Description
Juicy, flavorful chicken brined in a tangy Dijon mayo mixture, coated in a crispy seasoned crust, and served on a soft bun with fresh toppings. A perfect sandwich for satisfying cravings!
Ingredients
Scale
- For the Brine:
- 1/2 cup mayonnaise
- 2 tbsp Dijon mustard
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- For the Chicken:
- 2 large boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 1/2 cups all-purpose flour
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional)
- Salt and pepper to taste
- Vegetable oil for frying
- For Assembly:
- 4 sandwich buns, toasted
- Leaf lettuce
- Tomato slices
- Dill pickle slices
- Additional Dijon mayo sauce (mayonnaise mixed with Dijon mustard)
Instructions
- In a bowl, whisk together mayonnaise, Dijon mustard, lemon juice, garlic, paprika, salt, and pepper to make the brine.
- Flatten chicken breasts to an even thickness. Coat them in the Dijon mayo brine and refrigerate for at least 1 hour, preferably 3–4 hours.
- Preheat oil in a deep skillet or fryer to 350°F (175°C).
- In a shallow dish, mix flour with garlic powder, onion powder, smoked paprika, cayenne, salt, and pepper.
- Dip brined chicken into buttermilk, then dredge thoroughly in seasoned flour.
- Fry chicken for 5–7 minutes per side or until golden brown and cooked through (internal temperature 165°F/74°C).
- Drain on paper towels.
- Spread Dijon mayo sauce on toasted buns. Layer lettuce, crispy chicken, tomato slices, and pickles.
- Top with the other bun half and serve immediately.
Notes
- For extra crispiness, double dredge the chicken (flour, buttermilk, flour).
- Adjust spice levels by adding more cayenne or hot sauce to the brine or coating.
- You can substitute mayo with Greek yogurt for a lighter brine.
- Prep Time: 15 minutes (plus brining time)
- Cook Time: 15 minutes
- Category: Main Course, Sandwich
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 35 g
- Saturated Fat: 7 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 38 g
- Cholesterol: 120 mg