If you’ve ever craved the ultimate chicken sandwich—one that’s not just crispy, but radiates juicy tenderness and rich tangy flavor—get ready to meet your new obsession: the Dijon Mayo Brined Crispy Chicken Sandwich. Every bite hits the perfect balance of crunch and succulence, thanks to a unique mayo-Dijon brine and a super-crisp coating, tucked into pillowy brioche buns with crisp lettuce and zesty pickles. Whether you’re looking for a next-level homemade treat or want to dazzle friends and family, this is the sandwich you’ll make again and again.

Dijon Mayo Brined Crispy Chicken Sandwich Recipe - Recipe Image

Ingredients You’ll Need

Every component in this lineup is purposefully chosen to elevate the Dijon Mayo Brined Crispy Chicken Sandwich—think juicy meat, shatteringly crisp crust, and a medley of fresh textures. Don’t skip a thing; each ingredient layers new depth and deliciousness into every bite.

Chicken Breasts: Use large, boneless and skinless breasts, halved horizontally for thinner cutlets that fry up perfectly juicy and tender.
Mayonnaise: The creamy backbone of the brine, this locks in moisture and infuses rich flavor into the chicken.
Dijon Mustard: Adds unmistakable zing and tang, setting this sandwich apart from the rest.
Garlic Powder: Brings mellow warmth that wakes up every savory element.
Smoked Paprika: A little smokiness plays beautifully with the Dijon, giving subtle depth.
Salt: Essential for seasoning the chicken through and through—don’t skimp.
Black Pepper: A gentle bite to balance the richness of the brine.
Buttermilk: Acts like a flavor bath, tenderizing and tangily brightening the chicken after its brine.
All-Purpose Flour: The mainstay of the crispy crust; coats the chicken perfectly for frying.
Cornstarch: Adds crucial crunch to the coating, ensuring every bite snaps.
Baking Powder: Offers a touch of lift for a lighter, airy crust.
Vegetable Oil: Use for frying; neutral flavor and high smoke point make it ideal here.
Brioche Buns: Soft yet sturdy, with a hint of sweetness to cradle your creation.
Shredded Lettuce: Adds fresh crunch and lightens up the bite.
Sliced Pickles: Their briny brightness cuts through the richness—don’t skip them!
Extra Dijon Mayo: Double up on that signature flavor by spreading more on the buns for the finishing touch.

How to Make Dijon Mayo Brined Crispy Chicken Sandwich

Step 1: Prepare the Dijon Mayo Brine

Start by whisking together mayonnaise, Dijon mustard, garlic powder, smoked paprika, salt, and black pepper in a medium bowl. This luscious mixture is the magic behind the juiciness and flavor bomb of the chicken. Coat each cutlet generously, getting every nook and cranny, then cover and let the chicken marinate for at least two hours—overnight will have you singing its praises. The longer you brine, the more pronounced and satisfying the flavor.

Step 2: Soak in Buttermilk

Pour the buttermilk over your marinated chicken. Let the cutlets soak while you set up the breading—this creates an extra layer of tangy moisture that helps the breading cling for a beautifully craggy crust. It’s also the secret to supremely tender chicken that seems to melt in your mouth.

Step 3: Mix the Crispy Coating

In a shallow bowl, whisk together flour, cornstarch, and baking powder. This blend ensures a golden, light crust that’s irresistibly crunchy. Don’t rush through this; spend an extra minute making sure the baking powder is evenly distributed for that delicate crisp finish.

Step 4: Bread the Chicken

Working with one cutlet at a time, remove your chicken from the buttermilk and dredge thoroughly in the flour mixture, pressing gently to get as much of the coating to stick as possible. Be generous here—the more craggy edges, the crispier the result once fried. Gently shake off any excess before moving on.

Step 5: Fry to Perfection

Heat about an inch of vegetable oil in a heavy skillet to 350°F. Fry the chicken in batches to avoid overcrowding (which can drop the oil temperature and make things soggy). Each piece needs 4–5 minutes per side—keep an eye out for a golden, deeply crisp exterior and, if you can resist, let them rest on a paper-towel lined plate for a few minutes before assembling. Your kitchen will smell absolutely divine at this point!

Step 6: Toast and Spread the Buns

Lightly toast your brioche buns in a dry pan or toaster for that irresistible warm, buttery layer. Then generously spread both top and bottom buns with extra Dijon mayo—don’t skip this, as it marries the whole sandwich together and amps up the flavor.

Step 7: Assemble the Dijon Mayo Brined Crispy Chicken Sandwich

Layer each toasted bun with the crispy chicken, a mound of shredded lettuce, and plenty of pickles. Cap with the bun top and get ready for pure sandwich bliss—the combination of flavors and textures is truly unforgettable! Serve the sandwich hot, and watch it disappear in no time.

