Crispy Dill Chicken Sandwich (Print-Friendly Version)

A golden crispy chicken sandwich highlighted by fresh dill aioli, melty cheese, and toasted brioche for perfect texture.

# What You'll Need:

→ Chicken Marinade

01 - 2 large boneless, skinless chicken breasts (approximately 180-225 grams each)
02 - 240 ml buttermilk
03 - 30 ml dill pickle juice
04 - 1 large egg
05 - 5 g salt
06 - 1 g black pepper
07 - 1 g garlic powder
08 - 0.5 g paprika

→ Dredging Mixture

09 - 240 g all-purpose flour
10 - 60 g cornstarch
11 - 8 g dried dill weed
12 - 5 g baking powder
13 - 5 g salt
14 - 1 g black pepper

→ Frying

15 - Vegetable oil, approximately 1 to 1.5 liters, for deep frying

→ Dill Aioli

16 - 240 g mayonnaise
17 - 8 g finely chopped fresh dill
18 - 15 ml lemon juice
19 - 1 clove garlic, minced
20 - 5 g Dijon mustard
21 - Salt and pepper to taste

→ Assembly

22 - 4 brioche buns, split
23 - 4 slices cheddar cheese
24 - 30 g shredded lettuce
25 - 75 g dill pickle chips
26 - 28 g melted butter (for toasting buns)

# How to Make It:

01 - In a medium bowl, whisk buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Submerge chicken breasts in the mixture, cover, and refrigerate for at least 2 hours or preferably overnight to enhance tenderness and flavor.
02 - Combine flour, cornstarch, dried dill weed, baking powder, salt, and black pepper in a large shallow dish. Mix thoroughly to ensure even distribution for a crisp coating.
03 - Remove a chicken breast from the marinade, allow excess liquid to drip off, then thoroughly press into the flour mixture coating all sides. Shake off surplus flour. For extra crispiness, dip again into marinade and re-coat with flour.
04 - Pour vegetable oil into a heavy-bottomed pot to a depth of 5-7 cm. Heat over medium-high heat to 175°C (350°F), using a deep-fry thermometer to maintain temperature for optimal frying.
05 - Carefully place one or two chicken breasts into the hot oil, avoiding overcrowding. Fry for 6-8 minutes per side until golden brown and internal temperature reaches 74°C. Remove with tongs or slotted spoon.
06 - Transfer fried chicken to a wire rack lined with paper towels to drain excess oil and preserve crispness.
07 - In a small bowl, mix mayonnaise, fresh dill, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper to taste. Refrigerate for at least 30 minutes to meld flavors, if time permits.
08 - Brush the cut sides of brioche buns evenly with melted butter. Place buttered sides down in a skillet over medium heat. Toast until golden and crisp, approximately 1-2 minutes, watching carefully to prevent burning.
09 - Spread dill aioli generously on both top and bottom buns. Layer bottom bun with shredded lettuce, then place a fried chicken breast followed by a slice of cheddar cheese. Add dill pickle chips, then crown with the top bun.
10 - Serve immediately while chicken remains hot and crispy for optimal texture and flavor.

# Additional Tips:

01 - Maintaining correct oil temperature is critical for a crispy crust and thoroughly cooked chicken. Avoid overcrowding the frying pot to prevent temperature drops.
02 - Marinating the chicken overnight yields more tender and flavorful results.
03 - Use a wire rack to drain fried chicken to keep it crisp.
04 - Toast buns to prevent sogginess and add texture contrast.

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