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This crispy dill chicken sandwich offers a perfect harmony of textures and flavors that will transform your lunch or dinner into something special. The crunchy golden crust hides juicy, tender chicken inside while the fresh dill infuses brightness and an herbaceous note that beautifully cuts through the richness. It’s more than a sandwich; it’s a satisfying experience that became an instant favorite in my house. Every time I make it, friends and family gather around eager for seconds and sharing stories over bites.
I first made this recipe when craving something different from usual fried chicken sandwiches, and now it’s a crowd pleaser for weekend gatherings and casual dinners alike
Ingredients
- Chicken breasts: choose large and evenly sized pieces for consistent cooking
- Buttermilk: tenderizes chicken and adds subtle tang
- Dill pickle juice: enhances flavor and complements dill’s bright freshness
- Egg: helps bind marinade for even coating
- Salt black pepper garlic powder paprika: foundational spices adding depth and warmth
- All-purpose flour and cornstarch: cornstarch boosts crispness in fried coating
- Dried dill weed: essential for that signature dill flavor in the crust
- Baking powder: lightens the coating for crunch and flakiness
- Vegetable oil: use neutral oil for frying at controlled temperature
- Mayonnaise: creamy base for dill aioli
- Fresh dill: finely chopped for bright, fresh taste in aioli
- Lemon juice: adds acidity and balances flavors
- Garlic clove minced: provides subtle pungency to aioli
- Dijon mustard: ties aioli ingredients with slight tang and heat
- Brioche buns: soft yet sturdy buns that toast beautifully and hold all ingredients
- Cheddar cheese slices: melts well and adds richness
- Shredded lettuce: gives fresh crunch
- Dill pickle chips: add tang and contrast
- Butter melted: for toasting buns to golden perfection
Step-by-Step Instructions
- Marinate the Chicken:
- Whisk together the buttermilk dill pickle juice egg salt pepper garlic powder and paprika in a medium bowl. Submerge chicken breasts fully. Cover with plastic wrap and refrigerate for at least two hours or preferably overnight. This marinating process is key to juicy tender chicken infused with subtle tang and spice.
- Prepare the Dredging Station:
- In a large shallow dish combine all-purpose flour cornstarch dried dill weed baking powder salt and pepper. Whisk to distribute seasoning evenly. The cornstarch and baking powder will create the ultra-crispy crust you want.
- Dredge the Chicken:
- Remove a chicken breast from the marinade and let excess drip off. Press into the flour mixture thoroughly covering every surface. Shake off excess. For extra crispness dip it back into the marinade briefly then into the flour mixture again to double coat. Repeat with remaining pieces.
- Heat the Oil:
- Fill a heavy pot or Dutch oven with vegetable oil about two to three inches deep. Heat over medium-high heat until temperature reaches 350 degrees Fahrenheit or 175 degrees Celsius. Using a thermometer maintains consistent frying temperature crucial to crispy and properly cooked chicken.
- Fry the Chicken:
- Carefully place one or two breasts into hot oil without crowding. Fry about six to eight minutes per side until the crust is golden brown and internal temperature hits 165 degrees Fahrenheit or 74 degrees Celsius. Use tongs to flip carefully.
- Drain the Chicken:
- Transfer chicken onto a wire rack lined with paper towels to drain excess oil and set for a couple minutes. This prevents sogginess and retains the crisp texture.
- Make the Dill Aioli:
- In a small bowl combine mayonnaise finely chopped fresh dill lemon juice minced garlic and Dijon mustard. Stir until incorporated and season with salt and pepper to taste. For best flavor refrigerate for at least thirty minutes but this step is optional.
- Toast the Buns:
- Brush cut sides of brioche buns with melted butter. Place buttered side down in a skillet over medium heat. Toast for one to two minutes until golden and crispy. Watch closely to avoid burning.
- Assemble the Sandwich:
- Spread a generous layer of dill aioli on both toasted bun halves. Add shredded lettuce on the bottom bun then place crispy chicken breast on top. Lay a slice of cheddar cheese over the hot chicken letting it soften slightly. Add dill pickle chips for tangy crunch. Top with the bun lid.
- Serve Immediately:
- Enjoy this sandwich while the chicken is still warm and crispy for best texture and flavor experience.
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Storage Tips
Store leftover fried chicken and aioli separately in airtight containers in the refrigerator for up to four days. Reheat chicken gently in an oven or air fryer to maintain crispiness. Toast fresh buns just before assembling to avoid sogginess. Avoid assembling sandwiches ahead as this can cause the coating to become limp.
Ingredient Substitutions
If you do not have buttermilk, use milk mixed with a spoonful of vinegar or lemon juice as a substitute to achieve acidity. Fresh dill can be swapped for dried dill in the aioli but reduce quantity as dried is more potent. You can replace vegetable oil with canola or peanut oil for frying. For cheese, use provolone or Swiss if preferred.
Serving Suggestions
Serve this crispy dill chicken sandwich with crispy potato fries coleslaw or a fresh green salad for a balanced meal. For extra indulgence add crispy bacon or a fried egg on top. If you want a lighter side, consider roasted vegetables or pickled vegetables to complement the sandwich’s richness.
Cultural and Historical Context
The humble chicken sandwich has long been popular worldwide and yet its origins remain wonderfully diverse. Adding dill ties the sandwich to culinary traditions from Scandinavian pickling to ancient Roman herb use where dill was prized for both flavor and medicinal value. This sandwich offers a nod to those rich histories while feeling completely fresh and modern.
Pro Tips
- Toast the buns with butter for added texture and flavor that also prevents sogginess
- Using a deep-fry thermometer ensures the oil stays hot enough for an ultra-crispy coating without burning
- Double dredging the chicken in the flour mixture after a second dip in the marinade makes all the difference for extremely crunchy breading
Common Recipe Questions
- → What makes the chicken so crispy?
The combination of cornstarch and flour in the coating, along with double dredging and frying at the right temperature, ensures a golden, crunchy crust.
- → Why use dill pickle juice in the marinade?
It tenderizes the chicken while imparting a subtle, tangy brightness that complements the crispy coating.
- → How is the dill aioli prepared?
It’s made by mixing mayonnaise with fresh chopped dill, lemon juice, garlic, and Dijon mustard for a creamy, herb-forward condiment.
- → Can I prepare the sandwich ahead of time?
For best texture, assemble just before serving, but the dill aioli can be made a few hours ahead to enhance flavor melding.
- → What are some good sandwich variations?
Try adding bacon, spicy seasonings, or swapping cheddar with pepper jack or Swiss for different flavor profiles.