There is nothing quite like biting into a perfectly crispy chicken sandwich enriched with the tangy creaminess of Dijon mayo, and that’s exactly what this Dijon Mayo Brined Crispy Chicken Sandwich Recipe brings to your table. Each juicy piece of chicken is brined in a luscious Dijon mayo mixture that locks in moisture and flavor, then fried to golden, crunchy perfection. Paired with toasted brioche buns, crisp pickles, and shredded lettuce, this sandwich strikes an incredible balance of textures and tastes that will quickly become a favorite in your kitchen rotation. Let me take you through every delicious step of creating this mouthwatering sandwich that’s bursting with personality and made with simple ingredients.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing the perfect balance of flavors and textures in this sandwich. Each component plays a specific role, from the briny richness of the Dijon mayo to the crispy coating that makes every bite joyful.
- 4 boneless, skinless chicken thighs or breasts: Choose thighs for juiciness or breasts for a leaner option that still tastes amazing.
- 1/2 cup mayonnaise: Provides creaminess and acts as the base for the flavorful brine.
- 2 tablespoons Dijon mustard: Adds that signature tang and subtle kick essential to the dish.
- 1 tablespoon lemon juice: Brightens the brine mixture and tenderizes the chicken.
- 1 teaspoon garlic powder: Infuses a savory background note that complements the mustard perfectly.
- 1 teaspoon salt: Enhances all the flavors and helps tenderize the meat.
- 1/2 teaspoon black pepper: Adds mild heat and depth without overpowering.
- 1 1/2 cups buttermilk: Loosens the brine for dredging and adds subtle tang while tenderizing the chicken further.
- 1 1/2 cups all-purpose flour: Provides the structure for the crunchy exterior.
- 1/2 cup cornstarch: A secret weapon for extra crispiness in the coating.
- 1 teaspoon smoked paprika: Infuses a warm, smoky note that elevates each bite.
- 1/2 teaspoon cayenne pepper (optional): Adds a gentle heat if you like things spicy.
- Oil for frying: Choose a neutral oil with a high smoke point for perfect frying.
- 4 brioche buns (toasted): Soft, slightly sweet buns provide the ideal vessel to hold all the goodness.
- Sliced pickles: Bring the perfect tangy crunch that cuts through the richness.
- Shredded lettuce (optional): Adds freshness and a light crunch to finish off the sandwich.
- Extra Dijon mayo for spreading: Amplifies the flavor and moisture in every bite.
How to Make Dijon Mayo Brined Crispy Chicken Sandwich Recipe
Step 1: Prepare the Dijon Mayo Brine
Start by mixing together mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper in a bowl until fully combined. This marinade is your chicken’s flavorful bath, sealing in moisture while imparting that iconic tangy richness that defines the Dijon Mayo Brined Crispy Chicken Sandwich Recipe. Coat your chicken pieces thoroughly in this mixture, then cover and refrigerate for at least one hour or up to overnight for the best results.
Step 2: Loosen the Brine and Mix the Coating
Once your chicken has soaked up all that goodness, pour buttermilk over it to loosen the thick brine. This ensures the coating will adhere properly later. In a separate bowl, combine the flour, cornstarch, smoked paprika, and cayenne pepper if you are using it. This dry mix will deliver that irresistible crunch packed with flavor every time.
Step 3: Dredge Your Chicken
Working one piece at a time, press the chicken firmly into the flour and cornstarch mixture, making sure each piece is evenly coated. This step is crucial to achieving a crispy crust that contrasts beautifully with the moist interior.
Step 4: Fry to Golden Perfection
Heat oil in a deep skillet or fryer to 350°F. Fry the chicken in batches so the temperature remains steady, cooking each side for 5 to 7 minutes until golden brown and the internal temperature hits 165°F. This frying stage guarantees that crisp texture that keeps you coming back for more. Drain the cooked chicken on a wire rack to avoid sogginess.
Step 5: Assemble the Sandwich
Toast your brioche buns lightly, then spread a generous layer of extra Dijon mayo on both the top and bottom halves. Layer on the hot crispy chicken, followed by sliced pickles and shredded lettuce if you like a bit of green crunch. Stack it up and you’re ready to enjoy a sandwich that’s bursting with flavor from start to finish!
How to Serve Dijon Mayo Brined Crispy Chicken Sandwich Recipe
Garnishes
Simple garnishes like extra sliced pickles, fresh lettuce, or thin slices of tomato enhance the texture and add fresh contrast to the richness of the fried chicken. A sprinkle of finely chopped fresh herbs like parsley or chives can brighten the plate and impress guests with minimal effort.
Side Dishes
This sandwich pairs beautifully with classic sides such as crispy fries, sweet potato wedges, or a crunchy coleslaw to add a refreshing crunch. For a lighter option, a fresh garden salad with a vinaigrette balances out the richness of the sandwich perfectly.
Creative Ways to Present
For a fun twist, serve open-faced sandwiches on toasted buns showcasing the crispy chicken and vibrant toppings. You can also cut the sandwich into sliders for a crowd-pleasing appetizer or party snack. Layering the chicken on a bed of arugula or baby spinach gives a peppery lift that adds another dimension to this classic delight.
