If you are craving a sandwich that combines bold flavors with irresistibly crispy chicken, then this Dijon Mayo Brined Crispy Chicken Sandwich Recipe is definitely for you. The magic lies in the brine, where the creamy mayo and tangy Dijon mustard work together to tenderize and infuse the chicken with a flavor that dances on your palate. Each bite offers a perfect harmony of crispy, juicy, and zesty elements, making this sandwich a standout that will quickly become a favorite for lunch, dinner, or anytime comfort food calls.
Ingredients You’ll Need
Gathering your ingredients is simple, yet each one plays an essential role in crafting the perfect sandwich. From the tangy Dijon and creamy mayo that create the flavorful brine, to the crispy seasoned flour coat, every component adds depth, texture, and a burst of inviting colors to this dish.
- Mayonnaise (1/2 cup): Provides a creamy base for the brine that keeps chicken moist and tender.
- Dijon mustard (2 tbsp): Offers a sharp, tangy kick that brightens the brine and sauce.
- Lemon juice (1 tbsp): Adds a fresh citrus note that balances richness and tenderizes the chicken.
- Garlic, minced (2 cloves): Delivers aromatic depth and warmth.
- Smoked paprika (1 tsp): Infuses a subtle smokiness to enhance the flavor profile.
- Salt (1 tsp): Essential to season the brine and bring out all other flavors.
- Black pepper (1/2 tsp): Adds a gentle peppery heat to the brine.
- Boneless, skinless chicken breasts (2 large): The star protein, perfect for crisp frying.
- Buttermilk (1 cup): Helps the seasoned flour adhere and adds slight tanginess.
- All-purpose flour (1 1/2 cups): Forms the crispy crust when seasoned properly and fried.
- Garlic powder (1 tsp): Adds subtle flavor inside the flour coating.
- Onion powder (1 tsp): Contributes savory richness in the batter.
- Cayenne pepper (1/2 tsp, optional): Brings a touch of heat for those who love a little spice.
- Vegetable oil: Needed for frying to get that perfect golden crust.
- Sandwich buns (4, toasted): Soft yet sturdy carriers to hold all the goodness.
- Leaf lettuce, tomato slices, dill pickle slices: Essential fresh toppings adding crunch, juiciness, and zest.
- Additional Dijon mayo sauce: Extra sauce made by mixing mayonnaise and Dijon mustard for layering on the buns.
How to Make Dijon Mayo Brined Crispy Chicken Sandwich Recipe
Step 1: Prepare the Dijon Mayo Brine
Begin by whisking together mayonnaise, Dijon mustard, lemon juice, minced garlic, smoked paprika, salt, and black pepper in a bowl. This creamy, tangy brine is the secret to tender, flavorful chicken, so make sure it’s well combined. The Dijon not only brings punch but also helps the brine cling beautifully to the chicken.
Step 2: Brine the Chicken
Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin for uniform cooking. Then, thoroughly coat them in the Dijon mayo brine. Place the coated chicken in the refrigerator and let it soak at least 1 hour, though 3–4 hours is ideal for maximum flavor absorption and juiciness. This step is key for the tender texture you’ll love.
Step 3: Prepare for Frying
Heat vegetable oil in a deep skillet or fryer to around 350°F (175°C). Meanwhile, combine the all-purpose flour with garlic powder, onion powder, smoked paprika, cayenne pepper if using, plus salt and pepper in a shallow dish. This seasoned flour mix creates the signature crispy, flavorful bark on your chicken.
Step 4: Coat the Chicken
Remove the chicken from the brine and dip each piece into the buttermilk to help the coating stick. Dredge each piece thoroughly in the seasoned flour, pressing gently to ensure an even, thick crust. This coating is what promises the crunch and a burst of spices in every bite.
Step 5: Fry to Golden Perfection
Carefully place the coated chicken breasts into the hot oil. Fry for 5 to 7 minutes on each side or until they reach an internal temperature of 165°F (74°C) and turn a gorgeous golden brown. Once done, transfer to paper towels to drain excess oil and keep the crust crispy.
Step 6: Assemble the Sandwich
To build your delicious sandwich, spread the additional Dijon mayo sauce on the toasted buns. Layer each with crisp leaf lettuce, the freshly fried crispy chicken, juicy tomato slices, and tangy dill pickle slices. Top with the second bun half, press gently, and get ready to enjoy one of the best homemade chicken sandwiches you’ll ever taste.
How to Serve Dijon Mayo Brined Crispy Chicken Sandwich Recipe
Garnishes
Simple garnishes like extra dill pickle slices or a sprinkle of freshly cracked black pepper on the tomato elevate flavors. You can also add thin red onion slices or a few fresh basil leaves for an herbal twist that complements the zesty dijon mayo perfectly.
Side Dishes
This sandwich pairs beautifully with classic sides. Think crispy French fries, a bright coleslaw for crunch and creaminess, or even a fresh cucumber salad to lighten things up. For a more indulgent meal, creamy mac and cheese or loaded potato wedges make a fantastic accompaniment.
