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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.
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Prep Time 3 hours
Cook Time 20 minutes
Total Time 3 hours 20 minutes
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.