Crispy Dill Chicken Sandwich
A crunchy, tangy, and comforting sandwich featuring juicy chicken, dill aioli, and a crispy crust, perfect for any meal or occasion.
Ingredients
For the Chicken Marinade
- 1 cup buttermilk
- 2 tablespoons dill pickle juice The secret ingredient for flavor
- 1 large egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 large boneless, skinless chicken breasts (6-8 ounces each)
For the Dredge
- 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
For the Dill Aioli
- 1 cup mayonnaise
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- to taste Salt and pepper
For Assembly
- 4 pieces 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)
- 4-6 cups Vegetable oil, for frying
Instructions
Marinating the Chicken
- In a bowl, whisk together buttermilk, dill pickle juice, egg, salt, pepper, garlic powder, and paprika.
- Submerge chicken in the marinade, cover, and refrigerate for at least 2 hours or overnight for optimal flavor.
Preparing the Dredge
- In a separate bowl, mix together flour, cornstarch, dried dill, baking powder, salt, and pepper.
Frying the Chicken
- Heat vegetable oil in a deep pot to 350°F (175°C).
- Remove chicken from marinade, letting excess drip off, and press into the flour mixture.
- For extra crispiness, double dredge the chicken by dipping it back into the buttermilk and then flour again.
- Fry the chicken for 6-8 minutes on each side until golden brown and cooked through (internal temperature should reach 165°F).
- Drain on a wire rack to maintain crispiness.
Making Dill Aioli
- Whisk together mayonnaise, fresh dill, lemon juice, garlic, and Dijon mustard.
- Refrigerate for at least 30 minutes to let flavors meld.
Assembling the Sandwich
- Toast the brioche buns with melted butter until golden.
- Spread dill aioli on the bottom bun, then layer with lettuce, crispy chicken, cheese, and dill pickle chips. Top with the other half of the bun.
- Serve immediately while hot for the best contrast of crunch and creaminess.
Notes
You can substitute lemon juice for dill pickle juice if needed, and try using an air-fryer for a healthier option. Make-ahead and freeze cooked chicken for quick future meals.