Description
This Crispy Dill Chicken Sandwich combines tender, juicy chicken marinated in a flavorful blend of buttermilk and dill pickle juice, then double-dredged and fried to a golden crisp. Paired with a tangy homemade dill aioli, fresh shredded lettuce, cheddar cheese, and crunchy dill pickle chips, all sandwiched between buttery toasted brioche buns, this recipe delivers the ultimate crispy chicken sandwich experience.
Ingredients
Chicken and 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
Dredging Mixture
- 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
Frying
- Vegetable oil, for frying (about 4-6 cups)
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
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)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, 1 teaspoon salt, 1/2 teaspoon black pepper, garlic powder, and paprika. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours or preferably overnight to tenderize and infuse flavor.
- Prepare Dredging Station: In a large, shallow dish, combine the all-purpose flour, cornstarch, dried dill weed, baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk thoroughly to evenly distribute the spices and leavening agent.
- Dredge the Chicken: Remove one chicken breast from the marinade, allowing excess to drip off. Press firmly into the flour mixture coating both sides completely. Shake off excess flour. Repeat for the second breast. For extra crispiness, optionally double dredge by dipping back into the marinade and then again into the flour mixture.
- Heat the Oil: Pour vegetable oil into a heavy-bottomed pot or Dutch oven to a depth of 2-3 inches. Heat over medium-high heat until it reaches 350°F (175°C), using a deep-fry thermometer to monitor temperature for optimal frying conditions.
- Fry the Chicken: Carefully place one or two chicken breasts into the hot oil without overcrowding. Fry for 6-8 minutes per side or until golden brown and the internal temperature reaches 165°F (74°C), ensuring a crispy crust and fully cooked interior.
- Drain the Chicken: Remove the fried chicken using a slotted spoon or tongs. Transfer to a wire rack lined with paper towels to drain excess oil and keep the crust crisp.
- Make the Dill Aioli: In a small bowl, mix 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 meld flavors before assembly.
- Toast the Buns: Brush the cut sides of brioche buns with melted butter. Place buns butter-side down in a skillet over medium heat. Toast for 1-2 minutes until golden brown and crisp.
- Assemble the Sandwich: Spread a generous amount of dill aioli on top and bottom buns. Layer shredded lettuce on the bottom bun, followed by a crispy fried chicken breast. Top the chicken with a slice of cheddar cheese and dill pickle chips. Cap with the top bun.
- Serve Immediately: Enjoy the sandwich while the chicken remains hot and crispy for the best texture and flavor.
Notes
- Marinate the chicken overnight for maximum flavor and tenderness.
- Use a deep-fry thermometer to maintain consistent oil temperature for perfect crispiness.
- Double dredging the chicken results in an extra crispy crust.
- Allow the fried chicken to rest on a wire rack rather than paper towels to keep the crust from becoming soggy.
- Fresh dill in the aioli adds bright herbal notes essential to the sandwich’s signature flavor.
- Toast buns just before assembly to prevent sogginess.
- Prep Time: 10 minutes active, plus 2 hours to overnight marinating
- Cook Time: 15 minutes frying and toasting
- Category: Sandwich
- Method: Frying
- Cuisine: American
