Crispy Dill Chicken Sandwich Recipe

Why Make This Recipe

Crispy Dill Chicken Sandwiches are not just a meal; they are an experience. This dish combines juicy fried chicken with the refreshing taste of dill and a creamy aioli, all stacked between soft brioche buns. Perfect for lunch or dinner, it offers a delightful mix of textures and flavors that will satisfy your cravings and leave you wanting more. Plus, making these sandwiches at home lets you control the ingredients, ensuring everything is fresh and delicious.

How to Make Crispy Dill Chicken Sandwiches

Ingredients:

• 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
• 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
• 1/2 teaspoon black pepper
• 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
• 1/2 cup dill pickle chips
• 2 tablespoons butter, melted (for toasting buns)
• Vegetable oil, for frying (about 4-6 cups)

Directions:

1. In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Add the chicken breasts to the marinade, cover, and refrigerate for at least 2 hours or overnight.
2. In a large dish, combine all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk until evenly mixed.
3. Remove a chicken breast from the marinade, letting the excess drip off. Dredge it in the flour mixture to coat both sides. Shake off any extra flour. Repeat with the other chicken breasts. For extra crunch, dip in the buttermilk again and coat in flour a second time.
4. Pour vegetable oil into a pot or Dutch oven, enough to submerge the chicken by 2-3 inches. Heat the oil to 350°F (175°C).
5. Carefully add one or two chicken breasts to the hot oil, frying for about 6-8 minutes per side. The chicken is done when it is golden brown and reaches an internal temperature of 165°F (74°C).
6. Use a slotted spoon to remove the fried chicken and place it on a wire rack lined with paper towels to drain excess oil.
7. In a small bowl, mix mayonnaise, chopped fresh dill, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper. Chill for 30 minutes to let the flavors combine.
8. Brush melted butter on the cut sides of the brioche buns. Toast them in a skillet over medium heat for 1-2 minutes until golden.
9. Spread a layer of dill aioli on both halves of the buns. On the bottom bun, add shredded lettuce, place the crispy chicken breast, top with a slice of cheddar cheese, and add dill pickle chips before closing with the top bun.
10. Enjoy the sandwiches while they’re hot, showcasing the crispy chicken and flavorful toppings!

How to Serve Crispy Dill Chicken Sandwiches

Serve these Crispy Dill Chicken Sandwiches hot for the best flavor and texture. Pair them with a side of fries, potato chips, or a fresh salad for a complete meal. You can also add extra condiments like mustard or ketchup if you like, but the dill aioli truly shines as the star of this sandwich.

How to Store Crispy Dill Chicken Sandwiches

If you have leftovers, you can store the sandwiches in an airtight container in the refrigerator for up to 2 days. It’s best to store the components separately, especially the crispy chicken, to maintain the crunch. Reheat the chicken in an oven to help it regain its crispiness before assembling the sandwiches again.

Tips to Make Crispy Dill Chicken Sandwiches

• For an even more flavorful chicken, marinate it overnight.
• Ensure the oil is hot enough before frying to avoid greasy chicken.
• If you prefer, you can bake the chicken at 400°F (200°C) for about 20-25 minutes for a healthier option, though it won’t be as crispy.
• Serve with additional dill pickle chips on the side for extra crunch.

Variation

Feel free to customize the sandwich with your favorite ingredients. You can add tomatoes, avocado, or switch the cheese to suit your taste. For a spicier kick, consider adding jalapeños or hot sauce to the aioli.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs work great for this recipe. They stay juicy and flavorful.

What if I don’t have buttermilk?

You can make a substitute by mixing milk with a tablespoon of vinegar or lemon juice. Let it sit for a few minutes before using it in the recipe.

Can I make these sandwiches ahead of time?

While it’s best to serve them fresh, prepared chicken and the dill aioli can be made ahead. Just store them separately and assemble the sandwiches right before serving for the best taste.

Crispy Dill Chicken Sandwiches

Crispy Dill Chicken Sandwiches feature juicy fried chicken marinated with dill pickle juice, coated in a crunchy batter, and served with a refreshing dill aioli on soft brioche buns, perfect for a satisfying lunch or dinner.

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 20 minutes mins

Total Time 3 hours hrs 20 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: American

Ingredients Method Notes

Ingredients

  

For the Chicken Marinade

• 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 large boneless, skinless chicken breasts (about 6-8 ounces each)

For the Breading

• 2 cups all-purpose flour
• 1/2 cup cornstarch
• 1 tablespoon dried dill weed
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper

For the Dill Aioli

• 1 cup mayonnaise
• 2 tablespoons finely chopped fresh dill
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• to taste Salt and pepper

For Assembling the Sandwiches

• 4 pieces 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)
• 4-6 cups vegetable oil (for frying)

Method

 

Marinating the Chicken

1. In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika.
2. Add the chicken breasts to the marinade, cover, and refrigerate for at least 2 hours or overnight.

Preparing the Breading

1. In a large dish, combine all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk until evenly mixed.

Frying the Chicken

1. Remove a chicken breast from the marinade, letting the excess drip off. Dredge it in the flour mixture to coat both sides. Shake off any extra flour. Repeat with the other chicken breasts.
2. For extra crunch, dip in buttermilk again and coat in flour a second time.
3. Pour vegetable oil into a pot or Dutch oven, enough to submerge the chicken by 2-3 inches. Heat the oil to 350°F (175°C).
4. Carefully add one or two chicken breasts to the hot oil, frying for about 6-8 minutes per side until golden brown and reaching an internal temperature of 165°F (74°C).
5. Use a slotted spoon to remove the fried chicken and place it on a wire rack lined with paper towels to drain excess oil.

Making the Dill Aioli

1. In a small bowl, mix mayonnaise, chopped fresh dill, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper.
2. Chill for 30 minutes to let the flavors combine.

Assembling the Sandwiches

1. Brush melted butter on the cut sides of the brioche buns. Toast them in a skillet over medium heat for 1-2 minutes until golden.
2. Spread a layer of dill aioli on both halves of the buns. On the bottom bun, add shredded lettuce, place the crispy chicken breast, top with a slice of cheddar cheese, and add dill pickle chips before closing with the top bun.
3. Enjoy the sandwiches while they’re hot, showcasing the crispy chicken and flavorful toppings!

Notes

Serve these Crispy Dill Chicken Sandwiches hot for the best flavor and texture. Pair them with a side of fries, potato chips, or a fresh salad for a complete meal. Store leftovers in an airtight container in the refrigerator for up to 2 days. For best results, store components separately and reheat the chicken in an oven to regain its crispiness.