Description
Enjoy a delicious crispy dill chicken sandwich with marinated chicken, zesty dill pickle aioli, and fluffy brioche buns.
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 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
- In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Submerge the chicken breasts in this mixture, cover, and refrigerate for at least 2 hours or, for best results, overnight.
- In a large shallow dish, combine flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk thoroughly to ensure an even distribution of seasoning.
- After marinating, remove each chicken breast, allowing excess marinade to drip off. Coat each breast in the flour mixture, shaking off any excess flour. For added crispiness, consider double dredging by dipping back into the buttermilk and then the flour again.
- Heat vegetable oil in a heavy-bottomed pot or Dutch oven until it reaches 350°F (175°C).
- Carefully add one or two chicken breasts into the hot oil, frying for about 6-8 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
- Remove the fried chicken breasts and transfer to a wire rack lined with paper towels to drain excess oil.
- In a small bowl, mix mayonnaise, chopped fresh dill, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper to taste, then chill for at least 30 minutes to allow flavors to meld.
- Brush melted butter on the cut sides of the brioche buns and place them butter-side down on a skillet over medium heat. Toast for 1-2 minutes until golden and crispy.
- Generously spread dill aioli on both top and bottom buns. On the bottom bun, add shredded lettuce, followed by the crispy fried chicken breast. Top with a cheese slice and dill pickle chips before closing with the top bun.
Notes
For extra flavor, consider adding additional spices to the flour mixture, such as cayenne pepper or smoked paprika. Marinating overnight yields the best results.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 5g
- Sodium: 1100mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
Keywords: sandwich, crispy chicken, dill pickle, fried chicken, comfort food
