Description
A warm and comforting Crispy Dill Chicken Sandwich, featuring juicy fried chicken with tangy dill aioli, perfect for picnics or weeknight dinners.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 cup buttermilk
- 2 tablespoons dill pickle juice
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon dried dill weed
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup mayonnaise
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 4 brioche buns, split
- 4 slices cheddar cheese (or your favorite cheese)
- 1 cup shredded lettuce
- 1/2 cup dill pickle chips
- 2 tablespoons butter, melted (for toasting buns)
- Vegetable oil, for frying (about 4-6 cups)
Instructions
- Whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Submerge the chicken breasts in the mixture, cover, and refrigerate for at least 120 minutes or preferably overnight.
- Combine the all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper in a large, shallow dish. Whisk thoroughly.
- Remove a chicken breast from the marinade, allowing excess to drip off. Press it into the flour mixture, coating both sides completely. Shake off excess flour. Repeat with the remaining chicken breasts.
- Heat vegetable oil in a large heavy-bottomed pot or Dutch oven until it reaches 350°F (175°C).
- Fry the chicken breasts for about 6-8 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C).
- Transfer fried chicken breasts to a wire rack lined with paper towels to drain excess oil.
- Mix mayonnaise, finely chopped fresh dill, lemon juice, minced garlic, and Dijon mustard in a small bowl. Season with salt and pepper, then chill for at least 30 minutes.
- Brush melted butter on the cut sides of the brioche buns and toast them in a skillet over medium heat for 1-2 minutes.
- Spread a layer of dill aioli on both buns, add shredded lettuce, followed by the crispy fried chicken, cheddar cheese, and dill pickle chips, then close the sandwich.
- Serve the sandwiches hot for the best flavor and texture.
Notes
Marinate chicken overnight for enhanced flavor. Store leftover chicken in an airtight container in the fridge for up to 3 days.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 3g
- Sodium: 1100mg
- Fat: 30g
- Saturated Fat: 9g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg