This Crispy Dill Chicken Sandwich comes together in about 30 minutes and is perfect for busy weeknights when you need something quick and easy that your family will love! With a no-fuss frying method and an irresistible dill aioli, this meal offers tons of flavor.
The Ingredient Breakdown
- 2 large boneless, skinless chicken breasts (about 6-8 ounces each).
- 1 cup buttermilk
- 2 tablespoons dill pickle juice adds an extra zing to the marinade, and trust me, it’s a game changer! If you don’t have it, a splash of regular vinegar will work too, but it won’t have that same delightful dill flavor that makes this sandwich special.
- 1 large egg in the marinade to help the flour adhere beautifully to the chicken.
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon paprika
- 2 cups all-purpose flour and 1/2 cup cornstarch. The cornstarch is key for that extra crispiness, you’re gonna love it! You can substitute with gluten-free flour blends if you want to keep this dish gluten-free.
- 1 tablespoon dried dill weed
- 1 teaspoon baking powder
- For your spread, gather 1 cup mayonnaise, 2 tablespoons finely chopped fresh dill, 1 tablespoon lemon juice, 1 clove garlic, minced, and 1 teaspoon Dijon mustard. This aioli is amazin, think of your favorite creamy dip with a fresh twist. If you want a lighter version, Greek yogurt could work too!
- Grab 4 brioche buns, 4 slices cheddar cheese, 1 cup shredded lettuce, and 1/2 cup dill pickle chips. Brioche is soft and buttery, making it perfect for holding all that crispy chicken! If you’re not a cheese fan, feel free to leave it of, totally customizable!
- vegetable oil for frying, about 4-6 cups, enough to submerge your chicken for the crispiest texture!
Let’s Get Cooking!
Step 1: Marinate the Chicken
In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Add the chicken breasts and cover the bowl with plastic wrap. You want this to marinate for at least 2 hours, but if you can leave it overnight, that’s even better! It’ll be extra tender and flavorful.
Step 2: Prepare the Coating
In a large, shallow dish, combine the all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk it together until everything is incorporate, this is your crispy coating, so whisk it really well!
Step 3: Coat the Chicken
When you’re ready to fry, remove a chicken breast from the marinade, letting the excess drip off. Dredge it in the flour mixture, making sure you’re coating both sides completely. Shake off any excess so you don’t have a huge mess (and it’ll fry better!). Repeat this with the remaining chicken, and for extra crispy chicken, dip the coated chicken back into the buttermilk, then into the flour again. Yes, please!
Step 4: Heat the Oil
Pour the vegetable oil into a large heavy-bottomed pot or Dutch oven, aiming for about 2-3 inches of oil. Heat it over medium-high heat until it reaches 350°F (175°C), a deep-fry thermometer will help! You want it hot enough for the chicken to start sizzling when it hits the oil, but not so hot that it’s smoking.
Step 5: Fry the Chicken
Carefully lower one or two chicken breasts into the hot oil, making sure not to overcrowd the pot. Fry for about 6-8 minutes per side (depending on the thickness), until they’re golden brown and the internal temperature hits 165°F (74°C). You can do a little jig as it cooks because, oh boy, it’s going to smell divine in your kitchen!
Step 6: Drain the Chicken
Once they’re golden and cooked, remove the crispy chicken with a slotted spoon or tongs, and transfer them to a wire rack lined with paper towels. This will allow excess oil to drain off, keeping them crispy and delicious!
Step 7: Make the Dill Aioli
While the chicken is frying, in a small bowl, mix the mayonnaise, fresh dill, lemon juice, minced garlic, and Dijon mustard. Season it with a couple pinches of salt and pepper to your taste. Let this chill in the fridge for at least 30 minutes so the flavors meld together, trust me, it’s worth the wait!
Step 8: Toast the Buns
Melt 2 tablespoons butter and brush it on the cut sides of your brioche buns. Pop them, butter-side down, in a skillet over medium heat and toast for 1-2 minutes until they’re golden and crispy. Your kitchen is about to smell amazing, just wait!
