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
Scale
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.
