Vietnamese Cajun Fried Chicken Sandwich | McCormick For Chefs®

Step 1

Mix all ingredients until well blended. Hold refrigerated at least 1 hour or until service, tossing occasionally to mix.

Step 2

Mix all ingredients to combine. Hold refrigerated for Service.

Step 3

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.

Step 4

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.