Crispy Dill Chicken Sandwich (Printable Version)
Golden fried chicken with fresh dill, tangy pickles, and creamy mayo on toasted brioche.
# What You'll Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts (about 5 ounces each)
02 - 1 cup buttermilk
03 - 1 tablespoon fresh dill, chopped
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
→ For the Breading
08 - 1 cup all-purpose flour
09 - ½ cup cornstarch
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
→ For Frying
13 - Vegetable oil, for deep frying
→ For the Dill Mayo
14 - ½ cup mayonnaise
15 - 1 tablespoon fresh dill, chopped
16 - 1 tablespoon lemon juice
17 - 1 teaspoon Dijon mustard
18 - ½ teaspoon garlic powder
19 - Salt and pepper, to taste
→ For Assembly
20 - 4 brioche buns, split
21 - 8–12 dill pickle slices
22 - 1 cup shredded iceberg lettuce
23 - Optional: tomato slices
# How To Make It:
01 - In a large bowl, combine buttermilk, dill, garlic powder, onion powder, salt, and black pepper. Add chicken breasts, turning to coat thoroughly. Cover and marinate in the refrigerator for at least 30 minutes, up to 4 hours for optimal flavor penetration.
02 - In a shallow dish, whisk together flour, cornstarch, paprika, salt, and black pepper until evenly distributed.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture to ensure complete coating. Arrange on a tray and let rest for 5 minutes to set the breading.
04 - Heat oil in a deep fryer or large skillet to 350°F. Fry chicken breasts in batches for 4–5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Transfer to paper towels to drain excess oil.
05 - In a small bowl, whisk together mayonnaise, dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined.
06 - Lightly toast brioche buns. Spread dill mayo generously on both halves. Layer shredded lettuce and pickles on the bottom bun, place crispy chicken on top, add tomato slices if desired, and cover with the top bun.
07 - Serve immediately while chicken is hot and coating maintains maximum crunch.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while keeping that satisfying crunch
- Fresh dill in both the chicken and sauce creates a bright, garden-fresh flavor that cuts through the richness
02 -
- Letting the dredged chicken rest for 5 minutes before frying is the difference between breading that sticks and breading that slides off in the oil
- Double-dipping the chicken back into buttermilk and then flour creates an exceptionally thick and crunchy crust if you want to go all out
03 -
- Use a kitchen thermometer to check your oil temperature, guessing leads to either undercooked chicken or burned coating
- Pat the marinated chicken lightly with paper towels before dredging, but do not remove all the buttermilk, it helps the flour adhere