Description
A flavorful and crunchy Crispy Dill Chicken Sandwich featuring marinated fried chicken breasts with a dill-infused coating, topped with fresh dill aioli, cheddar cheese, lettuce, and dill pickles, all nestled inside toasted buttery brioche buns. Perfect for a satisfying homemade sandwich experience.
Ingredients
Scale
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
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
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
Sandwich 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
- 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 the mixture, 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, salt, and black pepper. Whisk thoroughly to distribute seasoning evenly.
- Dredge the Chicken: Remove a chicken breast from the marinade, allowing excess to drip off. Press it firmly into the flour mixture, coating both sides completely. Shake off excess flour. Repeat with remaining chicken breasts. For extra crispiness, optionally double dredge by dipping back into buttermilk, then flour again.
- Heat the Oil: Pour vegetable oil into a large heavy-bottomed pot or Dutch oven deep enough to submerge the chicken about 2-3 inches. Heat over medium-high heat until the oil reaches 350°F (175°C), using a deep-fry thermometer for accuracy.
- Fry the Chicken: Carefully place one or two chicken breasts into the hot oil, avoiding overcrowding. Fry for about 6-8 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C).
- Drain the Chicken: Remove fried chicken breasts with a slotted spoon or tongs and transfer to a wire rack lined with paper towels to drain excess oil and maintain crispiness.
- 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 allow flavors to meld.
- Toast the Buns: Brush melted butter on the cut sides of brioche buns. Place butter-side down on a skillet over medium heat and toast for 1-2 minutes until golden and crispy.
- Assemble the Sandwich: Spread a generous layer of dill aioli on both top and bottom buns. On the bottom bun, add shredded lettuce, then place the crispy fried chicken breast. Top with a slice of cheddar cheese, followed by dill pickle chips. Close with the top bun.
- Serve Immediately: Serve the sandwiches hot to enjoy the contrast of crispy chicken and flavorful toppings at their best.
Notes
- Marinating overnight yields the best flavor and juiciness for the chicken.
- Double dredging the chicken helps achieve an extra crispy crust.
- Use a deep-fry thermometer to maintain proper oil temperature for safe and optimal frying.
- Toast buns just before assembling to prevent sogginess.
- Adjust seasoning in the dill aioli to personal taste.
- Ensure not to overcrowd the frying oil to maintain temperature and crispiness.
