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
Scale
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
