Vietnamese Cajun Fried Chicken Sandwich

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 an...

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 and shop for Vietnamese x Cajun Style Seasoning HERE.

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15m
PREP TIME
25m
COOK TIME
16
INGREDIENTS

Servings: 6

Ingredients

  • Quick Pickles
  • 1/2 medium English cucmber, sliced into rounds
  • 1 cup thinly sliced carrot, (peeled)
  • 2 tablespoons fresh lime juice
  • 1 tablespoon Thai Kitchen® Gluten Free Premium Fish Sauce
  • Fried Chicken Sandwich
  • 1 1/2 cups buttermilk, divided
  • 1 tablespoon plus 5 teaspoons vietnamese x cajun seasoning, divided
  • 6 boneless skinless chicken thighs, trimmed of excess fat (about 1 1/2 pounds)
  • 2 1/2 cups flour
  • 2 teaspoons baking powder
  • 2 cups vegetable oil, for frying
  • 3 tablespoons butter, melted
  • 6 soft white sandwich rolls
  • Cajun Aioli
  • 3/4 cup mayonnaise
  • 1 tablespoon capers, drained and rinsed
  • 1 tablespoon brine from Quick Pickles
  • 1 1/2 teaspoons vietnamese x cajun seasoning

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.

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NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon.

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