Crispy Dill Chicken Sandwich (Print)
Golden fried chicken with fresh dill, tangy pickles, and creamy mayo on brioche.
# What You 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 Make:
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 infusion.
02 - Whisk together flour, cornstarch, paprika, salt, and black pepper in a shallow dish until evenly distributed.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture, ensuring complete coating. Arrange breaded chicken on a tray and rest for 5 minutes to set the breading.
04 - Heat oil to 350°F in a deep fryer or large skillet. Cook chicken breasts in batches for 4–5 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to paper towels to drain excess oil.
05 - Whisk mayonnaise, 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 lettuce and pickles on bottom bun, place crispy chicken on top, add tomato slices if desired, and crown with top bun.
07 - Serve immediately while chicken remains hot and crispy for optimal texture.
# Expert Advice:
01 -
- The buttermilk marinade makes the chicken impossibly tender while creating that crave-worthy crunch
- Fresh dill throughout every layer brings a bright, herby freshness that cuts through the richness
- Everything comes together in under an hour for a restaurant-quality sandwich at home
02 -
- Letting the coated chicken rest for 5 minutes before frying prevents the coating from slipping off
- Your oil must be properly hot or the breading will become soggy instead of crispy
- Rest fried chicken on a wire rack, not paper towels, to maintain crunch on all sides
03 -
- Use a kitchen thermometer to check your oil temperature for consistent results every batch
- Season your flour mixture generously since some will stay in the dish rather than on the chicken