Description
This Crispy Dill Chicken Sandwich combines juicy, marinated chicken with a delightful dill aioli, creating an unforgettable meal experience.
Ingredients
Scale
- 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 additional 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
- Marinate the chicken: In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, 1 teaspoon of salt, 1/2 teaspoon black pepper, garlic powder, and paprika. Submerge your chicken breasts in this marinade, cover, and let it sit in the fridge for at least 120 minutes or ideally, overnight.
- Prepare the dry mix: In a large, shallow dish, combine the all-purpose flour, cornstarch, dried dill weed, baking powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Whisk thoroughly until evenly combined.
- Dredge the chicken: When you’re ready to fry, remove a chicken breast from the marinade, letting excess sauce drip off. Press it firmly into the flour mixture, ensuring the chicken is well coated on all sides. For an extra crispy texture, double dredge by dipping back into the buttermilk and then the flour again.
- Heat the oil: In a large heavy-bottomed pot or Dutch oven, pour enough vegetable oil to submerge the chicken about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Fry the chicken: Gently add one or two chicken breasts into the hot oil, being careful not to overcrowd the pot. Fry for approximately 6-8 minutes per side until they are golden brown and the internal temperature reaches 165°F (74°C).
- Drain excess oil: Use a slotted spoon or tongs to remove the fried chicken breasts, and place them on a wire rack lined with paper towels to drain any excess oil.
- Make the dill aioli: In a small bowl, mix together mayonnaise, finely chopped fresh dill, lemon juice, minced garlic, and Dijon mustard. Add salt and pepper to taste. Allow it to chill for at least 30 minutes to let the flavors meld.
- Toast the buns: Brush melted butter on the cut sides of brioche buns, and place them butter-side down on a skillet over medium heat. Toast for about 1-2 minutes until they’re golden brown and crispy.
- Assemble the sandwich: Spread a generous layer of dill aioli on both the top and bottom buns. On the bottom bun, add shredded lettuce, then place the crispy fried chicken breast, topping it with a slice of cheddar cheese and dill pickle chips. Close the sandwich with the top bun.
- Serve hot: Enjoy your Crispy Dill Chicken Sandwich immediately for the best texture and flavor contrast!
Notes
For flavor infusion, consider marinating the chicken overnight. Avoid microwaving leftovers to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 4g
- Sodium: 900mg
- Fat: 28g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 150mg
Keywords: chicken sandwich, crispy chicken, dill aioli, comfort food, easy recipe