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Crispy Dill Chicken Sandwich

Crispy Dill Chicken Sandwich Recipe
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If you’re in search of a satisfying and flavorful meal, look no further than this Crispy Dill Chicken Sandwich Recipe. Marinated chicken breasts are fried to perfection with a crunchy dill-infused coating, then topped with creamy dill aioli and fresh toppings, all nestled between toasted brioche buns. This sandwich is perfect for busy weeknights or casual gatherings, delivering a delightful taste experience that the whole family will enjoy. With easy preparation steps and customizable options, this recipe offers versatility alongside deliciousness. Each bite promises a burst of flavor that will have everyone asking for seconds.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 2 tablespoons dill pickle juice
  • 1 large egg
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 2 cups all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon dried dill weed
  • 1 teaspoon baking powder
  • 1 cup mayonnaise
  • 2 tablespoons finely chopped fresh dill
  • 1 tablespoon lemon juice
  • 1 clove garlic, minced
  • 1 teaspoon Dijon mustard
  • 4 brioche buns, split
  • 4 slices cheddar cheese (or your favorite cheese)
  • 1 cup shredded lettuce
  • 1/2 cup dill pickle chips
  • 2 tablespoons butter, melted (for toasting buns)
  • Vegetable oil, for frying (about 4-6 cups)

Instructions

  1. In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Submerge the chicken breasts in the mixture. Cover and refrigerate for at least 2 hours—or ideally overnight.
  2. In a large shallow dish, combine all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk thoroughly.
  3. Remove one chicken breast from the marinade and let excess drip off. Press it firmly into the flour mixture until fully coated. Shake off any extra flour before repeating with the remaining pieces.
  4. Pour vegetable oil into a heavy-bottomed pot or Dutch oven. Heat over medium-high heat until it reaches 350°F (175°C).
  5. Carefully place one or two coated chicken breasts into hot oil without overcrowding. Fry each piece for about 6-8 minutes per side until golden brown and cooked through.
  6. Using tongs or a slotted spoon, remove fried chicken breasts from oil and transfer them onto a wire rack lined with paper towels.
  7. In a small bowl, mix together mayonnaise, finely chopped fresh dill, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper to taste.
  8. Brush melted butter on the cut sides of brioche buns. Toast them butter-side down on a skillet over medium heat until golden brown.
  9. Spread dill aioli on both top and bottom buns. Layer with shredded lettuce, crispy fried chicken breast, cheddar cheese slices, and dill pickle chips before closing with the top bun.
  10. Serve these sandwiches hot.

Nutrition

Find it online: https://mrrecipes.net/crispy-dill-chicken-sandwich-recipe/