Crispy Dill Chicken Sandwich
Enjoy a delightful Crispy Dill Chicken Sandwich with juicy fried chicken, a crunchy coating, fresh dill aioli, and crisp lettuce on toasted brioche buns.
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts (about 6-8 ounces each) Can substitute with chicken thighs for a juicier flavor.
- 1 cup buttermilk Can substitute with regular milk mixed with 1 tablespoon lemon juice or vinegar.
- 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 For a gluten-free option, use gluten-free flour instead.
- 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 Can swap with yogurt for a lighter option.
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
To Serve
- 4 pieces brioche buns, split Toasted with butter.
- 4 slices cheddar cheese (or your favorite cheese) Optional.
- 1 cup shredded lettuce
- 1/2 cup dill pickle chips
- 2 tablespoons butter, melted (for toasting buns)
- 4-6 cups vegetable oil, for frying
Instructions
Marination
- 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, preferably overnight.
Coating Preparation
- In a large, shallow dish, combine all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper.
- Whisk thoroughly to distribute seasoning evenly.
Dredging
- Remove a chicken breast from the marinade, allowing excess to drip off. Press it firmly into the flour mixture, coating both sides completely.
- Shake off excess flour and repeat with the remaining chicken.
- For extra crispiness, consider double dredging.
Frying
- Heat vegetable oil in a large pot over medium-high heat until it reaches 350°F (175°C).
- Carefully place the chicken into the hot oil and fry for about 6-8 minutes per side.
- Remove and drain on a wire rack.
Dill Aioli Preparation
- In a small bowl, mix mayonnaise, dill, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper. Chill for at least 30 minutes.
Bun Toasting & Assembly
- Brush melted butter on cut sides of brioche buns and toast until golden.
- Spread dill aioli on both sides of the buns, add lettuce, fried chicken, cheese, and pickle chips before closing with the top bun.
Notes
Timing is crucial; marinate overnight for best results. Serve immediately after assembly for optimal texture.