Print

Crispy Dill Chicken Sandwich Recipe

Print Recipe

★★★★★

4.7 from 112 reviews

This Crispy Dill Chicken Sandwich recipe features tender, marinated chicken breasts coated in a flavorful, crispy dill-infused crust, fried to golden perfection. Paired with a tangy homemade dill aioli, fresh lettuce, cheddar cheese, and dill pickle chips, all nestled in buttery toasted brioche buns, this sandwich delivers a delightful combination of textures and bright flavors perfect for a satisfying meal.

Ingredients

Scale

For the Chicken Marinade

  • 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

For the Coating

  • 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
  • Salt and pepper to taste

For Assembly

  • 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

  1. Marinate the Chicken: In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Submerge the chicken breasts in this mixture, cover, and refrigerate for at least 2 hours or preferably overnight. This step tenderizes the chicken and infuses it with flavor.
  2. Prepare the Flour Mixture: In a large, shallow dish, combine the all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk thoroughly to ensure the seasoning is evenly distributed.
  3. Coat the Chicken: Remove one chicken breast from the marinade, letting excess drip off. Press it firmly into the flour mixture to fully coat both sides, then shake off any excess flour. Repeat with the remaining breasts. For extra crispiness, you can double dredge by dipping the chicken back into the marinade and then the flour mixture again.
  4. Heat the Oil: Pour vegetable oil into a large heavy-bottomed pot or Dutch oven to a depth of 2-3 inches. Heat over medium-high heat until the oil reaches 350°F (175°C), checking with a deep-fry thermometer for accuracy.
  5. Fry the Chicken: Carefully place one or two chicken breasts into the hot oil, avoiding overcrowding to maintain temperature. Fry for about 6-8 minutes per side, turning once, until the chicken is golden brown and reaches an internal temperature of 165°F (74°C).
  6. Drain Excess Oil: Remove the fried chicken breasts using a slotted spoon or tongs and transfer them to a wire rack lined with paper towels to drain excess oil while keeping the coating crispy.
  7. Make the Dill Aioli: In a small bowl, combine mayonnaise, finely chopped fresh dill, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper to taste. Chill for at least 30 minutes to let the flavors meld together.
  8. Toast the Buns: Brush the melted butter onto the cut sides of the brioche buns. Place them butter-side down in a skillet over medium heat and toast for 1-2 minutes until they are golden brown and crispy.
  9. Assemble the Sandwiches: Spread a generous layer of dill aioli on both the top and bottom buns. On the bottom bun, add shredded lettuce, then place the crispy fried chicken breast. Top the chicken with a slice of cheddar cheese followed by dill pickle chips. Close the sandwich with the top bun.
  10. Serve: Serve the sandwiches hot to enjoy the perfect contrast of crispy chicken and flavorful accompaniments at their best.

Notes

  • Marinating the chicken overnight enhances flavor and tenderness but a minimum of 2 hours works well.
  • Double dredging the chicken ensures an extra crispy crust.
  • Use a thermometer when frying to maintain proper oil temperature for even cooking and to avoid greasy chicken.
  • Adjust seasoning in the dill aioli to taste; extra dill can deepen the flavor.
  • Brioche buns add a buttery richness that complements the crispy chicken, but any soft sandwich bun can be used.
  • Leftover fried chicken can be reheated in a 350°F oven to maintain crispiness.

Keywords: crispy chicken sandwich, dill chicken sandwich, fried chicken sandwich, homemade chicken sandwich, dill aioli sandwich, buttermilk chicken sandwich

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