Crispy Dill Chicken Sandwich (Printable)
Golden crunchy chicken with fresh dill, tangy pickles, and creamy mayo on soft brioche buns.
# Ingredient List:
→ 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 evenly. 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 thoroughly combined.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture to ensure complete coating. Place breaded chicken on a tray and let rest for 5 minutes to set the coating.
04 - Heat 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, reaching an internal temperature of 165°F. Transfer to paper towels to drain excess oil.
05 - Mix 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 on both halves. Layer shredded lettuce and pickles on bottom bun, place crispy chicken on top, add tomato slices if desired, and cover with top bun.
07 - Serve sandwiches immediately while chicken remains hot and crispy for optimal texture.
# Expert Tips:
01 -
- The dill gets right into every layer, making each bite feel intentional and bright
- That crunch when you bite through the coating is exactly what comfort food should sound like
02 -
- The oil temperature drops when you add cold chicken, so don't crowd the pan or everything will get greasy instead of crisp
- Letting the coated chicken sit for those 5 minutes before frying is what keeps the coating from sliding off in the hot oil
03 -
- Use a thermometer instead of guessing the oil temperature, it makes all the difference between perfect and soggy
- The 5-minute rest after dredging seems like nothing, but it's what keeps the coating attached during frying