Crispy Dill Chicken Sandwich (Printable)
Golden crunchy chicken with fresh dill, tangy pickles and creamy mayo on soft brioche bun.
# What You’ll 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
# How to Prepare:
01 - Combine buttermilk, dill, garlic powder, onion powder, salt, and black pepper in a large bowl. Add chicken breasts, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours for optimal flavor penetration.
02 - Whisk together flour, cornstarch, paprika, salt, and black pepper in a shallow dish until evenly combined.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture to ensure thorough coating. Place coated chicken on a tray and let rest for 5 minutes to set the breading.
04 - Heat vegetable oil in 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 (internal temperature reaches 165°F). Transfer to paper towels to drain excess oil.
05 - Whisk together mayonnaise, fresh dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper in a small bowl until smooth and well combined.
06 - Lightly toast brioche buns. Spread dill mayo generously on both halves. Layer shredded lettuce and pickle slices on bottom bun, place crispy chicken on top, add tomato slices if desired, and crown with top bun.
07 - Serve immediately while chicken is hot and crispy for best texture and flavor.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while the double coating creates the kind of shatteringly crisp crust that makes people forget table manners
- Dill in both the chicken and sauce creates a bright, fresh flavor profile that cuts through the fried heaviness
- Brioche buns get a gentle toast so they hold up against the juicy chicken without falling apart
02 -
- Letting the coated chicken rest for 5 minutes before frying prevents the crust from sliding off during cooking
- Oil temperature matters more than you think: too cold and the chicken becomes greasy, too hot and the crust burns before the meat cooks through
- These sandwiches are best eaten immediately while the crust still has that satisfying crunch
03 -
- Double dipping chicken back into buttermilk then flour creates an extra thick, crunchy crust if you want maximum texture
- Preheat your oven to 200°F (95°C) and keep fried chicken warm on a wire rack while finishing batches