If you’ve ever dreamed of biting into a sandwich that’s outrageously juicy on the inside and shatteringly crisp on the outside, you’re in for a treat with this Dijon Mayo Brined Crispy Chicken Sandwich. Each bite is a perfect balance of savory, tangy, and fresh, thanks to a unique brining method that infuses every morsel of chicken with flavor, while a golden, crunchy crust delivers pure satisfaction. Layered on pillowy brioche buns with cool lettuce, ripe tomato, and snappy pickles, this is the kind of sandwich you’ll want to make again and again—whether it’s a weekend special or a new weeknight staple.
Ingredients You’ll Need
Don’t let the ingredient list fool you—each element here is simple, but together they create a symphony of tastes and textures that make this sandwich unforgettable. Every item plays a role, from juicy chicken to zippy Dijon and fresh garnishes, ensuring the final result is nothing short of spectacular.
- Boneless skinless chicken thighs (4): Thighs stay juicy and tender after frying, making them ideal for sandwiches.
- Mayonnaise (1/2 cup): Acts as the creamy base for the brine, locking in moisture and adding richness.
- Dijon mustard (2 tablespoons): Brings tang and a touch of heat, giving the chicken its signature flavor.
- Garlic, minced (2 cloves): Infuses the brine with aromatic depth and punchy flavor.
- Salt (1 teaspoon): Essential for seasoning and drawing out the natural flavors in the chicken.
- Black pepper (1/2 teaspoon): Adds subtle heat and balances the brine.
- Smoked paprika (1 teaspoon): Lends a gentle smokiness and beautiful color to the chicken.
- Buttermilk (1 cup): Tenderizes the chicken and helps the breading stick.
- All-purpose flour (1 1/2 cups): The backbone of that irresistibly crisp crust.
- Cornstarch (1/2 cup): Lightens the breading, ensuring a delicate, crunchy finish.
- Baking powder (1 teaspoon): Adds lift and crunch to the coating.
- Onion powder (1 teaspoon): Boosts the savoriness of the breading.
- Garlic powder (1 teaspoon): Echoes the brine’s flavors and deepens the taste.
- Cayenne pepper (1 teaspoon, optional): For those who like it spicy, this brings the heat.
- Vegetable oil for frying: Use a neutral, high-heat oil for perfectly fried, golden chicken.
- Brioche buns, toasted (4): Buttery, soft buns provide a plush home for the chicken.
- Shredded lettuce (1 cup): Adds freshness and crunch to every bite.
- Slices of tomato (4): Juicy and sweet, these round out each sandwich.
- Dill pickle slices (4): Bring a tangy snap that cuts through the richness.
- Extra mayonnaise or Dijon for spreading: Customize each sandwich with your favorite creamy spread.
How to Make Dijon Mayo Brined Crispy Chicken Sandwich
Step 1: Brine the Chicken
Start by whisking together the mayonnaise, Dijon mustard, minced garlic, salt, black pepper, and smoked paprika in a medium bowl. This creamy, tangy mixture will infuse every bite of chicken with flavor and keep it incredibly moist. Add the chicken thighs, turning to coat them well, then cover and refrigerate for at least 2 hours—overnight is even better if you want maximum flavor. The Dijon mayo brine is what truly sets this sandwich apart.
Step 2: Prepare the Breading Station
Once your chicken has luxuriated in the brine, set up two shallow dishes: one with buttermilk and another with the combined flour, cornstarch, baking powder, onion powder, garlic powder, and cayenne pepper (if you want a spicy kick). The buttermilk helps the breading stick, while the dry mix creates that irresistible crispy coating you crave in a Dijon Mayo Brined Crispy Chicken Sandwich.
Step 3: Dredge the Chicken
Remove each chicken thigh from the brine, letting any excess drip away. Dip it first into the buttermilk, ensuring it’s evenly coated, then dredge it generously in the flour mixture. Press each piece firmly so the breading adheres well—this is key for a truly crunchy crust. For an extra-thick, ultra-crispy coating, you can double-dip: repeat the buttermilk and flour steps.
Step 4: Fry to Golden Perfection
Pour about 1 1/2 inches of vegetable oil into a deep skillet or Dutch oven and heat it to 350°F (175°C). Fry the chicken in batches, taking care not to overcrowd the pan, for 5 to 6 minutes per side. You’re looking for a deeply golden, crunchy exterior and an interior that’s juicy and fully cooked. Transfer the chicken to a wire rack to drain—this keeps the crust crisp and fresh.
Step 5: Assemble the Sandwiches
To build your Dijon Mayo Brined Crispy Chicken Sandwich, slather your toasted brioche buns with extra mayonnaise or Dijon mustard. Add a piece of hot, crispy chicken, then layer on shredded lettuce, a slice of tomato, and dill pickles. Cap it with the top bun and prepare yourself for sandwich bliss.
How to Serve Dijon Mayo Brined Crispy Chicken Sandwich
Garnishes
A few clever garnishes can take your sandwich from delicious to unforgettable. Sprinkle a little extra smoked paprika or fresh cracked black pepper on top for a pop of color and flavor. If you like it spicy, a drizzle of hot honey or a few jalapeño slices will give your Dijon Mayo Brined Crispy Chicken Sandwich an extra kick.
Side Dishes
This sandwich is a showstopper on its own, but it truly shines alongside some classic sides. Think crispy fries, tangy coleslaw, sweet potato wedges, or even a refreshing cucumber salad. These sides provide contrast and round out the meal, making your Dijon Mayo Brined Crispy Chicken Sandwich experience even more memorable.
