This dill chicken sandwich recipe comes together in about 30 minutes and takes the frying out of your weeknight meal prep! Perfect for a quick and easy dinner that your family will love. Seriously, weeknight dinners don’t get much better than this!
Ingredients Breakdown
For the Chicken
- 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
For the Dredging Mixture
- 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
- Salt and pepper to taste
For Assembling the Sandwich
- 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)
How to Make This Crispy Dill Chicken Sandwich
1. Marinate the Chicken: In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. It smells incredible as soon as you start mixing! Submerge the chicken breasts in this flavorful mixture, cover, and refrigerate for at least 2 hours, or even better, overnight. This tenderizes the meat and infuses so much flavor.
2. Prepare the Dredging Mixture: In a large, shallow dish, combine the flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk it up thoroughly to ensure that the seasonings are evenly distributed. I just love the way dill adds that fresh, vibrant flavor!
3. Dredge the Chicken: Okay, this part is super satisfying. Remove a chicken breast from the marinade, letting any excess drip off, and press it firmly into the flour mixture. You want to coat both sides completely and shake off any extra flour. I like to double dredge for extra crispy goodness, essentially dip it back into the buttermilk, then again into the flour mixture. Trust me, this gives a crunch that your family will crave!
4. Frying Time: Pour vegetable oil into a large heavy-bottomed pot or Dutch oven deep enough (about 2-3 inches) for frying. Heat it over medium-high heat until it reaches 350°F (175°C), you want that oil nice and hot. Carefully place one or two chicken breasts in the hot oil, making sure not to overcrowd the pot. Fry them for about 6-8 minutes on each side, turning once, until they are golden brown and the internal temperature hits 165°F (74°C). Your kitchen will smell like heaven!
5. Drain Excess Oil: Once they’re golden and crispy, remove the chicken breasts with a slotted spoon or tongs and transfer them to a wire rack lined with paper towels to drain any excess oil. This keeps them crispy. Just look at that color!
6. Make the Dill Aioli: In a small bowl, mix together the mayonnaise, finely chopped fresh dill, lemon juice, minced garlic, and Dijon mustard. Season with a couple of pinches of salt and pepper to taste. Chill it for at least 30 minutes to let those flavors meld into something gorgeous.
7. Toast the Buns: Brush the cut sides of the brioche buns with the melted butter. Place them butter-side down in a skillet over medium heat and toast for 1-2 minutes until they’re golden and crisp. There’s something magical about crispy buns.
8. Assemble the Sandwich: Spread a generous layer of dill aioli on the bottom and top buns. On the bottom bun, pile on a good amount of shredded lettuce, then place the crispy chicken breast on top. Add a slice of cheese and some dill pickle chips, don’t hold back on those! Top it off with the top bun. You’re gonna love each delicious bite!
9. Serve Immediately: Serve the sandwiches hot, and watch them disappear as everyone digs in. It’s the kind of meal that makes your heart sing!
If you loved this crispy dill chicken sandwich, be sure to check out my Lebanese Chicken or my Cajun Chicken Sandwich!
Why This Recipe Works
Quick & Easy
This crispy dill chicken sandwich comes together in under 30 minutes! Perfect for those busy weeknights when you need dinner on the table ASAP.
Customizable
The beauty of this dish is how it embraces creativity. Feel free to throw in unexpected ingredients, got some spicy jalapeños? Toss ’em in! Don’t have dill? Use whatever herbs you have!
Comfort Food
This is the kind of meal that wraps around you like a warm hug. You get a crispy, juicy chicken breast topped with a creamy dill aioli, what more could you want for comfort food?
Crowd-Pleaser
From picky eaters to family foodies, this recipe has something for everyone. It’s loaded with flavor, and you can scale the ingredients depending on how many mouths you need to feed.
Serving and Storage
What to Serve With This
These sandwiches pair perfectly with a side of crispy sweet potato fries or a simple green salad. You can even whip up some coleslaw for that extra crunch!
Storage
Leftovers? Cover them and store them in the refrigerator for up to 3 days. The chicken may lose a bit of its crispiness, but it’s still delicious.
Reheating Instructions
For the best results, reheat them in a air fryer or oven at 350°F (175°C) for about 10-15 minutes until warmed through and crispy again. Just keep an eye on them so they don’t overcook!
Freezer Friendly
If you have leftovers, you can freeze the cooked chicken (without the bun and toppings) for up to 3 months. Just be sure to wrap them well and label with the date for easy identification!
So there you have it! This Crispy Dill Chicken Sandwich is a delightful twist on a classic that will have your whole family asking for more. One bite and they’ll understand why this has become a staple in my home. Thanks for hanging out with me today.
Happy cooking! And for more recipes, follow us on Pinterest.
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Crispy Dill Chicken Sandwich
- Total Time: 150 minutes
- Yield: 4 servings 1x
- Diet: None
Description
A delicious crispy dill chicken sandwich that’s perfect for quick weeknight dinners.
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)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Submerge chicken in the mixture, cover and refrigerate for at least 2 hours or overnight.
- Prepare the Dredging Mixture: In a large dish, combine flour, cornstarch, dried dill weed, baking powder, salt, and black pepper.
- Dredge the Chicken: Remove a chicken breast from the marinade, allowing excess to drip off, and coat in the flour mixture. Double dredge for extra crispiness.
- Fry the Chicken: Heat vegetable oil in a pot to 350°F (175°C). Fry chicken for 6-8 minutes on each side until golden brown and cooked through.
- Drain Excess Oil: Remove chicken and drain on a wire rack lined with paper towels.
- Make the Dill Aioli: Mix mayonnaise, dill, lemon juice, minced garlic, and Dijon mustard. Season to taste and chill for at least 30 minutes.
- Toast the Buns: Brush cut sides of buns with melted butter and toast in a skillet over medium heat until golden.
- Assemble the Sandwich: Spread aioli on buns, add lettuce, crispy chicken, cheese, and pickle chips.
- Serve Immediately: Enjoy while hot.
Notes
Customize your sandwich by adding your favorite ingredients or leftover veggies.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 2g
- Sodium: 600mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg