Description
A warm, crispy chicken sandwich infused with tangy dill and crunchy pickles, perfect for easy dinners or gatherings.
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)
Instructions
- In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika until smooth. Submerge the chicken breasts in this marinade, cover, and refrigerate for at least 120 minutes — or even better, overnight.
- In a large, shallow dish, combine the all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk thoroughly.
- Remove a chicken breast from the marinade, allowing excess to drip off. Press it into the flour mixture, ensuring both sides are coated. Shake off excess flour. Repeat with remaining chicken breasts.
- Pour vegetable oil into a large heavy-bottomed pot or Dutch oven, deep enough to submerge the chicken. Heat over medium-high until the oil reaches 350°F (175°C).
- Carefully place the chicken breasts into the hot oil, fry for about 6-8 minutes per side, turning once, until golden brown and internal temperature reaches 165°F (74°C).
- Remove the fried chicken breasts using a slotted spoon and transfer them to a wire rack lined with paper towels.
- In a small bowl, mix together the mayonnaise, finely chopped dill, lemon juice, minced garlic, and Dijon mustard. Chill the dill aioli for at least 30 minutes.
- Brush melted butter on the cut sides of brioche buns. Place the buns butter-side down on a skillet over medium heat. Toast for 1-2 minutes until golden and crispy.
- Spread dill aioli on both top and bottom buns. Build your sandwich: add lettuce, fried chicken, cheddar cheese, and dill pickle chips. Close with the top bun.
- Serve the sandwiches hot to enjoy the crispy chicken and flavorful toppings.
Notes
Feel free to customize toppings like spicy sriracha mayo or add more crunch with sliced cucumbers.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 550
- Sugar: 2g
- Sodium: 980mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 41g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 150mg