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Crispy Dill Chicken Sandwich Recipe

Crispy Dill Chicken Sandwich Recipe - Crunchy, Flavor-Packed Joy

Enjoy this Crispy Dill Chicken Sandwich Recipe, a flavorful sandwich that's perfect for summer picnics and easy to prepare.
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Prep Time 30 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 50 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 1 cup buttermilk Can substitute with milk + 1 tbsp vinegar/lemon juice
  • 1/2 cup dill pickle juice Key ingredient, not to be substituted
  • 1 large egg No substitute necessary
  • seasonings (salt, pepper, etc.) Adjust to taste
For the Coating
  • 1 cup all-purpose flour For gluten-free, use gluten-free flour
  • 1/2 cup cornstarch No substitute recommended
  • 2 teaspoons dried dill weed Can use fresh dill for more intensity
  • 1 teaspoon baking powder No substitute needed
  • pinch of salt and pepper
For the Dill Aioli
  • 1/2 cup mayonnaise No substitute necessary
  • 2 tablespoons fresh dill Chopped
  • 1 tablespoon lemon juice Fresh is best, but bottled works
  • 1 clove garlic Minced; can use garlic powder as alternative
  • 1 teaspoon Dijon mustard Yellow mustard can be substituted
For Assembling the Sandwich
  • 4 pieces brioche buns Any soft sandwich bun can be used
  • 1 cup lettuce Any salad greens can be used
  • 4 slices cheddar cheese Alternatives include Swiss or pepper jack
  • 1 cup dill pickle chips Can be substituted with sliced cucumbers

Equipment

  • Large bowl
  • Shallow Dish
  • Deep fryer or heavy pot
  • Slotted spoon
  • Skillet
  • thermometer

Method
 

Marination and Coating
  1. Whisk together buttermilk, dill pickle juice, egg, and seasonings in a large bowl. Add chicken breasts, submerge, and marinade for at least 2 hours or overnight.
  2. In a shallow dish, combine flour, cornstarch, dill weed, baking powder, and a pinch of salt and pepper. Mix until evenly distributed.
  3. Remove chicken from marinade and let excess drip off. Dredge in flour mixture, and consider double-dipping for extra crunch.
Frying and Assembling
  1. Heat vegetable oil in a pot to 350°F (175°C).
  2. Fry chicken in batches for 6-8 minutes until golden brown and internal temperature reaches 165°F (74°C).
  3. Drain the chicken on a wire rack over a baking sheet.
  4. Prepare the dill aioli by mixing together mayonnaise, dill, lemon juice, garlic, and Dijon mustard. Chill in the fridge for 30 minutes.
  5. Toast brioche buns in a skillet with melted butter until golden brown.
  6. Assemble the sandwich by spreading dill aioli on both halves, adding lettuce, chicken, cheese, and pickle chips. Cap with the top bun.

Nutrition

Serving: 1sandwichCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 25gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 150mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 10IUVitamin C: 5mgCalcium: 15mgIron: 10mg

Notes

Allow chicken to marinate overnight for maximum flavor. Maintain oil temperature for crispy chicken. Reheat leftovers in the oven to preserve crispiness.

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