Description
This Dijon Mayo Brined Crispy Chicken Sandwich offers a flavorful twist on a classic favorite. The chicken is brined in a tangy Dijon mayo mixture that ensures juicy, tender meat, then coated in seasoned flour and fried to a golden, crispy perfection. Served on toasted buns with fresh lettuce, tomato, and pickles, this sandwich delivers a perfect balance of spice, creaminess, and crunch.
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, garlic, smoked paprika, salt, and black pepper until well combined to create the flavorful brine that will tenderize and season the chicken.
- Brine the Chicken: Flatten the chicken breasts to an even thickness for uniform cooking. Coat the chicken thoroughly in the Dijon mayo brine, cover, and refrigerate for at least 1 hour, preferably 3 to 4 hours, allowing the flavors to deeply penetrate.
- Preheat the Oil: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C) to ensure proper frying temperature for a crispy exterior and fully cooked interior.
- 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 to season the dredge mixture.
- Dredge the Chicken: Dip the brined chicken breasts into buttermilk, then thoroughly coat with the seasoned flour mixture to create a crispy crust when fried.
- Fry the Chicken: Carefully place the dredged chicken into the hot oil and fry for 5 to 7 minutes per side, until golden brown and cooked through, reaching an internal temperature of 165°F (74°C).
- Drain the Chicken: Remove the fried chicken and place it on paper towels to drain excess oil, ensuring a crisp finish without greasiness.
- Assemble the Sandwiches: Spread additional Dijon mayo sauce on the toasted sandwich buns. Layer with leaf lettuce, the crispy fried chicken, tomato slices, and dill pickle slices for crunch and flavor.
- Serve: Top with the remaining bun halves and serve the sandwiches immediately while hot and crispy.
Notes
- For best results, brine the chicken for at least 3-4 hours, but a minimum of 1 hour will still impart good flavor.
- Adjust the cayenne pepper in the flour mixture according to your spice preference or omit for a milder flavor.
- If you don’t have buttermilk, you can substitute with milk mixed with 1 tablespoon lemon juice or vinegar and let it sit for 5 minutes.
- Use a meat thermometer to ensure chicken reaches 165°F (74°C) for safe consumption.
- Leftover chicken can be kept refrigerated for up to 2 days and reheated in an oven to retain crispiness.
