Name: Crispy Dill Chicken Sandwich
Prep time: 2 h
Cook time: 30 min
Total time: 2 h 30 min
Cuisine: American
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)

Description

A delicious crispy dill chicken sandwich that’s perfect for quick weeknight dinners.

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
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)

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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