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
Scale
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.
