Dijon Mayo Brined Crispy Chicken Sandwich Recipe
Imagine biting into a perfectly crunchy, juicy chicken cutlet layered with fresh lettuce, ripe tomato, and tangy pickles, all nestled inside a soft brioche bun slathered with a luscious tangy spread — that is exactly what the Dijon Mayo Brined Crispy Chicken Sandwich Recipe brings to your table. This delightful sandwich combines the magic of brining your chicken in a zesty Dijon mayo marinade with the irresistible crunch of a double-dredged coating, resulting in a chicken sandwich that’s bursting with flavor and texture. Whether you crave a hearty lunch or a satisfying dinner, this recipe is destined to become one of your go-to favorites.
Ingredients You’ll Need
Keeping your ingredients simple but impactful is the secret to nailing this sandwich every time. Each component was carefully chosen to complement the chicken’s juicy tenderness while adding layers of taste, texture, and color that make every bite unforgettable.
- Chicken breasts: Boneless and skinless for easy slicing and quick cooking, ensuring juicy cutlets.
- Mayonnaise: Creates the creamy base of the marinade that keeps the chicken moist and rich.
- Dijon mustard: Adds a sharp, tangy kick that elevates the flavor profile.
- Lemon juice: Brightens everything up with a fresh citrus zing.
- Garlic powder: Infuses savory depth without overwhelming the palate.
- Salt and black pepper: Essential seasonings to enhance all other flavors.
- All-purpose flour and cornstarch: The dynamic duo for an extra-crispy, light crust.
- Paprika: Adds a subtle smokiness and vibrant color to the coating.
- Onion powder: Complements garlic for a well-rounded savory taste.
- Cayenne pepper (optional): Gives a gentle heat boost for those who like spice.
- Buttermilk: Tenderizes the chicken further and helps the coating stick perfectly.
- Vegetable oil: Used for frying to achieve that golden, crisp perfection.
- Brioche or sandwich buns: Soft, slightly sweet buns provide the perfect contrast to the crispy chicken.
- Lettuce, sliced tomato, and pickles: Fresh toppings that add crunch and brightness.
- Extra Dijon mayo: For spreading, enhancing every bite with creamy tanginess.
How to Make Dijon Mayo Brined Crispy Chicken Sandwich Recipe
Step 1: Prepare the Dijon Mayo Brine
Begin by stirring together mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper in a bowl. This mixture is your flavorful brine that tenderizes the chicken while infusing it with a delightful tang. Coat each chicken cutlet thoroughly, then cover and let it marinate in the refrigerator for at least one hour, or even better, overnight. This step is crucial for achieving that irresistibly juicy bite that defines this sandwich.
Step 2: Get Your Crispy Coating Ready
While your chicken marinates, combine all-purpose flour, cornstarch, paprika, onion powder, and cayenne pepper (if using) in a shallow bowl. This dry mix is the secret weapon for that ultra-crispy crust. The cornstarch lightens the batter, while the spices add flavor and a beautiful golden color.
Step 3: Double Dredge for Maximum Crunch
When you’re ready to cook, heat the vegetable oil in a deep skillet until it reaches 350°F. Take each marinated chicken piece and dip it into the dry mix, then into buttermilk, and back into the dry mixture, pressing gently to make sure the coating sticks well. This double dredging forms the thick, crunchy exterior that will make you swoon. Carefully lower the chicken in the hot oil and fry for 3 to 4 minutes on each side until the crust is golden brown and the chicken is cooked through.
Step 4: Assemble the Ultimate Sandwich
Drain your crispy cutlets on a wire rack or paper towels to remove excess oil. Toast your brioche buns lightly if you wish for extra texture. Spread a generous layer of Dijon mayo on each bun, then pile on the crispy chicken, fresh lettuce, juicy tomato slices, and tangy pickles. Top with the bun and get ready for a flavor-packed bite.
How to Serve Dijon Mayo Brined Crispy Chicken Sandwich Recipe
Garnishes
Adding fresh garnishes can take your sandwich from great to unforgettable. Crisp lettuce leaves provide a nice crunch, while ripe tomato slices add juicy sweetness. Pickles introduce a sharp, tangy contrast that perfectly balances the richness of the fried chicken. Don’t forget an extra dollop of Dijon mayo spread on the bun for that luxurious finishing touch.
Side Dishes
This sandwich pairs wonderfully with a variety of sides. Think classic crispy French fries or crunchy coleslaw to enhance the meal’s textures. For a healthier option, a vibrant mixed green salad or simple carrot sticks can add freshness and lighten the plate without sacrificing flavor.
Creative Ways to Present
For an eye-catching presentation, stack the sandwich tall with layers of crisp veggies and drizzle a little additional Dijon mayo on top before serving. Wrapping the sandwich in parchment paper tied with twine can make it feel special and portable for picnics or casual get-togethers. Slice the sandwich in half to reveal the crispy, golden chicken and vibrant fillings inside, inviting everyone to dive in.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken sandwiches or chicken cutlets in an airtight container in the refrigerator for up to 3 days. To keep the bread from getting soggy, consider storing the components separately and assembling just before eating.
