Description
Experience the symphony of flavors in this Crispy Dill Chicken Sandwich, featuring juicy fried chicken, dill aioli, and buttery brioche buns.
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
- Create the Marinade: In a medium bowl, whisk together buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika until smooth. Submerge the chicken breasts in this mixture, cover, and refrigerate for at least 2 hours or, for best results, overnight.
- Prepare the Dredging Station: In a large, shallow dish, combine the all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk thoroughly.
- Dredge the Chicken: Remove a chicken breast from the marinade. Firmly press into the flour mixture, covering both sides completely. Shake off the excess flour.
- Heat the Oil: Pour vegetable oil into a large pot until it reaches 2-3 inches deep. Heat over medium-high until it reaches 350°F (175°C).
- Fry with Love: Carefully lower one or two chicken breasts into the hot oil, frying for about 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
- Drain Excess Oil: Remove the fried chicken using a slotted spoon and transfer them to a wire rack lined with paper towels.
- Whip Up the Dill Aioli: In a small bowl, combine mayonnaise, chopped dill, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper, and chill for at least 30 minutes.
- Toast Your Buns: Brush melted butter on the cut sides of the brioche buns and toast on a skillet over medium heat for 1-2 minutes.
- Assemble the Sandwich: Spread a layer of dill aioli on both buns. Add shredded lettuce, fried chicken, cheddar cheese, and pickle chips before closing the sandwich.
- Serve and Savor: Enjoy your sandwiches hot for the best flavor experience!
Notes
Marinate chicken overnight for best results. Consider using an air fryer for a healthier option.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 2g
- Sodium: 900mg
- Fat: 32g
- Saturated Fat: 9g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg