Crispy Dill Chicken Sandwich (Print Version)
Golden crunchy chicken with fresh dill, tangy pickles, and creamy mayo on soft brioche buns.
# What You 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 Make It:
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 until well combined.
03 - Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere coating. Place on a tray and let sit 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, or until golden brown and cooked through (internal temperature reaches 165°F). Drain on paper towels.
05 - In a small bowl, mix together mayonnaise, dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined.
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 for best texture and flavor.
# Expert Hints:
01 -
- The buttermilk marinade keeps the chicken incredibly juicy while the exterior shatters beautifully when you bite down
- That dill mayo is the kind of sauce you will want to put on everything else in your life
02 -
- Letting the breaded chicken sit for 5 minutes before frying prevents the coating from slipping off
- A thermometer is your best friend here undercooked chicken is never worth the risk
03 -
- Pat the chicken dry before marinating so the buttermilk really penetrates
- Let fried chicken rest on a wire rack not paper towels for maximum crunch retention