Description
A delightful crispy chicken sandwich infused with zesty dill flavor, perfect for weeknight meals or gatherings.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 6–8 ounces each)
- 1 cup buttermilk
- 2 tablespoons dill pickle juice
- 1 large egg
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon dried dill weed
- 1 teaspoon baking powder
- 1 teaspoon salt (for coating)
- ½ 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
- Salt and pepper to taste
- 4 brioche buns, split
- 4 slices cheddar cheese (or your favorite cheese)
- 1 cup shredded lettuce
- ½ cup dill pickle chips
- 2 tablespoons butter, melted (for toasting buns)
- Vegetable oil, for frying (about 4-6 cups)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Submerge the chicken breasts in this mixture. Cover and refrigerate for at least 2 hours, or overnight for optimal flavor.
- Prepare the Coating: In a large, shallow dish, combine the all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk well to ensure an even distribution of ingredients.
- Dredge the Chicken: Remove one chicken breast from the marinade, allowing excess liquid to drip off. Press it firmly into the flour mixture, ensuring both sides are fully coated. Shake off any excess flour and set aside. Repeat with the other chicken breast. For extra crispiness, you can dip the chicken back into the buttermilk and dredge in the flour mixture a second time.
- Heat the Oil: Pour vegetable oil into a large, heavy-bottomed pot or Dutch oven, ensuring it’s deep enough to submerge the chicken by about 2-3 inches. Heat the oil over medium-high heat until it reaches 350°F (175°C), checking with a deep-fry thermometer for accuracy.
- Fry the Chicken: Carefully place one or two chicken breasts into the hot oil, ensuring not to overcrowd the pot. Fry for approximately 6-8 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C).
- Drain the Chicken: Once cooked, use a slotted spoon or tongs to remove the chicken from the oil and transfer it to a wire rack lined with paper towels to drain any excess oil while keeping it crispy.
- Mix the Dill Aioli: In a small bowl, combine mayonnaise, finely chopped fresh dill, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper to taste. Chill this mixture for at least 30 minutes to allow the flavors to meld together.
- Toast the Buns: Brush the cut sides of the brioche buns with melted butter. Place them butter-side down on a skillet over medium heat and toast for 1-2 minutes until golden and crispy.
- Assemble the Sandwich: Spread a generous layer of dill aioli on both the top and bottom buns. On the bottom bun, add a layer of shredded lettuce, then place the crispy fried chicken breast on top. Add a slice of cheddar cheese and some dill pickle chips before closing it with the top bun.
- Serve Warm: Enjoy your homemade crispy chicken sandwich warm for the best flavor and texture.
Notes
For extra crispy chicken, consider double dredging the chicken before frying.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 4g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: chicken sandwich, crispy, dill, summer cookout, fried chicken