Step 9: Assemble Your Sandwich
Once everything is ready, slather a generous layer of that dill aioli on the top and bottom of the buns. Start with a layer of shredded lettuce on the bottom, then place that crispy chicken breast on top. Add a slice of cheddar cheese, followed by a few delicious dill pickle chips. Close it all up with the top bun and voilà!
Step 10: Serve and Enjoy
Serve these sandwiches hot and watch your family dig in with smiles on their faces. The contrast of crispy chicken and creamy, tangy aioli is just out of this world!
If you loved this Crispy Dill Chicken Sandwich Recipe, be sure to check out my Garlic Butter Chicken and Salmon or my Buffalo Chicken Mac and Cheese!
Why This Recipe Works
Crowd-Pleaser
This dish is seriously loved by everyone. It’s crispy, it’s creamy, and it’s a little tangy from the dil, you just can’t go wrong! Trust me, even your pickiest eaters will be coming back for seconds.
Quick & Easy
In about 30 minutes, dinner is served! It’s perfect for busy weeknights where you need something quick but still tasty. This recipe means you won’t be stuck slaving over the stove for hours, just marinate, coat, and fry!
Versatile
The beauty of this sandwich is its adaptability. You can switch the toppings, add extra spices, or even check your pantry for any leftover veggies to throw inside. The dill aioli is also a wonderful spread for other meals, so don’t be afraid to get creative!
Comfort Food
Let’s not forget that crispy chicken is a timeless classic. It never goes out of style and brings family and friends together around the dinner table.
Serving & Storage Tips
How to Serve
These sandwiches are best served fresh and hot! Pair them with crispy fries, coleslaw, or a light salad to balance the richness of the chicken. You could also stack some slices of fresh tomato or avocado for an added twist!
Storage
If, for some reason, you have leftovers (I know, it’s hard to believe!), the crispy chicken will be fine in the fridge for up to 3 days in an airtight container. The buns, if not assembled, should last about the same time.
Reheating Instructions
For reheating, pop the chicken back in the oven at 350°F (175°C) for about 10-15 minutes to get that crisp back. Microwaving isn’t a good option unless you want soggy chicken, no thanks!
Is It Freezer Friendly?
You can freeze the baked chicken breasts, but I wouldn’t recommend freezing the assembled sandwich. If you want to prep ahead, fry the chicken and freeze it without toppings and buns. Just defrost and reheat later as mentioned above!
And there you have it! An easy, crispy dill chicken sandwich that will make your weeknight dinners feel special. So why wait? Let’s get cooking! Remember, it’s all about making meals that’ll bring smiles to your family’s faces, one crispy bite at a time!
Happy cooking! And follow us on Pinterest for daily inspiration that brings warmth to your table!
Crispy Dill Chicken Sandwich
Ingredients
Method
- In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Add the chicken breasts and cover the bowl with plastic wrap. Marinate for at least 2 hours, preferably overnight.
- In a large, shallow dish, combine the all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk until incorporated.
- Remove a chicken breast from the marinade, letting the excess drip off. Dredge in the flour mixture, coating both sides. Shake off excess. For extra crispy chicken, dip back into the buttermilk, then into the flour again.
- Pour vegetable oil into a large pot or Dutch oven, aiming for about 2-3 inches. Heat over medium-high heat until it reaches 350°F (175°C).
- Carefully lower one or two chicken breasts into the hot oil. Fry for about 6-8 minutes per side until golden brown and the internal temperature hits 165°F (74°C).
- Remove the chicken with a slotted spoon or tongs and transfer to a wire rack lined with paper towels to drain excess oil.
- In a small bowl, mix the mayonnaise, fresh dill, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper to taste. Chill for at least 30 minutes.
- Melt 2 tablespoons butter and brush it on the cut sides of the brioche buns. Toast butter-side down in a skillet over medium heat for 1-2 minutes until golden.
- Slather a generous layer of dill aioli on the top and bottom of the buns. Layer shredded lettuce, crispy chicken, cheddar cheese, and dill pickle chips. Close the sandwich.
- Serve hot and enjoy the contrast of crispy chicken and creamy, tangy aioli.