Make Ahead and Storage
Storing Leftovers
Keep any leftover chicken and buns separate and store them in airtight containers in the refrigerator for up to three days. This helps maintain the crispiness of the chicken and prevents the buns from getting soggy.
Freezing
You can freeze the cooked chicken pieces by wrapping them individually in plastic wrap and placing them in a freezer bag. Freeze for up to one month to enjoy later. Avoid freezing the buns or assembled sandwiches to preserve texture.
Reheating
Reheat leftover chicken in a hot oven or air fryer at 375°F for 5 to 8 minutes to bring back the crispy texture. Avoid microwaving to prevent sogginess. Toast the buns fresh before assembling for each serving.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts work just as well, offering a leaner alternative. Keep an eye on cooking times as breasts may cook slightly faster than thighs.
What if I don’t have Dijon mustard?
If Dijon is unavailable, spicy brown mustard or yellow mustard can substitute in a pinch, though the flavor profile will shift slightly. Dijon gives the sandwich its characteristic tang and smooth heat.
Can I bake the chicken instead of frying?
While frying produces the crispiest coating, baking is a healthier alternative. Coat the chicken as directed and bake at 425°F on a wire rack until crispy and cooked through, about 25 minutes.
Is buttermilk essential for the recipe?
Buttermilk tenderizes the chicken and helps the coating stick. If you don’t have any, you can make a substitute by mixing milk with a tablespoon of lemon juice or vinegar and letting it sit for 5 minutes before use.
How spicy is this sandwich?
The base recipe is mildly spiced, but adding cayenne pepper and hot sauce to the brine or mayo can turn up the heat to suit your taste buds perfectly.
Final Thoughts
This Dijon Mayo Brined Crispy Chicken Sandwich Recipe is truly a game-changer when you want something flavorful, crispy, and downright satisfying. It combines simple ingredients in a way that creates a sensational sandwich experience, perfect for family dinners or impressing friends. Give it a try, and I promise it will quickly earn a spot on your list of all-time favorite homemade sandwiches. Happy cooking and even happier eating!
Print
Dijon Mayo Brined Crispy Chicken Sandwich Recipe
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Total Time: 30 minutes (plus marinating time)
- Yield: 4 sandwiches
- Category: Main Course
- Method: Frying
- Cuisine: American
Description
This Dijon Mayo Brined Crispy Chicken Sandwich features juicy, flavorful chicken thighs or breasts marinated in a tangy Dijon mayo brine, then coated in a seasoned flour mixture and fried to golden perfection. The sandwich is assembled on toasted brioche buns with extra Dijon mayo, pickles, and optional shredded lettuce, offering a satisfying balance of crispy texture and zesty taste that’s perfect for a hearty lunch or dinner.
Ingredients
For the Brine and Marinade
- 4 boneless, skinless chicken thighs or breasts
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 1/2 cups buttermilk
For the Coating
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon smoked paprika
- 1/2 teaspoon cayenne pepper (optional)
For Frying and Assembly
- Oil for frying (vegetable or canola oil recommended)
- 4 brioche buns, toasted
- Sliced pickles
- Shredded lettuce (optional)
- Extra Dijon mayo for spreading
Instructions
- Prepare the Dijon Mayo Brine: In a medium bowl, combine mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Mix until smooth to create the flavorful brine.
- Marinate the Chicken: Coat the chicken thighs or breasts evenly with the Dijon mayo mixture. Cover the bowl and refrigerate for at least 1 hour or up to overnight to allow the chicken to absorb the flavors.
- Loosen the Brine with Buttermilk: After marinating, pour the buttermilk over the coated chicken pieces in the bowl to loosen the brine just before dredging.
- Prepare the Flour Coating: In a separate bowl, whisk together all-purpose flour, cornstarch, smoked paprika, and optional cayenne pepper to create a seasoned, crispy coating mix.
- Coat the Chicken: Dredge each piece of marinated chicken thoroughly in the flour mixture, pressing firmly to ensure a good coating that will fry crisp.
- Heat the Oil: In a deep skillet or heavy-bottomed pan, heat oil to 350°F (175°C). Use a thermometer to maintain the temperature for optimal frying.
- Fry the Chicken: Fry the chicken pieces in batches, cooking each side for 5 to 7 minutes until golden brown and the internal temperature reaches 165°F (74°C). Avoid overcrowding the pan to maintain oil temperature.
- Drain Excess Oil: Transfer fried chicken to a wire rack to drain excess oil while keeping the coating crispy.
- Assemble the Sandwiches: Spread extra Dijon mayo on the toasted brioche buns. Layer with crispy fried chicken, sliced pickles, and shredded lettuce if desired. Serve immediately while hot and crispy.
Notes
- For an extra crunchy coating, double-dip the chicken by repeating the buttermilk and flour dredging process before frying.
- Use chicken thighs for juicier, more flavorful sandwiches, or chicken breasts if you prefer a leaner option.
- Add a splash of hot sauce to the brine or mayonnaise for a spicy variation.
