why make this recipe
Crispy Dill Chicken Sandwiches are a delightful way to enjoy a tasty meal that combines the crunch of fried chicken with zesty dill in the sauce. If you love a satisfying sandwich that’s easy to make and full of flavor, this recipe is for you. The combination of crispy chicken, fresh ingredients, and a creamy dill aioli makes this sandwich a crowd-pleaser. Perfect for a family dinner, casual get-together, or even a picnic, these sandwiches are sure to impress.
how to make Crispy Dill Chicken Sandwich
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
- In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Submerge the chicken breasts in the mixture, cover, and refrigerate for at least 2 hours or preferably overnight to tenderize and infuse flavor.
- In a large, shallow dish, combine the all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk thoroughly to distribute the seasoning evenly.
- Remove a chicken breast from the marinade, allowing excess to drip off. Press it firmly into the flour mixture, coating both sides completely. Shake off excess flour. Repeat with remaining chicken breasts. For extra crispiness, optionally double dredge by dipping back into buttermilk, then flour again.
- Pour vegetable oil into a large heavy-bottomed pot or Dutch oven deep enough to submerge the chicken by about 2-3 inches. Heat over medium-high heat until the oil reaches 350°F (175°C), using a deep-fry thermometer for accuracy.
- Carefully place one or two chicken breasts into the hot oil, avoiding overcrowding. Fry for about 6-8 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C).
- Remove fried chicken breasts with a slotted spoon or tongs and transfer to a wire rack lined with paper towels to drain excess oil and maintain crispiness.
- In a small bowl, mix mayonnaise, finely chopped fresh dill, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper to taste. Chill for at least 30 minutes to allow flavors to meld.
- Brush melted butter on the cut sides of brioche buns. Place butter-side down on a skillet over medium heat and toast for 1-2 minutes until golden and crispy.
- Spread a generous layer of dill aioli on both top and bottom buns. On the bottom bun, add shredded lettuce, then place the crispy fried chicken breast. Top with a slice of cheddar cheese, followed by dill pickle chips. Close with the top bun.
- Serve the sandwiches hot to enjoy the contrast of crispy chicken and flavorful toppings at their best.
how to serve Crispy Dill Chicken Sandwich
These sandwiches are best served hot and can be enjoyed with a side of fries, potato chips, or a fresh salad. Feel free to add extra toppings like tomatoes or onions for more flavor.
how to store Crispy Dill Chicken Sandwich
If you have leftover sandwiches, store the chicken, sauce, and toppings separately in airtight containers in the refrigerator. The fried chicken can last up to 3 days, while the dill aioli stays fresh for about a week.
tips to make Crispy Dill Chicken Sandwich
- For even crispier chicken, consider double dredging. This means coating the chicken in flour after dipping it in the buttermilk once, then dipping it back and coating it with flour again before frying.
- Use fresh dill in the aioli for the best flavor.
- Ensure the oil is hot enough before frying; otherwise, the chicken can become greasy instead of crispy.
variation
You can try variations by using different seasonings in the flour mix, such as cayenne pepper for heat, or swapping the cheddar cheese for pepper jack for a spicy twist.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs can also work well and will add extra juiciness to the sandwich.
2. Can I make this sandwich ahead of time?
You can prepare the chicken and sauce ahead of time. Just fry the chicken and assemble the sandwiches when you’re ready to serve.
3. What if I don’t have buttermilk?
You can substitute buttermilk with regular milk mixed with a tablespoon of vinegar or lemon juice, letting it sit for about 5 minutes before use.