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
Scale
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
