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Crispy Dill Chicken Sandwich

This Crispy Dill Chicken Sandwich features a crispy chicken breast enhanced by tangy dill, all tucked between a plush brioche bun. It's a comforting, quick meal perfect for busy weeknights.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

Chicken Marinade
  • 2 large boneless, skinless chicken breasts (about 6-8 ounces each)
  • 1 cup buttermilk (for marinating the chicken)
  • 2 tablespoons dill pickle juice (adds tanginess)
  • 1 large egg (binds the coating)
  • 1 teaspoon salt (seasoning)
  • ½ teaspoon black pepper (seasoning)
  • ½ teaspoon garlic powder (for flavor)
  • ¼ teaspoon paprika (adds color)
Coating
  • 2 cups all-purpose flour (for coating)
  • ½ cup cornstarch (for extra crispiness)
  • 1 tablespoon dried dill weed (enhances the dill flavor)
  • 1 teaspoon baking powder (for lightness)
Dill Sauce
  • 1 cup mayonnaise (for the creamy sauce)
  • 2 tablespoons finely chopped fresh dill (freshens the sauce)
  • 1 tablespoon lemon juice (for brightness)
  • 1 clove garlic, minced (adds depth of flavor)
  • 1 teaspoon Dijon mustard (for tang)
Sandwich Assembly
  • 4 pieces brioche buns, split (for serving)
  • 4 slices cheddar cheese (or your favorite cheese)
  • 1 cup shredded lettuce (crunchy topping)
  • ½ cup dill pickle chips (for an extra zing)
  • 2 tablespoons butter, melted (for toasting buns)
  • 4-6 cups vegetable oil (for frying)

Method
 

Preparation
  1. In a large bowl, combine the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Add the chicken breasts and ensure they are fully submerged. Cover and refrigerate for at least 30 minutes (or overnight for more flavor).
  2. In a separate bowl, whisk together the flour, cornstarch, dried dill weed, baking powder, salt, and black pepper.
Cooking
  1. In a large skillet or deep fryer, heat vegetable oil to 350°F (175°C).
  2. Remove the chicken from the marinade, allowing excess liquid to drip off. Dredge each piece in the flour mixture, pressing firmly to adhere.
  3. Carefully place the coated chicken into the hot oil and fry for about 5-7 minutes on each side, or until golden brown and cooked through. Transfer to a paper towel-lined plate to drain excess oil.
Making the Sauce
  1. In a small bowl, mix together mayonnaise, fresh dill, lemon juice, minced garlic, Dijon mustard, and salt and pepper to taste.
Assemble the Sandwich
  1. In a separate pan, melt butter over medium heat and toast the brioche buns until golden brown.
  2. Spread a generous amount of dill sauce on the bottom half of each bun. Add lettuce, a crispy chicken breast, a slice of cheese, dill pickle chips, and top with the other half of the bun.
  3. Serve immediately and enjoy your Crispy Dill Chicken Sandwich!

Notes

Ensure your oil is hot enough before frying to create a crispy exterior. Avoid overcrowding the pan to maintain a consistent oil temperature. Allow the chicken to rest on paper towels to absorb excess oil. For extra flavor, marinate the chicken overnight.