Dijon Mayo Brined Crispy Chicken Sandwich

Alright, let’s talk about the Dijon Mayo Brined Crispy Chicken Sandwich — because this isn’t just any sandwich, it’s the sandwich. We’re talking juicy chicken that’s been soaked in a creamy, tangy Dijon mayo brine, then coated in a perfectly spiced, ultra-crispy crust and tucked into a soft bun with all the fixings. It’s golden, crunchy, savory bliss in every bite. Trust me, this one’s a total flavor bomb — and once you try it, you might never go back to plain ol’ chicken sandwiches again.

Why You’ll Love Dijon Mayo Brined Crispy Chicken Sandwich

This sandwich brings serious crave-worthy energy. Here’s why it’s a favorite:

Ultra-Juicy Chicken: The Dijon mayo brine tenderizes and infuses flavor from the inside out.

Crispy Outside, Tender Inside: A golden crust that shatters with every bite, wrapped around succulent chicken.

Flavor-Packed Brine: Tangy, garlicky, herby — it’s not just there for moisture, it brings the taste too.

Simple Ingredients, Big Results: Pantry staples transformed into something next-level.

Customizable: Pile on pickles, slaw, or spicy mayo — you do you.

Ingredients in Dijon Mayo Brined Crispy Chicken Sandwich

Let’s break down what makes this sandwich so irresistible:

Chicken Breasts or Thighs: Choose your cut — thighs stay extra juicy, but breasts crisp up beautifully too.

Mayonnaise: The base of your brine — it helps the chicken retain moisture while adding richness.

Dijon Mustard: Bold, tangy, and just the right amount of sharp.

Garlic & Onion Powder: For savory depth.

Paprika or Smoked Paprika: Adds warmth and a touch of color.

Buttermilk (optional): Boosts the brine’s tenderizing power.

Flour: Your base for the crunchy coating.

Cornstarch: Helps achieve that perfect shatteringly crisp texture.

Eggs: To bind the coating.

Spices for Breading: Think garlic powder, cayenne, salt, and pepper.

Oil for Frying: Neutral oil like canola or vegetable.

Buns: Soft, toasted, and ready to hug all that crispy goodness.

Toppings (Optional): Pickles, shredded lettuce, tomato, spicy mayo, or slaw — go wild!

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

Let’s build a sandwich that dreams are made of:

Brine the Chicken

In a bowl, whisk together mayo, Dijon, garlic powder, paprika, and a splash of buttermilk (if using). Add chicken and coat thoroughly. Cover and refrigerate for at least 1 hour — overnight is even better.

Prep the Coating

Mix flour, cornstarch, salt, pepper, paprika, and a dash of cayenne in a shallow bowl. In another bowl, whisk eggs.

Dredge and Dip

Remove chicken from the brine. Dip each piece into the flour mix, then egg, then back into the flour for double crunch. Press the flour onto the chicken for maximum texture.

Fry to Crispy Perfection

Heat oil in a skillet or deep fryer to 350°F (175°C). Fry chicken in batches until golden brown and cooked through (about 5–7 minutes per piece). Drain on a wire rack or paper towels.

Toast the Buns

Lightly butter and toast your buns for that extra golden bite.

Assemble the Sandwich

Layer your crispy chicken on the bottom bun, then pile on pickles, lettuce, tomato, or spicy mayo. Top with the other bun and prepare to fall in love.

Nutrition Facts

Servings: 4
Calories per serving: Approx. 500–600 (varies based on toppings and bun)

Preparation Time

Prep Time: 15 minutes (plus brine time)
Cook Time: 15 minutes
Total Time: 1 hour 30 minutes (with brining)

How to Serve Dijon Mayo Brined Crispy Chicken Sandwich

These sandwiches are so satisfying on their own, but here’s how to serve them like a boss:

• With Fries or Wedges: Classic combo.
• Pickle Chips or Slaw: Adds crunch and cuts through the richness.
• On a Brioche Bun: Soft, buttery, and perfect for soaking up any extra sauce.
• Drizzled with Spicy Honey: If you like sweet heat, you need to try this.
• As a Slider: Make mini versions for parties or game day.

Additional Tips

• Don’t skip the brine: It’s what gives the chicken that juicy, flavorful magic.
• Double dredge = extra crunch: The key to that thick, crispy crust.
• Use a thermometer: Internal temp should hit 165°F (74°C).
• Let the chicken rest after frying: A few minutes helps the juices redistribute.
• Toast the bun: It takes the whole thing up a notch.

FAQ Section

Q1: Can I bake or air fry the chicken instead of frying?
A1: You can! Air fry at 375°F for 15–20 minutes, flipping halfway. Bake at 425°F on a rack for 20–25 minutes.

Q2: How long should I brine the chicken?
A2: At least 1 hour, but overnight gives the best flavor and tenderness.

Q3: What can I substitute for buttermilk?
A3: Mix milk with a little lemon juice or vinegar if you don’t have buttermilk.

Q4: Can I make this gluten-free?
A4: Yes, use gluten-free flour and breadcrumbs. Just make sure your bun is gluten-free too.

Q5: Can I use pre-cooked chicken?
A5: You can reheat fried chicken with the sauce and toppings, but brining + frying from raw gives the best results.

Q6: What’s the best oil for frying?
A6: Use a neutral oil with a high smoke point — like canola, vegetable, or peanut oil.

Q7: Can I add cheese to this sandwich?
A7: Absolutely! A slice of provolone, Swiss, or pepper jack melts beautifully over the chicken.

Q8: What if I don’t like Dijon?
A8: Use regular yellow mustard or even honey mustard — it’ll still add great flavor.

Q9: How do I store leftovers?
A9: Store the chicken separately in the fridge and reheat in the oven or air fryer to keep it crispy.

Q10: Can I make this spicy?
A10: Add cayenne or hot sauce to the brine or breading — or top with spicy mayo!

Conclusion

The Dijon Mayo Brined Crispy Chicken Sandwich is what happens when comfort food gets a flavor upgrade. That brined, ultra-juicy chicken with its golden crunch, wrapped in a soft bun and packed with flavor? Pure satisfaction. Whether you’re feeding a crowd or treating yourself to something extra delicious, this sandwich delivers every time. Get ready to crave it again before you’re even done eating.

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