How to Serve Dijon Mayo Brined Crispy Chicken Sandwich

Garnishes

A flourish of fresh garnishes makes your Dijon Mayo Brined Crispy Chicken Sandwich really pop. Add extra pickles, a few jalapeño slices for gentle heat, or a sprinkle of fresh chives for a hint of oniony brightness. Even a handful of thinly sliced red onion can add color and crunch.

Side Dishes

This sandwich pairs beautifully with so many classic sides. Go for hand-cut fries or crispy potato wedges, a fresh slaw for a lighter contrast, or even kettle chips for carefree crunch. If you’re feeling fancy, try a simple arugula salad with a lemony Dijon vinaigrette to echo those flavors.

Creative Ways to Present

For parties, slice the sandwiches into halves or quarters and secure with toothpicks for sliders. Add colorful baskets lined with parchment and serve alongside house-made dipping sauces—think spicy mayo or classic honey mustard. Stack the components on a wooden board for a DIY sandwich bar at your next gathering!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (a big “if”!), let the fried chicken cool completely before storing in an airtight container. Kept in the fridge, the chicken will stay tasty for up to 2 days, though it’s best enjoyed as soon as possible for maximum crunch.

Freezing

The cooked chicken patties freeze surprisingly well. Arrange cooled cutlets in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep for up to 2 months. To use, thaw overnight in the fridge, then reheat following the steps below.

Reheating

To revive maximum crispiness, reheat the chicken on a wire rack set over a baking sheet in a 375°F (190°C) oven for about 10 minutes, or pop them into an air fryer if you have one. Avoid the microwave, as it can make the crust soggy. Assemble your Dijon Mayo Brined Crispy Chicken Sandwich fresh for the best effect!

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs are just as juicy and flavorful, though the cooking time might need a slight adjustment depending on their thickness. They bring even more richness to the Dijon Mayo Brined Crispy Chicken Sandwich, so go with whatever you prefer.

How spicy is this sandwich?

As written, this recipe isn’t particularly spicy—the smoked paprika and Dijon lend warmth and tang. Craving heat? Simply add a dash of your favorite hot sauce to the brine or stir a bit into the extra mayo spread for a fiery kick.

Is it possible to bake instead of fry?

Sure thing! For a slightly lighter version, place the breaded chicken on a wire rack set over a baking sheet, spritz with cooking spray, and bake at 425°F until golden and cooked through (about 20–25 minutes). You won’t get quite the same crispy crust, but it’s still delicious.

What’s the best way to keep the coating crispy?

After frying, let your chicken rest on a wire rack (not paper towels) to keep air circulating and preserve that irresistible crunch. If making multiple batches, keep them warm in a low oven while you finish the rest, and assemble sandwiches just before serving.

Can I make the brine ahead of time?

Definitely! The mayo-Dijon brine can be whisked together up to 3 days ahead and stored sealed in the fridge. That way, when inspiration strikes, you’re halfway to a stellar Dijon Mayo Brined Crispy Chicken Sandwich experience.

Final Thoughts

There truly is no match for a homemade Dijon Mayo Brined Crispy Chicken Sandwich—juicy, golden, and layered with bold flavor. Treat yourself and those you love to this crowd-pleaser at your next meal; you’ll be hooked from the very first bite. Go on, gather your ingredients and let your kitchen fill with the scents of pure comfort food magic!

Dijon Mayo Brined Crispy Chicken Sandwich Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 26 reviews

Author: Emma
Total Time: 35 minutes (plus marinating)
Yield: 4 sandwiches 1x
Diet: Non-Vegetarian

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Description

Indulge in the ultimate comfort food with this Dijon Mayo Brined Crispy Chicken Sandwich. Juicy chicken cutlets marinated in a flavorful mayo-Dijon mixture, coated in a crispy breading, and served on a toasted brioche bun with fresh toppings.

Ingredients

Scale

Chicken:

2 large boneless, skinless chicken breasts (halved horizontally to make 4 cutlets)
1/2 cup mayonnaise
2 tablespoons Dijon mustard
1 teaspoon garlic powder
1 teaspoon smoked paprika
1/2 teaspoon salt
1/2 teaspoon black pepper

Breading:

1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 teaspoon baking powder

Other:

Vegetable oil for frying
4 brioche buns
Shredded lettuce
Sliced pickles
Extra Dijon mayo for serving

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Instructions

Marinate the Chicken: Mix mayonnaise, Dijon mustard, garlic powder, smoked paprika, salt, and pepper. Coat chicken in mixture, refrigerate 2 hours.
Prepare the Breading: Add buttermilk to marinated chicken. Mix flour, cornstarch, baking powder in a bowl.
Fry the Chicken: Dredge chicken in flour mixture, fry in oil until golden and cooked through.
Assemble Sandwiches: Toast brioche buns, spread with Dijon mayo. Fill with fried chicken, lettuce, and pickles. Serve hot.