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Crispy Dill Chicken Sandwich

Crispy Dill Chicken Sandwich Recipe
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Discover the joy of homemade comfort food with this Crispy Dill Chicken Sandwich! Picture a tender, juicy chicken breast marinated in a zesty dill-infused buttermilk, then coated in a crunchy seasoned flour mixture and fried to golden perfection. Nestled inside a buttery brioche bun, this sandwich is topped with a creamy dill aioli, crisp lettuce, and tangy dill pickle chips — each bite is a delightful explosion of flavor and texture. Perfect for summer picnics, casual lunches with friends, or cozy dinners at home, this recipe will quickly become your go-to for satisfying cravings. Embrace the magic of cooking and create memorable meals that bring loved ones together!

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 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 (for coating)
  • 1/2 teaspoon black pepper (for coating)
  • 1 cup mayonnaise
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 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

  1. In a medium bowl, whisk together buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Submerge chicken breasts in the marinade and refrigerate for at least 2 hours (up to overnight).
  2. In a shallow dish, mix together flour, cornstarch, dried dill weed, salt, and black pepper for the coating.
  3. Heat vegetable oil in a large pot over medium-high heat until it reaches 350°F.
  4. Remove marinated chicken from the marinade; dredge each piece in the flour mixture until fully coated.
  5. Carefully place chicken in hot oil and fry for about 6-8 minutes per side or until golden brown and cooked through (internal temperature should reach 165°F). Drain on paper towels.
  6. Assemble sandwiches by spreading dill aioli on toasted brioche buns; add lettuce, fried chicken, cheese slices (optional), and dill pickle chips.

Nutrition

Find it online: https://isabellacooks.com/crispy-dill-chicken-sandwich-recipe/