Crispy Dijon Chicken Sandwich Recipe

Pound and prep

If chicken breasts are thick, butterfly each breast or place between two sheets of plastic and gently pound to an even 1.2–1.5 cm (about 1/2 inch) thickness. Pat dry with paper towels.

Dijon marinade

In a shallow dish whisk together Dijon mustard and buttermilk until smooth. Add the chicken breasts and turn to coat thoroughly. Cover and refrigerate for 20–30 minutes (this flavors and tenderizes without heavy brining).

Prepare breading station

In one shallow bowl place the flour. In a second bowl combine breadcrumbs, smoked paprika, garlic powder, salt, and black pepper. Remove the chicken from the buttermilk-Dijon mixture, letting excess drip off; reserve the marinade for a second dip if needed.

Dredge

Lightly brush each chicken piece with an additional thin layer of Dijon if needed, then dredge in flour, shaking off excess, dip back lightly in the buttermilk-Dijon, then press firmly into the breadcrumb mixture to fully coat. Set on a wire rack for 5–10 minutes to help the crust adhere.

Flash fry

Pour vegetable oil into a wide skillet or shallow pot to a depth of about 1–1.5 cm (about 1/2 inch). Heat oil over medium-high heat to 175°C (350°F) — if you don't have a thermometer, oil should shimmer but not smoke and a breadcrumb should sizzle immediately. Add 1–2 pieces of chicken (do not crowd) and fry 3–4 minutes per side until golden brown and internal temperature reaches 74°C (165°F). Adjust heat as needed to avoid burning the crust. Transfer to a paper towel-lined rack or sheet pan.

Finish in butter

Reduce heat to low. In the same skillet melt unsalted butter and briefly sear each fried chicken breast 30–60 seconds per side to add flavor and finish crisping. This also helps meld the Dijon flavor into the crust.

Warm buns and melt cheese

Slice buns and lightly toast cut sides in the skillet or toaster until golden. Place two slices of Havarti on each bottom bun. Set fried chicken on top of Havarti and cover skillet (or tent with foil) for 1–2 minutes so the residual heat melts the cheese.

Prep produce and spread

Slice the tomato into 3–4 mm (1/8–1/4 inch) rounds. Thinly shave the red onion into rings and separate. Mix mayonnaise with the lemon juice and spread evenly on the top bun.

Assemble sandwich

Place the cheese-topped chicken on the bottom bun, add 2–3 tomato slices, a few shaved onion rings, and top with the mayo-spread bun. Press gently to compact.

Make dressing

In a small bowl whisk together extra-virgin olive oil, sherry vinegar, sea salt and freshly ground black pepper until emulsified.

Dress salad

Place Cosmic Wild mixed salad in a bowl, drizzle dressing over the greens and gently toss to coat just before serving. Arrange a small portion alongside the sandwich.

Warm prepared clam chowder gently in a small saucepan over low heat, stirring occasionally, until hot but not boiling (about 3–5 minutes for 180 ml). Pour into a small serving cup or dinghy bowl and sprinkle with chopped chives if desired. Serve immediately alongside the sandwich.

Place the Crispy Dijon Chicken Sandwich on a plate with the lightly dressed Cosmic Wild arugula salad to one side and the dinghy of warm clam chowder beside it. Serve immediately while chicken is hot and cheese is melted.