Crispy Dill Chicken Sandwich (Printable version)
Golden fried chicken with fresh dill, tangy pickles, and creamy mayo on a toasted brioche bun.
# What you 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:
01 - In a large bowl, combine buttermilk, dill, garlic powder, onion powder, salt, and black pepper. Add chicken breasts, turning to coat. Cover and marinate in the fridge for at least 30 minutes (or up to 4 hours for best flavor).
02 - In a shallow dish, whisk together flour, cornstarch, paprika, salt, and black pepper.
03 - Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Place on a tray and let sit for 5 minutes.
04 - Heat oil in a deep fryer or large skillet to 350°F. Fry chicken breasts in batches for 4–5 minutes per side, or until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
05 - In a small bowl, mix together mayonnaise, dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper to make the dill mayo.
06 - Toast brioche buns lightly. Spread dill mayo on both halves. Layer lettuce and pickles on the bottom bun, add crispy chicken, and top with optional tomato slices. Cover with top bun.
07 - Serve immediately while hot and crispy.
# Expert Advice:
01 -
- The dill-infused marinade creates layers of flavor you cannot get from regular fried chicken
- That crunch when you bite through the crispy coating into juicy meat is absolutely worth the effort
02 -
- Letting the breaded chicken rest for 5 minutes before frying prevents the coating from sliding off
- Oil that is not hot enough makes soggy chicken, so use a thermometer if you have one
03 -
- Double dipping in buttermilk then flour creates an extra thick and crispy crust
- Greek yogurt can replace half the mayonnaise for a lighter version that still tastes rich