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Crispy Dill Chicken Sandwich

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A delightful twist on the classic chicken sandwich, featuring a crispy coating and a tangy dill aioli.

Ingredients

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  • 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
  • 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
  • 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
  • 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 the mixture, cover, and refrigerate for at least 2 hours or preferably overnight.
  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.
  3. Coat the Chicken: Remove a chicken breast from the marinade, letting excess drip off. Press into the flour mixture, coating both sides completely. Shake off excess flour. Repeat with remaining chicken breasts.
  4. Heat the Oil: Pour vegetable oil into a large pot, heating until it reaches 350°F (175°C).
  5. Fry the Chicken: Place the chicken breasts into the hot oil and fry for 6-8 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
  6. Drain the Chicken: Remove with a slotted spoon and transfer to a wire rack lined with paper towels.
  7. Make the Dill Aioli: Mix mayonnaise, finely chopped fresh dill, lemon juice, minced garlic, and Dijon mustard. Season to taste and chill for at least 30 minutes.
  8. Toast the Buns: Brush butter on the cut sides of brioche buns and toast on a skillet over medium heat for 1-2 minutes until golden.
  9. Assemble the Sandwich: Spread dill aioli on both buns. On the bottom bun, add shredded lettuce, followed by the crispy chicken, cheese, and dill pickle chips. Close with the top bun.
  10. Serve and Enjoy: Enjoy the sandwiches hot for the best flavor!

Notes

For extra crispiness, consider double dredging the chicken. Store leftovers separately; chicken lasts up to 3 days in the fridge.

Nutrition

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

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