Creative Ways to Present
If you’re hosting or want to impress, try serving your sandwiches slider-style on mini brioche buns for a party platter, or slice them in half and stack them high for a dramatic bistro presentation. You can also set up a DIY sandwich bar with all the toppings so everyone can craft their own perfect Dijon Mayo Brined Crispy Chicken Sandwich just the way they like it.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover chicken, store it in an airtight container in the refrigerator for up to 3 days. Keep the buns and fresh toppings separate to maintain their texture, and assemble your Dijon Mayo Brined Crispy Chicken Sandwiches just before serving for best results.
Freezing
The fried chicken freezes beautifully! Let the cooked chicken cool completely, then wrap each piece tightly in plastic wrap and place in a freezer-safe bag. They’ll keep well for up to 2 months. When you’re ready for another sandwich, just thaw overnight in the fridge before reheating.
Reheating
To revive that crispy crust, reheat the chicken in a 375°F (190°C) oven on a wire rack for about 10–12 minutes, or until hot and sizzling. This method helps maintain the crunch so your Dijon Mayo Brined Crispy Chicken Sandwich tastes freshly made. Avoid microwaving, as it can make the breading soggy.
FAQs
Can I use chicken breasts instead of thighs?
Absolutely! While thighs give you extra juiciness and flavor, boneless skinless chicken breasts will also work nicely. Just be sure to pound them to even thickness for consistent cooking and brining.
Is it okay to marinate the chicken longer than overnight?
Marinating overnight is ideal, but you can stretch it up to 24 hours if needed. Much longer than that and the texture may start to change, so plan accordingly for the best Dijon Mayo Brined Crispy Chicken Sandwich.
How can I make it spicier?
To bring the heat, add more cayenne to the breading or splash hot sauce into the brine. You can also layer on spicy pickles or serve with a spicy mayo for an extra kick.
What oil is best for frying?
Use a neutral, high-heat oil like vegetable, canola, or peanut oil. These oils fry the chicken evenly and let the flavors of your Dijon Mayo Brined Crispy Chicken Sandwich shine through.
Can I bake the chicken instead of frying?
While frying delivers the ultimate crunch, you can bake the breaded chicken on a rack in a 425°F (220°C) oven. Spray the chicken with oil and bake until crispy and cooked through, about 20–25 minutes per side.
Final Thoughts
There’s something truly special about gathering friends or family and serving up a homemade Dijon Mayo Brined Crispy Chicken Sandwich. It’s one of those meals that brings smiles, sparks conversation, and might just become your new favorite. Give it a try—you’ll be amazed by how much flavor and crunch you can create in your own kitchen!
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Dijon Mayo Brined Crispy Chicken Sandwich Recipe
- Total Time: 40 minutes plus marinating
- Yield: 4 sandwiches 1x
- Diet: Non-Vegetarian
Description
This Dijon Mayo Brined Crispy Chicken Sandwich features juicy, flavorful chicken thighs marinated in a tangy Dijon mayo brine, then fried to golden perfection. Served on toasted brioche buns with fresh lettuce, tomato, and pickles, it combines crispy texture with rich, zesty flavors for an irresistible American classic sandwich experience.
Ingredients
For the Brine and Chicken:
- 4 boneless skinless chicken thighs
- 1/2 cup mayonnaise
- 2 tablespoons Dijon mustard
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 cup buttermilk
For the Coating:
- 1 1/2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 teaspoon baking powder
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne pepper (optional)
For Frying and Assembly:
- Vegetable oil for frying
- 4 brioche buns, toasted
- 1 cup shredded lettuce
- 4 slices tomato
- 4 slices dill pickle
- Extra mayonnaise or Dijon mustard for spreading
Instructions
- Prepare the Brine: In a medium bowl, whisk together the mayonnaise, Dijon mustard, minced garlic, salt, black pepper, and smoked paprika until smooth. Add the chicken thighs to the mixture, turning to coat thoroughly. Cover and refrigerate for at least 2 hours or overnight to allow flavors to permeate the chicken.
- Prepare Dredging Stations: Remove the chicken from the brine, letting any excess drip off. Pour buttermilk into a shallow dish. In a separate bowl, combine all-purpose flour, cornstarch, baking powder, onion powder, garlic powder, and cayenne pepper (if using), mixing well to create the seasoned coating.
- Coat the Chicken: Dip each marinated chicken thigh first into the buttermilk, allowing excess to drip off, then dredge thoroughly in the flour mixture. Press the coating firmly onto the chicken to ensure it sticks well for maximum crispiness.
- Heat Oil and Fry: Pour vegetable oil into a deep skillet or Dutch oven to a depth of about 1 1/2 inches and heat to 350°F (175°C). Fry the chicken thighs in batches, cooking each side for 5 to 6 minutes until golden brown, crispy, and fully cooked through, reaching an internal temperature of 165°F (74°C). Remove and drain on a wire rack to maintain crispiness.
- Assemble the Sandwiches: Spread a layer of mayonnaise or Dijon mustard on the toasted brioche buns. Layer each bottom bun with shredded lettuce, a crispy chicken thigh, a slice of tomato, and a dill pickle slice. Top with the bun lids and serve immediately while hot and crispy.
Notes
- For extra crunch, double-dip the chicken by repeating the buttermilk and flour coating steps before frying.
- Add hot sauce to the brine or increase cayenne pepper in the coating to make a spicy version.
- Ensure oil temperature remains consistent to achieve even golden frying and avoid greasy chicken.
- Use a wire rack instead of paper towels after frying to keep the crust crispy.
- Leftover sandwiches can be reheated in a toaster oven for best texture retention.
- Prep Time: 20 minutes plus marinating
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 720
- Sugar: 6 g
- Sodium: 1150 mg
- Fat: 38 g
- Saturated Fat: 9 g
- Unsaturated Fat: 26 g
- Trans Fat: 0 g
- Carbohydrates: 58 g
- Fiber: 3 g
- Protein: 36 g
- Cholesterol: 140 mg
