Crispy Dill Chicken Sandwich (Printable Version)
Golden chicken fillet with fresh dill, tangy pickles, and creamy mayo on soft brioche bun.
# What You'll Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts (about 5 ounces 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
# Directions:
01 - In a large bowl, combine buttermilk, dill, garlic powder, onion powder, salt, and black pepper. Add chicken breasts, turning to coat. Cover and marinate in the fridge for at least 30 minutes or up to 4 hours for best flavor.
02 - In a shallow dish, whisk together flour, cornstarch, paprika, salt, and black pepper until evenly combined.
03 - Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing firmly to adhere. Place on a tray and let rest for 5 minutes to set the coating.
04 - Heat oil in a deep fryer or large skillet to 350°F. Fry chicken breasts in batches for 4–5 minutes per side, or until golden brown and cooked through to an internal temperature of 165°F. Drain on paper towels.
05 - In a small bowl, whisk together mayonnaise, dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined.
06 - Toast brioche buns lightly. Spread dill mayo on both halves. Layer lettuce and pickles on the bottom bun, add crispy chicken, and top with optional tomato slices. Cover with top bun and serve immediately.
# Expert Hints:
01 -
- The buttermilk marinade makes the chicken impossibly tender while the double coating creates that shatteringly crisp exterior we all chase
- Fresh dill in every component, from the marinade to the mayo, creates this bright, herbal thread that ties the whole sandwich together
02 -
- Letting the coated chicken rest for those 5 minutes before frying is non-negotiable, it's what prevents the coating from sliding off in the hot oil
- If you're frying multiple batches, let the oil come back to temperature between batches or you'll end up with soggy, greasy chicken
03 -
- Double-dipping the chicken back into buttermilk and then flour creates an extra thick, craggy crust that stays crispy forever
- Keep a instant-read thermometer handy, because once you've mastered 74°C, you'll never have dry chicken again