Crispy Dill Chicken Sandwich (Printable version)
Golden chicken with fresh dill, tangy pickles, and creamy mayo on toasted brioche
# What You’ll 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 It:
01 - Whisk together 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 absorption.
02 - In a shallow dish, combine flour, cornstarch, smoked paprika, salt, and black pepper. Whisk until evenly distributed.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture to ensure complete coating. Arrange on a tray and rest for 5 minutes to help breading adhere.
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 internal temperature of 165°F. Transfer to paper towels to drain excess oil.
05 - Combine mayonnaise, dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper in a small bowl. Mix until smooth and thoroughly incorporated.
06 - Lightly toast brioche buns. Spread dill mayo on both halves. Layer shredded lettuce and pickle slices on bottom bun, place crispy chicken on top, add tomato slices if desired, and cover with top bun.
07 - Serve immediately while chicken remains hot and crispy for optimal texture.
# Expert tips:
01 -
- The buttermilk marinade makes the chicken impossibly tender while keeping that crunch intact
- Dill in every layer, from the breading to the mayo, creates this incredible flavor harmony
02 -
- Oil temperature drops when you add cold chicken, so let it come back up between batches
- Resting fried chicken on a wire rack, not paper towels, keeps that crunch from getting soggy
03 -
- Pound thicker parts of chicken breasts to match thinner sections for even cooking
- Sprinkle a pinch of flaky sea salt on hot chicken right after frying for a finish