Crispy Dill Chicken Sandwich (Print View)
Golden fried chicken with fresh dill and pickles on soft brioche.
# Ingredient List:
→ 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:
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 evenly 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 Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating that perfect crunchy crust we all chase
- Fresh dill in every component, from the meat to the mayo, creates layers of flavor that feel bright and satisfying
02 -
- Letting the dredged chicken rest for five minutes before frying prevents the breading from slipping off during cooking
- Oil temperature matters, too cool and the chicken gets greasy, too hot and the outside burns before the inside cooks
03 -
- Use a kitchen thermometer to check your oil temperature, guessing leads to inconsistent results
- Pat the chicken dry before marinating if it is wet from packaging, the buttermilk needs to penetrate not slide off