Crispy Dill Chicken Sandwich (Printer-friendly)
Golden crunchy chicken with fresh dill, tangy pickles, and creamy dill mayo on soft brioche.
# What You’ll Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts (about 5 oz 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 Guide:
01 - Combine buttermilk, fresh dill, garlic powder, onion powder, salt, and black pepper in a large bowl. Add chicken breasts and turn to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours for optimal flavor penetration.
02 - Whisk together flour, cornstarch, smoked paprika, salt, and black pepper in a shallow dish until well combined.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture to ensure complete coating. Place coated chicken on a tray and let rest for 5 minutes to set the breading.
04 - Heat vegetable 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 to an internal temperature of 165°F. Transfer to paper towels to drain excess oil.
05 - Mix mayonnaise, fresh dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper in a small bowl until smooth and well incorporated.
06 - Lightly toast the brioche buns. Spread dill mayo generously on both halves. Layer shredded lettuce and pickle slices on the bottom bun, place crispy chicken on top, and add tomato slices if desired. Cover with top bun and serve immediately while hot.
# Expert Advice:
01 -
- The crunch against the soft bun creates this perfect texture contrast that keeps you coming back
- Fresh dill in both the marinade and sauce makes every bite sing with brightness
- These come together faster than you can drive to a drive-through and taste infinitely better
02 -
- Letting the dredged chicken rest for 5 minutes before frying prevents the coating from falling off in hot oil
- Double-dipping back into buttermilk then flour again creates an extra thick crust that holds up to sauce
- A thermometer is your best friend here, guessing oil temperature almost always leads to greasy results
03 -
- Pound your chicken to even thickness before marinating for consistent cooking every time
- Room temperature chicken fries more evenly than cold straight from the fridge