Vietnamese Cajun Fried Chicken Sandwich

INSTRUCTIONS

• 1 For the Quick Pickles, mix all ingredients in medium bowl until well blended. Cover and refrigerate at least 1 hour or until ready to serve, tossing occasionally to mix.
• 2 For the Chicken Sandwich, whisk 1 cup of the buttermilk and 1 teaspoon of the Seasoning in large bowl. Add chicken, turning to coat. Cover and refrigerate 1 hour or longer for more flavor.
• 3 Meanwhile, for the Aioli, mix all ingredients in a small bowl. Cover; set aside until ready to serve.
• 4 To finish coating chicken, mix flour, baking powder, and 4 teaspoons of the remaining Seasoning in large bowl. Stir in remaining 1/3 cup buttermilk using a fork. With clean hands, rub flour mixture between palms until mixture is well blended and resembles wet sand. Transfer to shallow baking dish.
• 5 Remove chicken from buttermilk mixture. Place chicken in flour mixture, one piece at a time, pressing to coat completely on both sides. Discard any remaining marinade and flour mixtures.
• 6 Heat oil to 375°F in 12-inch, deep skillet. Fry chicken, two pieces at a time, about 3 to 4 minutes per side or until golden brown and cooked through. Drain on paper towel-lined plate; keep warm.
• 7 Mix butter and remaining 1 tablespoon Seasoning in small bowl. Brush hot fried chicken evenly with butter mixture. Spread Aioli on cut sides of rolls. Serve chicken on rolls topped with Quick Pickles.