Freezing
If you’d like to save the crispy chicken for later, freeze the cooked cutlets individually on a baking sheet until solid, then transfer to a freezer-safe bag. They’ll keep well for up to 2 months. Avoid freezing the assembled sandwiches as the buns and fresh toppings won’t hold up.
Reheating
Reheat frozen or refrigerated chicken cutlets in a preheated oven or air fryer set at 375°F for 8-10 minutes to bring back that crispiness without drying them out. Avoid microwaving as it can turn the crust chewy and the chicken rubbery.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Boneless, skinless chicken thighs will add even more flavor and juiciness. Just be sure to adjust the cooking time slightly since thighs are thicker and denser than breasts.
Is it necessary to marinate the chicken overnight?
While marinating overnight gives the best flavor and tenderness, even one hour in the Dijon mayo brine will make a noticeable difference compared to skipping the marinade.
Can I bake instead of frying the chicken?
Yes, for a healthier version, bake or air fry the coated chicken at 400°F for 12-15 minutes, flipping halfway. The crust may not be quite as crispy as frying but will still satisfy.
How spicy is the sandwich with cayenne pepper?
The cayenne adds just a mild heat that complements the tangy Dijon flavors without overpowering. You can omit it or increase the amount depending on your heat preference.
What’s the best way to keep the sandwich from getting soggy?
Use a wire rack to drain excess oil after frying, and toast the buns lightly to create a barrier from moisture. Assembling the sandwich last minute will also keep everything fresh and crisp.
Final Thoughts
I can’t recommend the Dijon Mayo Brined Crispy Chicken Sandwich Recipe enough! It brings together juicy, flavorful chicken and a perfectly crunchy coating paired with fresh, vibrant toppings and that crave-worthy tangy mayo. Give this recipe a try and prepare for it to quickly become a beloved classic in your recipe repertoire. Trust me, your taste buds will thank you!
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Dijon Mayo Brined Crispy Chicken Sandwich Recipe
- Total Time: 30 minutes (plus marinating)
- Yield: 4 sandwiches 1x
- Diet: Kid-Friendly
Description
This Dijon Mayo Brined Crispy Chicken Sandwich features juicy, tender chicken cutlets marinated in a tangy Dijon mayo brine, then double-dredged and fried to golden perfection. Layered with fresh lettuce, tomato, pickles, and extra Dijon mayo on toasted brioche buns, it’s a deliciously flavorful American classic perfect for a satisfying meal.
Ingredients
Chicken and Marinade
- 2 boneless, skinless chicken breasts (sliced in half lengthwise for 4 cutlets)
- 1/2 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Dredging Mixture
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional)
Other Ingredients
- 1 cup buttermilk (or milk + 1 teaspoon vinegar)
- Vegetable oil for frying
- 4 brioche or sandwich buns
- Lettuce leaves
- Sliced tomato
- Pickles
- Extra Dijon mayo for serving
Instructions
- Prepare the marinade: In a mixing bowl, combine mayonnaise, Dijon mustard, lemon juice, garlic powder, salt, and black pepper. Whisk until smooth and well combined.
- Marinate the chicken: Coat the chicken cutlets thoroughly with the prepared Dijon mayo mixture. Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the chicken to absorb the flavors and become tender.
- Heat the oil: Pour 1–2 inches of vegetable oil into a deep skillet or pan and heat to 350°F (175°C). Use a thermometer to ensure accurate oil temperature for perfect frying.
- Mix the dredging ingredients: In a shallow bowl, combine all-purpose flour, cornstarch, paprika, onion powder, and cayenne pepper if using. Stir to mix evenly.
- Double dredge the chicken: For each marinated chicken cutlet, first dredge it in the dry flour mixture, then dip into buttermilk, and dredge again in the flour mixture, pressing lightly to create an extra-crispy coating.
- Fry the chicken: Carefully lower the coated chicken pieces into the hot oil. Fry for about 3–4 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F or 74°C). Avoid overcrowding the pan to maintain oil temperature.
- Drain excess oil: Remove the fried chicken and place on a wire rack or paper towels to drain any excess oil and keep the crust crispy.
- Toast the buns: Optionally, lightly toast the brioche or sandwich buns on a skillet or toaster until golden and warm.
- Assemble the sandwiches: Spread extra Dijon mayo on the buns, then layer with lettuce, tomato slices, pickles, and the crispy chicken cutlets. Top with the other bun half and serve immediately.
Notes
- Add some heat by mixing hot sauce into the marinade or sriracha into the mayonnaise spread for a spicy kick.
- The Dijon mayo brine helps the chicken stay juicy and flavorful even after frying.
- You can alternatively air fry the chicken at 400°F for 12–15 minutes, flipping halfway through for a lighter version.
- Make sure to maintain oil temperature around 350°F for best frying results.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
