Description
This Dijon Mayo Brined Crispy Chicken Sandwich features tender chicken breasts brined in a flavorful Dijon mayo mixture, then fried to golden perfection. The sandwich is assembled with fresh lettuce, juicy tomato slices, dill pickles, and extra Dijon mayo for a delicious, crunchy, and tangy bite perfect for a hearty 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
- Prepare the Brine: In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, minced garlic, smoked paprika, salt, and black pepper until fully combined to create the flavorful brine.
- Brine the Chicken: Flatten the chicken breasts to an even thickness for uniform cooking. Coat each piece thoroughly with the Dijon mayo brine, then cover and refrigerate for at least 1 hour; for best results, brine for 3 to 4 hours to deepen the flavor and tenderness.
- Heat the Oil: Preheat vegetable oil in a deep skillet or fryer to 350°F (175°C), ensuring the oil is hot enough for frying but not smoking.
- Prepare the Flour Mixture: In a shallow dish, combine all-purpose flour with garlic powder, onion powder, smoked paprika, cayenne pepper (if using), salt, and pepper; mix these dry spices thoroughly for an even coating.
- Coat the Chicken: Dip each brined chicken breast into the buttermilk, allowing any excess to drip off, then dredge thoroughly in the seasoned flour mixture, pressing to adhere well for a crispy crust.
- Fry the Chicken: Carefully place the coated chicken breasts into the hot oil and fry for 5 to 7 minutes on each side until the coating is golden brown and the internal temperature reaches 165°F (74°C), indicating the chicken is fully cooked.
- Drain the Chicken: Remove the fried chicken from the oil and place on paper towels to drain excess oil and maintain crispiness.
- Assemble the Sandwiches: Spread additional Dijon mayo sauce over the toasted sandwich buns. Layer leaf lettuce leaves, a crispy chicken breast, tomato slices, and dill pickle slices on the bottom bun.
- Serve: Top the sandwich with the remaining bun halves and serve immediately for the best texture and flavor.
Notes
- For extra heat, increase the cayenne pepper in the flour mixture or add hot sauce to the brine.
- Make sure the oil temperature stays consistent to avoid greasy or undercooked chicken.
- Flattening the chicken breasts ensures even cooking and prevents dryness.
- Can be served with a side of fries or a simple salad for a complete meal.
- Leftover sandwiches can be refrigerated and reheated in an oven or air fryer to retain crispiness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
