Crispy Dill Chicken Sandwich (Print Version)
Golden crunchy chicken with fresh dill, tangy pickles, and creamy mayo on soft brioche.
# What You'll Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - 1 cup buttermilk
03 - 1 tablespoon fresh dill, chopped
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
→ For the Breading
08 - 1 cup all-purpose flour
09 - ½ cup cornstarch
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
→ For Frying
13 - Vegetable oil, for deep frying
→ For the Dill Mayo
14 - ½ cup mayonnaise
15 - 1 tablespoon fresh dill, chopped
16 - 1 tablespoon lemon juice
17 - 1 teaspoon Dijon mustard
18 - ½ teaspoon garlic powder
19 - Salt and pepper, to taste
→ For Assembly
20 - 4 brioche buns, split
21 - 8–12 dill pickle slices
22 - 1 cup shredded iceberg lettuce
23 - Optional: tomato slices
# How to Cook:
01 - In a large bowl, combine buttermilk, dill, garlic powder, onion powder, salt, and black pepper. Add chicken breasts, turning to coat. Cover and marinate in the fridge for at least 30 minutes (or up to 4 hours for best flavor).
02 - In a shallow dish, whisk together flour, cornstarch, paprika, salt, and black pepper.
03 - Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Place on a tray and let sit for 5 minutes.
04 - Heat oil in a deep fryer or large skillet to 350°F. Fry chicken breasts in batches for 4–5 minutes per side, or until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
05 - In a small bowl, mix together mayonnaise, dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper to make the dill mayo.
06 - Toast brioche buns lightly. Spread dill mayo on both halves. Layer lettuce and pickles on the bottom bun, add crispy chicken, and top with optional tomato slices. Cover with top bun.
07 - Serve immediately while hot and crispy.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating the perfect adhesive for that crunch-when-you-bite coating
- Fresh dill in both the marinade and the mayo means every layer sings with herbaceous brightness
02 -
- Letting the dredged chicken rest for 5 minutes before frying is the difference between coating that sticks and coating that slides off into your oil
- Oil temperature matters—too cold and you get greasy chicken, too hot and the outside burns before the inside cooks through
03 -
- Pound thicker chicken breasts to an even thickness before marinating so they cook uniformly
- Line your frying station with paper towels before you start to keep cleanup manageable