup Lettuce Fresh topping.
  • 1 cup Tomatoes Sliced, balances the richness of the fried chicken.
  • 1 cup Pickles Optional, adds a tangy crunch.

Method
 

Marination
  1. In a bowl, combine buttermilk and half the Cajun seasoning. Add chicken pieces, ensuring they're fully submerged. Cover and refrigerate for at least 1 hour (or overnight for more flavor).
Coating Preparation
  1. In another bowl, mix flour, cornstarch, and the remaining Cajun seasoning. Set aside.
Frying
  1. In a deep skillet or pot, pour enough vegetable oil to submerge the chicken halfway. Heat over medium-high heat until shimmering (about 350°F/175°C).
  2. Remove chicken from the marinade, shaking off excess. Dredge each piece in the flour mixture, pressing it in to ensure a good coating. Shake off any extra flour.
  3. Carefully place coated chicken in the hot oil (work in batches if necessary). Fry for about 6-8 minutes on each side or until golden brown and crispy. Transfer to a paper towel-lined plate to drain.
Assembly
  1. Toast the burger buns lightly. Place the fried chicken on the bottom half, top with lettuce, tomato slices, and pickles if using. Add the top bun and dig in!

Notes

For an extra crunch, double-dip the chicken by dunking it back in the buttermilk and flour before frying. Store any leftover fried chicken in an airtight container in the fridge for up to 3 days. You can freeze fried chicken pieces for up to 3 months.