Name: Crispy Dill Chicken Sandwich Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 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; Vegetable oil, for frying (about 4-6 cups); 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)

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Introduction

This Crispy Dill Chicken Sandwich is a delightful twist on the classic fried chicken sandwich. Featuring a tender buttermilk-marinated chicken breast with a crunchy dill-seasoned crust, it’s topped with a tangy dill aioli, crisp lettuce, cheddar cheese, and dill pickles, all nestled in a toasted brioche bun. It’s a perfect balance of flavors and textures that’s easy to make at home and sure to become a family favorite.

A crispy golden-brown fried chicken fillet sits on a soft, shiny, light brown toasted bun base spread thickly with white ranch sauce speckled with green herbs. On top of the chicken is a layer of shredded pale green lettuce mixed with more creamy ranch dressing, followed by several round, bright green pickle slices. The sandwich is crowned with a smooth, glossy toasted bun top. The sandwich rests on a wooden board with some crumbs around it, and a silver fork lies nearby. The background is softly blurred with warm, cozy tones, and a glass jar filled with white liquid is visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken breasts (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
Vegetable oil (4-6 cups) for frying
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 preferred cheese)
1 cup shredded lettuce
1/2 cup dill pickle chips
2 tablespoons butter, melted (for toasting buns)

Instructions

Step 1: In a medium bowl, whisk together buttermilk, dill pickle juice, egg, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and paprika. Submerge the chicken breasts in the mixture, cover, and refrigerate for at least 2 hours or overnight for best flavor.
Step 2: Prepare the dredging mixture by whisking together flour, cornstarch, dried dill weed, baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large shallow dish. Ensure it’s evenly combined.
Step 3: Remove one chicken breast from the marinade, letting excess drip off. Coat thoroughly in the flour mixture, pressing to cover completely. Shake off excess flour. For extra crispiness, dip back into the marinade and coat again.
Step 4: Heat vegetable oil in a heavy-bottomed pot or Dutch oven to 350°F (175°C), about 2-3 inches deep.
Step 5: Fry the chicken breasts in batches without overcrowding, about 6-8 minutes per side until golden brown and cooked through (internal temperature 165°F/74°C).
Step 6: Remove chicken and drain on a wire rack lined with paper towels to keep crispy.
Step 7: For the dill aioli, mix mayonnaise, fresh dill, lemon juice, minced garlic, Dijon mustard, salt, and pepper in a small bowl. Refrigerate for 30 minutes if time allows.
Step 8: Spread melted butter on brioche buns and toast in a skillet over medium heat until golden and crispy, 1-2 minutes.
Step 9: Spread dill aioli generously on both top and bottom buns. Layer shredded lettuce on the bottom bun, add the fried chicken breast, then a slice of cheddar cheese. Top with dill pickle chips and place the top bun.
Step 10: Serve immediately while the chicken is hot and crispy. Enjoy!

Tips & Variations

Don’t skip the marinade — it ensures juicy, flavorful chicken.
Use a deep-fry thermometer to maintain oil at 350°F for perfect crispiness.
Fry in batches to avoid lowering oil temperature and soggy chicken.
Drain fried chicken on a wire rack instead of paper towels for extra crispiness.
Toast buns to prevent sogginess and add a pleasant crunch.
Make the dill aioli ahead to allow the flavors to meld.
For a spicy kick, add cayenne pepper to the flour mixture.
Try honey mustard instead of Dijon in the aioli for a sweeter flavor.
Add crispy bacon or coleslaw for extra texture and taste.
Experiment with different cheeses like pepper jack, provolone, or Swiss.

Storage

Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated oven at 350°F (175°C) to help restore crispiness. Avoid microwaving to prevent sogginess. Assemble sandwiches fresh before serving for best texture.

How to Serve

A close-up image of a fried chicken sandwich on a shiny golden brown bun with a white marbled texture background. The sandwich has four layers: the bottom layer is a light golden brown bun spread with a thick, creamy white sauce flecked with green herbs; above it is a crispy, crunchy fried chicken fillet with a rich golden color; next is a layer of shredded pale green lettuce mixed with white creamy dressing; and on top are three thick, round pickle slices with a bright green and darker green edge. The shiny top bun sits slightly pressed on the pickle layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the chicken ahead of time?

Yes, marinate the chicken overnight for maximum flavor and refrigerate the fried chicken for up to 3 days. Reheat in the oven before assembling the sandwich.

What if I don’t have dill pickle juice?

If you don’t have dill pickle juice, you can substitute with a tablespoon of vinegar and a pinch of dill weed to mimic the flavor. But using authentic pickle juice adds the best tangy depth.