Dinner

Chicken Sandwich with Garlic Aioli: Irresistibly Juicy! Recipe

ByRafael Mansero February 3, 2026February 3, 2026

Introduction

This chicken sandwich with garlic aioli is irresistibly juicy and packed with flavor. Crispy, tender chicken breast is perfectly seasoned and paired with a creamy, zesty garlic sauce for a satisfying meal. It’s an easy yet impressive sandwich to enjoy any day of the week.

A close-up image of a fried chicken sandwich on a glossy, golden-brown bun with a soft, slightly cracked top layer. The sandwich has five visible layers: starting from the bottom, there is a toasted bottom bun with a light brown hue, a layer of fresh, curly green lettuce, a thick piece of crispy fried chicken with a crunchy, golden crust and some darker browned spots, a generous layer of white creamy sauce sprinkled with chopped green herbs, and finally the top toasted bun with a slightly soft texture. The sandwich rests on a white plate set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 boneless, skinless chicken breasts
1 cup buttermilk
1 tablespoon Cajun seasoning
1 cup all-purpose flour
1 teaspoon paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil for frying
1/2 cup mayonnaise
2 cloves garlic, minced
1 tablespoon lemon juice
1/2 teaspoon salt
1/4 teaspoon black pepper
4 brioche buns
Leafy romaine lettuce
Sliced tomatoes

Instructions

Step 1: In a bowl, combine buttermilk and Cajun seasoning. Add chicken breasts, cover, and marinate in the refrigerator for at least 1 hour.
Step 2: In a separate bowl, mix flour, paprika, garlic powder, onion powder, salt, and pepper.
Step 3: Heat vegetable oil in a deep skillet over medium-high heat to about 350°F (175°C).
Step 4: Remove chicken from buttermilk, letting excess drip off. Dredge chicken in the flour mixture, coating evenly.
Step 5: Carefully place chicken in hot oil. Fry for 5-7 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
Step 6: While chicken fries, prepare the garlic aioli by mixing mayonnaise, minced garlic, lemon juice, salt, and pepper in a small bowl.
Step 7: Drain cooked chicken on paper towels and let rest for a few minutes.
Step 8: To assemble, spread garlic aioli on bottom halves of brioche buns. Layer with lettuce, tomato slices, and crispy chicken. Top with bun halves and serve immediately.

Tips & Variations

For extra crispiness, double-dip the chicken by dipping it again in buttermilk and the flour mixture before frying.
Substitute romaine with arugula or baby spinach for a different leafy green flavor.
Add pickles or sliced red onion for more tanginess and crunch.
Use smoked paprika instead of regular paprika for a subtle smoky note in the coating.

Storage

Store leftover cooked chicken and aioli separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a 350°F oven until warmed through to maintain crispiness. Assemble sandwiches fresh to prevent the buns from becoming soggy.

How to Serve

A close-up view of a sandwich with four main layers. The bottom layer is a soft, light brown sandwich bun with a slight shine. On top of it is a layer of fresh green leafy lettuce with visible veins. Above the lettuce sits a thick piece of crispy fried chicken, golden brown with a crunchy texture and some dark specks. On top of the chicken, there is a layer of creamy white sauce with green herbs sprinkled on it. The sandwich is topped with the top half of the same soft, golden sandwich bun. The sandwich is placed on a simple white plate against a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They tend to be juicier and more flavorful but may require slightly less frying time to cook through.

Is there a substitute for buttermilk in the marinade?

If you don’t have buttermilk, you can mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using as a marinade.