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Crispy Dill Chicken Sandwich

A tantalizing sandwich that combines fried chicken with zesty dill aioli, served on toasted brioche buns.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 sandwiches
Course: Dinner, Lunch, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 large boneless, skinless chicken breasts Juicy and tender, these are the stars of the dish.
  • 1 cup buttermilk Adds moisture and acts as a marinade.
  • 2 tablespoons dill pickle juice Infuses the chicken with a refreshing zing.
  • 1 large egg Helps bind the coating.
  • 1 teaspoon salt Essential seasoning.
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 cups all-purpose flour Creates a crispy coating.
  • 1/2 cup cornstarch Helps create a light coating.
  • 1 tablespoon dried dill weed Reinforces the dill flavor.
  • 1 teaspoon baking powder Ensures the batter remains light.
  • vegetable oil For frying.
For the Dill Aioli
  • 1 cup mayonnaise Base for the dill aioli.
  • 2 tablespoons finely chopped fresh dill For aromatic kick.
  • 1 tablespoon lemon juice Brightens the flavor.
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard Adds tanginess.
  • salt and pepper to taste
For Assembly
  • 4 pieces brioche buns, split Soft and buttery.
  • 4 slices cheddar cheese Melted on top of the chicken.
  • 1 cup shredded lettuce Adds fresh crunch.
  • 1/2 cup dill pickle chips Signature dill flavor.
  • 2 tablespoons butter, melted For toasting buns.

Method
 

Marinating
  1. In a medium bowl, whisk together buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Add chicken breasts, ensuring they are well-coated. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
Dredging Station
  1. In a shallow dish, combine flour, cornstarch, dried dill weed, baking powder, salt, and pepper.
Dredging Chicken
  1. Remove chicken from buttermilk mixture. Let excess liquid drip off, then coat in the flour mixture. Optionally, double-dredge for extra crunch.
Frying
  1. Heat vegetable oil in a heavy-bottomed pot over medium-high heat until it reaches 350°F (175°C). Fry chicken for 6-8 minutes per side, or until golden brown and cooked through (internal temperature of 165°F or 74°C).
  2. Transfer fried chicken onto a wire rack lined with paper towels.
Making Dill Aioli
  1. In a mixing bowl, combine mayonnaise, chopped fresh dill, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper to taste. Chill until ready to use.
Toasting Buns
  1. Brush the cut sides of brioche buns with melted butter and toast in a skillet over medium heat until golden brown.
Assembly
  1. Spread dill aioli on both halves of each bun. On the bottom half, layer shredded lettuce, fried chicken, cheddar cheese, and dill pickle chips. Place the top half of the bun on top.
Serving
  1. Serve immediately with crispy fries or light salad.

Notes

For an extra flavor boost, consider adding spices like cayenne or smoked paprika to the seasoning. If you want to skip frying, cook the chicken in an air fryer.