Description
This Crispy Dill Chicken Sandwich features juicy, tender chicken breasts marinated in a tangy buttermilk and dill pickle juice blend, then fried to a golden, crunchy perfection. Layered with a fresh dill aioli, sharp cheddar cheese, shredded lettuce, and dill pickle chips on toasted brioche buns, this sandwich offers a refreshing twist on a classic favorite with vibrant dill flavors and irresistible texture.
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
- 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 in this marinade, cover, and refrigerate for at least 2 hours or preferably overnight to tenderize the meat and infuse it with flavor.
- Prepare the Coating Mixture: In a large shallow dish, thoroughly combine the all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper to create a well-seasoned coating for the chicken.
- Coat the Chicken: Remove a chicken breast from the marinade, letting excess drip off. Firmly press it into the flour mixture, making sure both sides are completely coated. Shake off excess flour. For extra crispiness, optionally dip the chicken back into the buttermilk marinade and then again into the flour mixture to double dredge.
- Heat the Oil: Pour vegetable oil into a heavy-bottomed pot or Dutch oven, deep enough to submerge the chicken 2-3 inches. Heat the oil over medium-high heat until it 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 without overcrowding. Fry for about 6-8 minutes per side, turning once, until the coating is golden brown and the internal temperature of the chicken reaches 165°F (74°C).
- Drain the Chicken: Remove the 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, combine mayonnaise, finely chopped fresh dill, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper to taste. Chill the aioli for at least 30 minutes to allow the flavors to meld.
- Toast the Buns: Brush the cut sides of brioche buns with melted butter. Place them butter-side down on a skillet over medium heat and toast for 1-2 minutes until golden and crispy.
- Assemble the Sandwiches: Spread a generous layer of dill aioli on both the top and bottom toasted buns. On each bottom bun, layer shredded lettuce, then place a crispy fried chicken breast. Top with a slice of cheddar cheese and dill pickle chips, then close with the top bun.
- Serve: Serve the sandwiches hot to enjoy the contrast of crispy chicken and flavorful, fresh toppings at their best.
Notes
- Marinating overnight enhances the flavor and tenderness of the chicken.
- Double dredging the chicken increases the crunchiness of the coating.
- Use a thermometer to monitor oil temperature for perfect frying.
- To keep the sandwich extra crispy, place the fried chicken on a wire rack after frying rather than paper towels.
- You can swap cheddar cheese with other melting cheeses like Swiss or pepper jack for different flavor profiles.
- Homemade dill pickles or chips add the best fresh flavor.
- Butter the buns just before toasting for a golden crust and richer taste.
Keywords: crispy chicken sandwich, dill chicken sandwich, fried chicken sandwich, dill pickle chicken, buttermilk fried chicken, homemade chicken sandwich