Description

The Dijon Mayo Brined Crispy Chicken Sandwich is a flavorful and crunchy sandwich featuring juicy, tender chicken breasts soaked in a tangy dijon mustard and mayo brine, coated with a seasoned flour crust, and fried to golden perfection. Layered between soft sandwich buns with fresh lettuce and tomato, this sandwich balances creamy, zesty, and savory flavors, perfect for quick lunches, casual dinners, or weekend treats.

Ingredients

Units Scale

For the Brine

1 cup buttermilk
2 tablespoons Dijon mustard
2 tablespoons mayonnaise
2 boneless, skinless chicken breasts

For the Coating

1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
Optional: cayenne pepper or other spices to taste

For Frying

Vegetable oil, enough for deep frying (about 2-3 cups)

For Assembling

2 soft sandwich buns (burger buns, brioche, or potato rolls)
Fresh lettuce leaves
Tomato slices
Dijon mayo or preferred sauce (optional)

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Instructions

Prepare the dijon mayo brine: In a large bowl, whisk together buttermilk, Dijon mustard, and mayonnaise until smooth. Fully submerge the chicken breasts in this mixture, cover the bowl, and refrigerate for at least 2 hours or overnight to maximize tenderness and flavor infusion.
Season and coat the chicken: Remove the chicken from the brine and pat dry thoroughly with paper towels to help the coating stick. In a shallow bowl, combine the flour with salt, black pepper, and any optional spices such as cayenne pepper. Dredge each chicken breast piece thoroughly in the seasoned flour, pressing gently to ensure an even, thick coating that will crisp beautifully when fried.
Fry the chicken: Heat vegetable oil in a deep skillet or fryer to 350°F (175°C). Carefully place the coated chicken breasts into the hot oil and fry for about 4-6 minutes per side, depending on thickness, until golden brown and cooked through. Remove and drain the chicken on a paper towel-lined plate to absorb excess oil. Allow to rest for a few minutes before assembling.
Assemble the sandwich: Lightly toast the sandwich buns for added texture. On the bottom bun, layer fresh lettuce leaves and tomato slices. Place the crispy fried chicken on top, then add a dollop of dijon mayo or your favorite sauce. Finish by placing the top bun over the layers. Serve immediately for the best crisp and juicy experience.

Notes

Marinate the chicken for at least 2 hours to ensure tender and flavorful meat.
Pat the chicken dry after brining to help the flour coating adhere better and crisp up nicely.
Maintain a consistent oil temperature of 350°F using a thermometer for even cooking.
Do not overcrowd the pan when frying; cook the chicken in batches to keep the oil temperature steady and achieve maximum crispness.
Let the fried chicken rest a few minutes before assembling the sandwich to retain juiciness.

Nutrition

Serving Size: 1 sandwich
Calories: 650 kcal
Sugar: 3 g
Sodium: 850 mg
Fat: 35 g
Saturated Fat: 6 g
Unsaturated Fat: 25 g
Trans Fat: 0 g
Carbohydrates: 50 g
Fiber: 2 g
Protein: 35 g
Cholesterol: 110 mg