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Crispy Dill Chicken Sandwich Recipe

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★★★★★

4.6 from 119 reviews

This Crispy Dill Chicken Sandwich features juicy, buttermilk-marinated fried chicken coated in a flavorful dill-infused crispy crust, topped with creamy dill aioli, cheddar cheese, crunchy pickles, and shredded lettuce, all nestled inside toasted brioche buns. A perfect balance of tangy, savory, and fresh flavors with a satisfying crunch, ideal for a tasty lunch or casual dinner.

Ingredients

Scale

For the Chicken

  • 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)

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
  • Salt and pepper to taste

For the Sandwich

  • 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)

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Submerge the chicken breasts fully, cover, and refrigerate for at least 2 hours or overnight for best results.
  2. Prepare the Dredging Station: In a large shallow dish, mix all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper to create an evenly distributed coating mixture.
  3. Dredge the Chicken: Remove each chicken breast from marinade, letting excess drip off, then coat thoroughly in the flour mixture, pressing firmly to cover completely. Optionally, double dredge for extra crispiness by dipping back in marinade and flour mixture.
  4. Heat the Oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven about 2-3 inches deep. Heat to 350°F (175°C), using a thermometer to monitor temperature precisely.
  5. Fry the Chicken: Carefully place chicken breasts into the hot oil without overcrowding. Fry for 6-8 minutes per side until golden brown and internal temperature reaches 165°F (74°C).
  6. Drain the Chicken: Remove chicken with a slotted spoon or tongs and place on a wire rack over paper towels to drain excess oil, keeping the crust crispy.
  7. Make the Dill Aioli: In a small bowl, combine mayonnaise, chopped dill, lemon juice, minced garlic, and Dijon mustard. Stir well and season with salt and pepper to taste. Refrigerate for at least 30 minutes if possible to enhance flavors.
  8. Toast the Buns: Spread melted butter on brioche buns’ cut sides and toast in a skillet over medium heat for 1-2 minutes until golden and crispy.
  9. Assemble the Sandwich: Spread dill aioli generously on both bun halves. Layer shredded lettuce on the bottom bun, followed by the crispy chicken breast, a slice of cheddar cheese, and dill pickle chips. Top with the bun’s other half.
  10. Serve Immediately: Enjoy your sandwich hot, while the chicken is tender and crispy.

Notes

  • Marinating the chicken overnight enhances tenderness and flavor.
  • Maintaining oil temperature at 350°F is key to crispy, non-greasy chicken.
  • Do not overcrowd the frying pot to prevent oil temperature from dropping.
  • Draining fried chicken on a wire rack prevents sogginess.
  • Toasting buns adds texture and prevents moisture absorption.
  • Dill aioli can be prepared ahead to deepen flavors.
  • Adjust dill, lemon juice, and garlic in aioli to suit taste preferences.
  • Serve the sandwich immediately for best texture and flavor.

Keywords: Crispy chicken sandwich, fried chicken sandwich, dill chicken, dill aioli, homemade chicken sandwich, lunch recipe, American sandwich

Find it online: https://biteandenjoy.com/crispy-dill-chicken-sandwich-recipe/