If you’ve ever dreamed of the perfect chicken sandwich, this is it. From the crispy crust starring Flavor Inspirations Vietnamese x Cajun Style Seasoning, to the quick pickles and cool, creamy aioli, this sandwich delivers a unique combination of Cajun-inspired heat and signature Vietnamese savoriness and lemongrass to make every bite irresistibly delicious.
This recipe is featured as a part of the Flavor Forecast 23rd Edition McCormick Flavor of the Year, Vietnamese x Cajun. Explore more Flavor Forecast recipes HERE.
Ingredients
- Quick Pickles
- 1 cup english cucumber into rounds, sliced
- 1 cup carrots, cut into matchsticks, peeled
- 2 tablespoons lime juice
- 1 tablespoon Premium Fish Sauce
- Cajun Aioli
- 13/4 cup mayonnaise
- 1 tablespoon capers and, drained, rinsed
- 1 tablespoon brine from quick pickles
- 1 1/2 teaspoons Vietnamese Cajun Style Seasoning
- Fried Chicken Sandwich
- 1 buttermilk
- 1 teaspoon Vietnamese Cajun Style Seasoning
- 6 each boneless skinless chicken thighs (about 1 1/), trimmed, 2 lb
- 2 1/2 cups flour
- 2 teaspoons baking soda
- 4 teaspoons Vietnamese Cajun Style Seasoning
- 1/3 buttermilk
- 3 tablespoons butter, melted
- 1 tablespoon Vietnamese Cajun Style Seasoning
- 6 soft white sandwich rolls split
Nutrition Information
(per serving)
If you’ve ever dreamed of the perfect chicken sandwich, this is it. From the crispy crust starring Flavor Inspirations Vietnamese x Cajun Style Seasoning, to the quick pickles and cool, creamy aioli, this sandwich delivers a unique combination of Cajun-inspired heat and signature Vietnamese savoriness and lemongrass to make every bite irresistibly delicious.
This recipe is featured as a part of the Flavor Forecast 23rd Edition McCormick Flavor of the Year, Vietnamese x Cajun. Explore more Flavor Forecast recipes HERE.
Key products
Instructions
Quick Pickles
- Mix all ingredients until well blended. Hold refrigerated at least 1 hour or until service, tossing occasionally to mix.
Cajun Aioli
- Mix all ingredients to combine. Hold refrigerated for Service.
Prep
- In a bowl, whisk first amount of buttermilk and first amount of Seasoning to blend. Add chicken and toss until well coated. Cover and refrigerate at least 1 hour or overnight.
- In a bowl, whisk together flour, baking powder, and second amount of Seasoning. Stir in second amount of buttermilk. Blend flour mixture with clean hands until mixture resembles wet sand.
- Remove chicken from buttermilk mixture. Dredge each piece of chicken in flour mixture, squeezing the flour mixture onto the chicken to create a thick coating on both sides. Place on a clean rack and let stand for 5 minutes to allow the flour to hydrate. Hold refrigerated for service.
Service
- Set fryer to 375°F. For each serving, fry one portion of chicken until golden brown and internal temp reaches 165°F. Allow to drain.
- In a bowl, mix butter and third amount of Seasoning. Brush hot fried chicken evenly with butter mixture. Spread Aioli on cut sides of rolls. Serve chicken on rolls topped with Quick Pickles.
