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This dijon-mayo brined chicken sandwich transforms an ordinary lunch into something extraordinary. The tangy marinade tenderizes the chicken while adding incredible flavor, and the homemade green goddess slaw brings freshness and crunch that elevates the entire experience.
I first created this sandwich when looking for ways to use up fresh herbs from my garden. What started as a simple experiment has become our family's most requested weekend lunch. The mayo brine is truly the game changer here!
Ingredients
- Thinly sliced chicken cutlets: These cook quickly and evenly, absorbing more marinade flavor than thicker cuts
- Sir Kensington Avocado Oil Mayo: The creamy base for both the marinade and dressing, providing richness and moisture
- Dijon mustard: Adds tanginess and helps tenderize the chicken while boosting flavor
- Fresh basil: Brings bright, aromatic notes to the green goddess dressing
- Panko breadcrumbs: Creates a lighter, airier coating than regular breadcrumbs for maximum crispiness
- Cabbage mix: Provides crunch and holds up well to the dressing without wilting
- Fresh mint: Adds unexpected brightness that wakes up all the flavors
- Brioche bun: The slightly sweet, buttery base that complements the savory chicken perfectly
Step-by-Step Instructions
- Marinate the Chicken:
- Combine Avocado Oil Mayo, dijon mustard, lemon juice, salt and pepper in a bowl. Coat the chicken cutlets thoroughly in this mixture, ensuring every surface is covered. This marinade not only flavors but also tenderizes the meat. Refrigerate until ready to cook, allowing at least 15 minutes for the flavors to penetrate.
- Prepare the Green Goddess Slaw:
- Add Avocado Oil Mayo, dijon, lemon juice, fresh basil, scallions, salt and pepper to a food processor. Blend until smooth and vibrant green. The consistency should be pourable but not watery. Reserve a few tablespoons for spreading on the buns, then mix the remaining dressing with shredded cabbage, thinly sliced carrots, chopped mint and scallions. Toss thoroughly to ensure every piece is coated.
- Bread and Fry the Chicken:
- Heat oil in a deep pan to 350°F. Season flour with salt and pepper in one bowl, whisk eggs in another, and place panko in a third. Remove chicken from marinade, letting excess drip off. Dredge each cutlet first in flour, then egg, then press firmly into panko for complete coverage. Carefully place in hot oil and fry for 3 4 minutes per side until deeply golden and crispy. The internal temperature should reach 165°F. Transfer to paper towels to drain excess oil.
- Assemble the Sandwich:
- Toast brioche buns until golden. Spread reserved green goddess dressing on both halves. Place fried chicken cutlet on bottom bun, then top generously with the prepared slaw. Add top bun, press gently, and slice diagonally for the most impressive presentation.
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The first time I served these sandwiches at a backyard gathering, every single person asked for the recipe. The combination of the crispy exterior with the juicy, flavor packed interior creates that perfect moment when everyone at the table goes silent because they're too busy enjoying their food.
Make Ahead Tips
This sandwich has several components that can be prepared in advance. The green goddess dressing will keep beautifully in the refrigerator for up to three days, actually improving in flavor as it sits. The chicken can marinate overnight, making this ideal for planning ahead. Just keep the breading and frying for right before serving to maintain that perfect crispiness.
Ingredient Substitutions
No brioche buns? Any soft, quality bun will work here, though potato rolls make an excellent alternative with their slight sweetness. If basil isn't available, substitute with equal parts parsley and a touch of tarragon for a different but equally delicious green goddess profile. For a lighter option, the chicken can be baked at 425°F for about 15 minutes instead of fried, though you'll lose some of the signature crispiness.
Serving Suggestions
This sandwich shines as the star of a casual lunch spread. Pair it with simple sides like kettle chips, a light cucumber salad, or even just pickles and olives. For drinks, a crisp lager or sparkling lemonade complements the rich flavors perfectly. If serving for dinner, consider adding sweet potato fries or a simple grain salad to round out the meal.
Frequently Asked Questions
- → How do I ensure crispy chicken?
Coat the chicken in panko breadcrumbs and fry in oil heated to 350°F for the crispiest texture.
- → Can I use a different type of bread?
Yes, brioche buns are ideal for their soft texture, but you can substitute with any sandwich roll or bread of choice.
- → What type of oil is best for frying?
Oils with a high smoke point, such as vegetable or canola oil, work best for frying chicken.
- → Can I make the green goddess dressing ahead of time?
Yes, prepare the dressing a day in advance and store it in the refrigerator for optimal flavor and convenience.
- → What vegetables work well in the slaw?
Use thinly sliced carrots, cabbage mix, scallions, and fresh mint for a crunchy and flavorful slaw.
- → How can I adjust the flavor of the slaw?
Add more lemon juice for tanginess or extra herbs like parsley for a fresher taste.