Crispy Dill Chicken Sandwich (Print Version)
Golden crunchy chicken with fresh dill, tangy pickles, and creamy mayo on soft brioche
# What You Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts (about 5 ounces 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
# How-To 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 marinate in the refrigerator for at least 30 minutes, or up to 4 hours for optimal flavor infusion.
02 - In a shallow dish, whisk together flour, cornstarch, smoked paprika, salt, and black pepper until evenly distributed.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture to ensure complete coating. Arrange coated pieces on a tray and let rest for 5 minutes to set the breading.
04 - Heat oil in a deep fryer or large skillet to 350°F. Fry chicken breasts in batches for 4–5 minutes per side until golden brown and cooked through to an internal temperature of 165°F. Transfer to paper towels to drain excess oil.
05 - In a small bowl, whisk together mayonnaise, fresh dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined.
06 - Lightly toast the brioche buns. Spread dill mayo generously on both halves. Layer shredded lettuce and pickles on the bottom bun, place the crispy chicken on top, add tomato slices if desired, and crown with the top bun.
07 - Serve immediately while chicken is hot and breading remains crisp for best texture and flavor.
# Expert Tips:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating that shatteringly crispy crust everyone fights over
- Fresh dill transforms an ordinary fried chicken sandwich into something that feels like it came from a specialty sandwich shop
02 -
- Let the breaded chicken rest for 5 minutes before frying or the coating will slide off in the oil
- Do not crowd the pan or the oil temperature drops and you end up with soggy greasy chicken
03 -
- Slice the brioche buns in half and toast them cut-side down in a dry pan until golden to prevent sogginess
- Let the fried chicken rest for 2 minutes before assembling so the juices redistribute and stay in the meat