Description
Indulge in the ultimate crispy dill chicken sandwich with a tender, flavorful chicken breast coated in a crunchy dill-infused batter, topped with creamy dill aioli, cheddar cheese, and pickles, all sandwiched between buttery brioche buns.
Ingredients
Units
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Main 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
Coating and Toppings:
- 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
- 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
- Marinate the Chicken: Combine buttermilk, pickle juice, egg, salt, pepper, garlic powder, and paprika. Marinate chicken for at least 2 hours.
- Prepare the Coating: Mix flour, cornstarch, dill weed, baking powder, salt, and pepper in a dish.
- Coat and Fry Chicken: Dredge chicken in flour mixture and fry in hot oil until golden and cooked through.
- Make Dill Aioli: Mix mayonnaise, dill, lemon juice, garlic, and mustard. Chill.
- Assemble Sandwiches: Toast buns, spread aioli, add lettuce, chicken, cheese, pickles, and top bun.
Notes
- For extra crispiness, double dredge the chicken in flour.
- Adjust seasoning in the aioli to suit your taste preferences.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650 kcal
- Sugar: 5 g
- Sodium: 900 mg
- Fat: 32 g
- Saturated Fat: 9 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 150 mg