Creative Ways to Present
Try mini slider versions for parties or game day, serving multiple small sandwiches with toothpicks for easy handling. You can also serve the chicken open-faced on artisan bread with microgreens and a drizzle of honey mustard glaze to turn it into a gourmet treat. The Dijon Mayo Brined Crispy Chicken Sandwich Recipe is incredibly versatile and welcoming to your personal creativity.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, wrap the sandwiches tightly in foil or airtight containers and refrigerate. They will keep well for up to 2 days without losing too much crispiness—though the chicken is always best freshly fried.
Freezing
For longer storage, freeze cooked chicken breasts individually wrapped in plastic wrap and foil, then place in a freezer-safe bag. Freeze up to 1 month. Avoid freezing the assembled sandwich to maintain texture and flavor integrity.
Reheating
To reheat the crispy chicken, avoid the microwave if you want to keep it crunchy. Instead, warm it up in a 375°F oven on a wire rack set over a baking sheet for about 10 minutes. Toast the buns separately and reassemble fresh with new lettuce and tomato for an almost-as-good-as-new experience.
FAQs
Can I use other cuts of chicken for this sandwich?
Yes! While this recipe calls for boneless, skinless chicken breasts, you can use thighs for juicier results. Just adjust frying time accordingly to ensure they cook through without drying out.
Is buttermilk necessary for the coating?
Buttermilk helps the flour coating stick and adds a slight tang, but if you don’t have it, milk mixed with a teaspoon of lemon juice or vinegar can be a suitable substitute.
How spicy is this sandwich?
The level of heat is mild to moderate due to the smoked paprika and optional cayenne pepper. You can easily omit the cayenne if you prefer a gentler flavor.
Can I bake the chicken instead of frying?
Absolutely! Baking at 425°F for 20-25 minutes, flipping halfway, can produce a crispy result if you drizzle or spray the chicken lightly with oil, though the traditional fried texture adds an unbeatable crunch.
What makes the Dijon mayo brine special?
The Dijon mayo brine is unique because it tenderizes while imparting a creamy and tangy flavor deep into the chicken. This step elevates the sandwich beyond ordinary fried chicken sandwiches, ensuring juicy bite after bite.
Final Thoughts
This Dijon Mayo Brined Crispy Chicken Sandwich Recipe is an absolute keeper that brings together bold flavor, satisfying crunch, and fresh textures. Once you try it, you will find yourself craving that perfect balance of juicy chicken and tangy sauce time and time again. So don’t hesitate—grab your ingredients, start brining, and prepare to enjoy a truly unforgettable sandwich experience!
Print
Dijon Mayo Brined Crispy Chicken Sandwich Recipe
- Prep Time: 1 hour 15 minutes
- Cook Time: 15 minutes
- Total Time: 1 hour 30 minutes
- Yield: 4 servings
- Category: Sandwich
- Method: Frying
- Cuisine: American
Description
This Dijon Mayo Brined Crispy Chicken Sandwich features juicy chicken breasts brined in a flavorful Dijon mustard mayonnaise mixture, creating an exceptionally tender and tasty base. The chicken is coated with a seasoned flour mixture and deep-fried to a golden, crispy perfection. Served on toasted buns with fresh lettuce, tomato slices, dill pickle slices, and extra Dijon mayo sauce, this sandwich is a satisfying meal perfect for lunch or dinner.
Ingredients
For the Brine:
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Vegetable oil for frying
For Assembly:
- 4 sandwich buns, toasted
- Leaf lettuce
- Tomato slices
- Dill pickle slices
- Additional Dijon mayo sauce (mayonnaise mixed with Dijon mustard)
Instructions
- Make the Brine: In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, minced garlic, smoked paprika, salt, and black pepper to create the flavorful brine that will tenderize and season the chicken.
- Prepare the Chicken: Flatten the chicken breasts to an even thickness using a meat mallet or rolling pin to ensure uniform cooking. Coat each piece thoroughly with the Dijon mayo brine, then cover and refrigerate for at least 1 hour, ideally 3–4 hours, to allow the flavors to penetrate deeply.
- Heat the Oil: Preheat vegetable oil in a deep skillet or fryer to 350°F (175°C), ensuring the oil is hot enough to create a crispy crust without absorbing excess grease.
- Prepare the Flour Coating: In a shallow dish, combine all-purpose flour with garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper. Mix well to evenly distribute the spices.
- Coat the Chicken: Remove the chicken breasts from the brine and dip each into the buttermilk, then dredge thoroughly in the seasoned flour mixture, pressing the flour onto the surface to ensure a thick, crispy coating.
- Fry the Chicken: Carefully fry the coated chicken breasts in the hot oil for 5 to 7 minutes on each side, or until golden brown and fully cooked through, reaching an internal temperature of 165°F (74°C).
- Drain the Chicken: Remove the fried chicken breasts from the oil and place them on paper towels to drain excess oil, maintaining crispiness.
- Assemble the Sandwich: Spread additional Dijon mayo sauce on the toasted sandwich buns. Layer leaf lettuce, a crispy chicken breast, tomato slices, and dill pickle slices on the bottom buns. Top with the other half of the bun to complete the sandwich.
Notes
- For extra flavor, brine the chicken overnight.
- Use a thermometer to ensure the oil is at a consistent 350°F for perfect frying.
- Adjust cayenne pepper amount to control the spice level.
- May substitute sandwich buns with brioche buns for a richer taste.
- Leftover sauce can be refrigerated for up to 3 days.
