Blackened Chicken Sandwich with Pickles and Peppery Mayo

Why You’ll Love This Recipe

• All the smoky-spicy vibes of a fast-food favorite without a heavy breading.
• Bold paprika–cayenne–thyme crust that blackens beautifully in a hot skillet.
• Quick marinade for weeknights; even better if you plan ahead.
• Balanced heat with cooling, peppery mayo and tangy dill pickles.

Grocery List

• Produce: 1 lemon, 1 small garlic clove
• Dairy: Unsalted butter, brioche buns (often found in bakery section)
• Pantry: Boneless skinless chicken breasts, mayonnaise, Dijon mustard, smoked and sweet paprika, cayenne, dried thyme, garlic powder, onion powder, kosher salt, black pepper, brown sugar, hot sauce (Louisiana-style), neutral oil, dill pickle chips

Full Ingredients

Blackened Chicken

• 2 large boneless skinless chicken breasts (about 1.5 lb total), halved horizontally to make 4 cutlets
• 1 tbsp smoked paprika
• 1 tbsp sweet paprika
• 1 tsp cayenne pepper (use 1½ tsp for spicy)
• 1½ tsp dried thyme
• 1 tsp garlic powder
• 1 tsp onion powder
• 1¾ tsp kosher salt
• ½ tsp freshly ground black pepper
• 1 tsp brown sugar
• 1 tbsp fresh lemon juice
• 1 tsp hot sauce (Louisiana-style)
• 1 tbsp neutral oil (such as canola or avocado; for the spice paste)
• 2 tsp neutral oil (for the skillet)
• 1 tbsp unsalted butter (added during searing)

Peppery Mayo

• ½ cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tsp fresh lemon juice
• 1½ tsp hot sauce (Louisiana-style)
• 1 tsp coarsely cracked black pepper
• ½ tsp smoked paprika
• 1 small garlic clove, finely grated (or ¼ tsp garlic powder)

For Assembly

• 4 brioche buns, split
• 1 tbsp unsalted butter, softened (for toasting buns)
• 16–20 dill pickle chips

Step-by-Step Instructions

Step 1: Prep the chicken cutlets

Place each chicken breast flat on a cutting board and slice horizontally to create 4 equal cutlets. Cover with plastic wrap and gently pound to an even ½-inch thickness. Pat dry with paper towels so the spice crust can adhere and sear properly.

Step 2: Make the blackening spice paste and marinate

In a bowl, combine smoked paprika, sweet paprika, cayenne, dried thyme, garlic powder, onion powder, kosher salt, black pepper, and brown sugar. Stir in lemon juice, hot sauce, and 1 tbsp neutral oil to form a thick paste. Rub the paste over all sides of the chicken, coating completely. Cover and refrigerate 30 minutes (for quick results) or up to 8 hours for deeper flavor. Remove from the fridge 15 minutes before cooking to take the chill off.

Step 3: Mix the peppery mayo

In a small bowl, whisk together mayonnaise, Dijon, lemon juice, hot sauce, cracked black pepper, smoked paprika, and grated garlic. Taste and adjust heat with more hot sauce if desired. Refrigerate until ready to use.

Step 4: Toast the brioche

Heat a cast-iron skillet over medium-high heat. Lightly butter the cut sides of the buns and toast, cut side down, until golden at the edges, 1–2 minutes. Transfer to a plate. If your cutlets are thicker than ½ inch, preheat the oven to 375°F as a backup for finishing.

Step 5: Sear to a smoky blackened crust

Increase heat to medium-high/high until the pan is very hot and just beginning to smoke. Add 2 tsp neutral oil and immediately lay in the chicken. Do not crowd; cook in batches if needed. Sear without moving for 3–4 minutes until the underside is deeply bronzed with some blackened edges. Flip, add 1 tbsp butter to the pan, and cook 2–3 minutes more, basting with the foaming butter. The chicken is done at 165°F in the thickest part. If the cutlets need more time, transfer the skillet to the 375°F oven for 3–5 minutes.

Step 6: Rest and assemble

Transfer chicken to a plate and rest 5 minutes so juices redistribute. Spread peppery mayo on both cut sides of each bun. Layer 4–5 dill pickle chips on the bottom bun, add a blackened chicken cutlet, and cap with the top bun. Serve immediately while warm and juicy.

Pro Tips

• Dry equals crust: pat chicken very dry before applying the paste for the best blackened sear.
• Ventilation helps: blackening spices can smoke—use a vent hood or open a window.
• Thermometer wins: pull chicken right at 165°F to keep it moist and tender.
• Butter at the end: adding butter after the flip gives you that classic blackened flavor without burning the milk solids early.
• Even thickness: pounding to ½ inch ensures fast, even cooking and a uniform crust.

Variations

• Extra Spicy: Increase cayenne to 1½–2 tsp and add a pinch of white pepper or a few drops of hot sauce on the bun.
• Grilled: Preheat grill to 475–500°F. Oil grates. Grill cutlets 3–4 minutes per side to 165°F; brush with melted butter during the last minute.
• Air Fryer: 400°F for 8–10 minutes, flipping at 5 minutes; brush with melted butter for the final 2 minutes.

Storage & Make-Ahead

Marinate chicken up to 8 hours in advance. The peppery mayo keeps 7 days refrigerated. Cooked chicken stores 3–4 days in an airtight container; reheat in a hot skillet with a teaspoon of oil, 1–2 minutes per side, to re-crisp the crust. Toast buns just before serving. Assembled sandwiches are best eaten immediately.

Nutrition (per serving)

Approximate per sandwich: 650 calories; 35 g protein; 30 g carbohydrates; 43 g fat; 2 g fiber; 1,200–1,500 mg sodium (varies with pickles and bun).