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A crispy fried chicken sandwich on a brioche bun with tomato, melted cheese, and a white sauce, served on a wooden board.

Cajun Crispy Chicken Sandwich

This Cajun Crispy Chicken Sandwich features tender chicken marinated in buttermilk and hot sauce, coated in a perfectly seasoned crispy breading, air-fried to golden perfection, and topped with a zesty Cajun mayo and crisp fixings.
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Prep Time 25 minutes
Cook Time 30 minutes
Total Time 55 minutes
Servings: 4 sandwiches
Course: Main Course
Cuisine: American, Southern
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 lbs boneless, skinless chicken breasts sliced horizontally into 4 cutlets (approx 1/2-inch thick)
  • 1.5 cups buttermilk
  • 2 tbsp hot sauce e.g., Louisiana or Tabasco
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
For the Crispy Coating
  • 2 cups all-purpose flour
  • 1/4 cup cornstarch
  • 2 tbsp Cajun seasoning store-bought or homemade
  • 1 tsp smoked paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/4 tsp cayenne pepper optional, for extra heat
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 2 large eggs beaten
  • 1/4 cup water
  • cooking spray oil-based (e.g., avocado or canola)
For the Cajun Mayo
  • 1/2 cup mayonnaise
  • 1 tbsp Cajun seasoning
  • 1 tsp lemon juice fresh
  • 1/2 tsp hot sauce
  • 1/4 tsp garlic powder
For Assembly
  • 4 brioche buns split
  • 1 cup shredded lettuce
  • 1 tomato sliced
  • 4 pickle slices dill

Equipment

  • Air Fryer
  • Large mixing bowl
  • Shallow Dishes
  • Whisk
  • Tongs
  • Meat thermometer

Method
 

Marinate the Chicken
  1. Place the sliced chicken cutlets in a large mixing bowl or a resealable bag.
  2. Add buttermilk, hot sauce, salt, black pepper, and garlic powder. Mix well to ensure all chicken pieces are coated.
  3. Cover the bowl or seal the bag and refrigerate for at least 1 hour, or preferably 4-6 hours, or even overnight.
Prepare the Coating & Cajun Mayo
  1. In a shallow dish, whisk together the flour, cornstarch, Cajun seasoning, smoked paprika, onion powder, garlic powder, cayenne pepper (if using), salt, and black pepper.
  2. In another shallow dish, whisk together the beaten eggs and water to create an egg wash.
  3. For the Cajun Mayo: In a small bowl, combine mayonnaise, Cajun seasoning, fresh lemon juice, hot sauce, and garlic powder. Mix until smooth. Taste and adjust seasoning as needed. Cover and refrigerate until ready to use.
Cook the Crispy Chicken
  1. Preheat your air fryer to 375°F (190°C).
  2. Remove chicken from the marinade, allowing excess liquid to drip off. Do not rinse.
  3. Working one piece at a time, first dredge the chicken cutlet in the seasoned flour mixture, ensuring it's fully coated. Shake off any excess.
  4. Dip the chicken into the egg wash, letting excess drip off.
  5. Finally, return the chicken to the seasoned flour mixture for a second coating, pressing gently to adhere the breading. Set aside on a clean plate.
  6. Lightly spray the air fryer basket with cooking spray. Place 2 chicken cutlets in the basket, ensuring they are not overlapping. Spray the tops of the chicken cutlets generously with cooking spray.
  7. Air fry for 15-18 minutes, flipping halfway through and spraying again, until the chicken is golden brown, crispy, and cooked through to an internal temperature of 165°F (74°C).
  8. Repeat with the remaining chicken cutlets.
Assemble the Sandwiches
  1. While the last batch of chicken is cooking, lightly toast the brioche buns in a dry pan, oven, or toaster until golden.
  2. Spread a generous layer of Cajun mayo on both halves of each toasted bun.
  3. On the bottom bun, layer shredded lettuce, a slice or two of tomato, and dill pickle slices.
  4. Place a hot crispy chicken cutlet on top of the pickles.
  5. Cover with the top bun. Serve immediately.

Notes

For best flavor and tenderness, marinate the chicken for at least 4 hours, or even overnight. Do not overcrowd the air fryer basket; cook in batches for optimal crispiness. If you don't have an air fryer, you can deep-fry the chicken at 350°F (175°C) for 6-8 minutes, or until golden brown and cooked through.