Crispy Dill Chicken Sandwich (Printable)
Golden crunchy chicken with fresh dill, tangy pickles, and creamy mayo on soft brioche bun.
# What You 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
# Steps:
01 - In a large bowl, combine buttermilk, dill, garlic powder, onion powder, salt, and black pepper. Add chicken breasts, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, or up to 4 hours for optimal flavor infusion.
02 - In a shallow dish, whisk together flour, cornstarch, paprika, salt, and black pepper until well combined.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture to ensure complete coating. Arrange breaded chicken on a tray and let rest for 5 minutes to set the coating.
04 - Heat oil in a deep fryer or large skillet to 350°F. Working in batches, fry chicken breasts for 4–5 minutes per side until golden brown and cooked through (internal temperature reaches 165°F). Transfer to paper towels to drain excess oil.
05 - In a small bowl, whisk together mayonnaise, dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth and evenly blended.
06 - Lightly toast brioche buns until golden. Spread dill mayo generously on both halves of each bun.
07 - Layer shredded lettuce and pickles on the bottom bun. Place crispy chicken on top, followed by optional tomato slices. Cover with top bun and serve immediately while hot and crispy.
# Expert Advice:
01 -
- The buttermilk and dill marinade makes the chicken insanely tender and flavorful throughout
- That cornstarch in the breading creates the most satisfying shatter-crisp exterior
- The homemade dill mayo ties everything together with tangy brightness
02 -
- Letting the dredged chicken rest for 5 minutes before frying prevents the coating from falling off in the oil
- Your oil must be at the right temperature—too cool and the breading gets soggy, too hot and it burns before the chicken cooks through
- Double coating creates the ultimate crunch but adds time and mess, so decide how crispy you really want it
03 -
- Pound your chicken breasts to even thickness before marinating for consistent cooking
- Use a kitchen thermometer to check your oil temperature—guessing leads to disappointing results