If you are on the lookout for a sandwich that manages to combine crunch, tang, and creamy goodness all in one bite, look no further! This Crispy Dill Chicken Sandwich Recipe That Will Wow You! Recipe is an absolute game-changer. It features perfectly fried chicken infused with dill and pickle juice flavors, stacked on a buttery brioche bun, and topped with melty cheddar, making every mouthful a celebration of texture and taste. The magic lies not just in the crispy exterior but in the bright dill-infused notes that keep you coming back for more.
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this irresistible sandwich. Each item plays a vital role, from the tangy buttermilk marinade to the crispy coating and the fresh dill accents that elevate the flavor profile.
- 1 cup buttermilk: Tenderizes the chicken and adds a subtle tang that complements the dill.
- 1/2 cup dill pickle juice: Brings a zesty punch that flavors the chicken from the inside out.
- 1 large egg: Binds the coating ingredients together for that perfect crisp.
- 1 teaspoon salt: Enhances all flavors beautifully without overpowering.
- 1/2 teaspoon black pepper: Adds a gentle heat that balances the tanginess.
- 1 cup all-purpose flour: Forms a sturdy yet crispy crust around the chicken.
- 1/2 cup cornstarch: Guarantees an extra crispy texture you’ll adore.
- 1 teaspoon dried dill weed: Infuses the crust with that iconic dill flavor throughout.
- 1 teaspoon baking powder: Lightens the crust for a delicate crunch.
- 2 cups vegetable oil: Perfect for frying to golden-brown perfection.
- 1/2 cup mayonnaise: Makes the creamy dill aioli base, adding richness.
- 1 tablespoon fresh dill, chopped: Brightens the aioli with fresh herbaceous notes.
- 1 tablespoon lemon juice: Adds a fresh, zesty brightness to the sauce.
- 1 clove garlic, minced: Offers depth and savoriness to the aioli.
- 1 teaspoon Dijon mustard: Gives a subtle tang and complexity to the mayo.
- 4 brioche buns: Soft, buttery buns that cradle all the deliciousness.
- 4 slices cheddar cheese: Melts beautifully over the chicken, adding creaminess.
- 1 cup shredded lettuce: Provides the necessary crunch and fresh mouthfeel.
- 1/2 cup dill pickle chips: Give that extra dill flavor and crunchiness that complements the chicken.
How to Make Crispy Dill Chicken Sandwich Recipe That Will Wow You! Recipe
Step 1: Marinate the Chicken
Start by mixing your buttermilk or yogurt-water substitute with the dill pickle juice, egg, salt, and pepper in a bowl. Submerge your chicken breasts in this tangy marinade and let them soak up all that flavor for at least 30 minutes. This step is where the chicken starts to get its signature zest and tenderness, setting the stage for everything wonderful that’s to come.
Step 2: Prepare the Crispy Coating
In another bowl, combine the all-purpose flour, cornstarch, dried dill weed, salt, black pepper, and baking powder. This blend will be your golden crust, crisping up the chicken with hints of dill throughout. The cornstarch and baking powder ensure a light but satisfying crunch that’s anything but boring.
Step 3: Coat the Chicken Thoroughly
Remove each piece of chicken from the marinade, letting the excess drip off but still keeping it moist. Dredge each piece evenly in your flour mixture, pressing gently to coat all sides. The marriage of wet marinade and dry, herby flour creates that sticky surface which fries perfectly into the crunch you crave.
Step 4: Fry to Golden Perfection
Heat your vegetable oil in a deep skillet or frying pan over medium-high heat. Carefully place each coated chicken breast in the oil and fry for about 6-8 minutes per side until golden brown and crispy on the outside, fully cooked inside. This is where the magic crunch happens — keep the oil hot and give the chicken room so it fries evenly.
Step 5: Make the Dill Aioli
While the chicken is frying, whisk together the mayonnaise, fresh dill, lemon juice, minced garlic, and Dijon mustard. This creamy spread is what takes the sandwich from great to unforgettable, adding layers of brightness, creaminess, and that unmistakable dill kick.
Step 6: Assemble Your Sandwiches
Lightly toast your brioche buns until warm and just golden. Spread a generous amount of dill aioli on each bun, layer with shredded lettuce, the crispy chicken topped with melted cheddar, and finish with a handful of dill pickle chips. Put the top bun on, press lightly, and get ready for that first amazing bite.
How to Serve Crispy Dill Chicken Sandwich Recipe That Will Wow You! Recipe
Garnishes
For garnishes, fresh dill sprigs or thin slices of pickled red onions work wonders in boosting the sandwich’s color and flavor profile. A light sprinkle of cracked black pepper or a dash of paprika on top adds a pop of visual interest and a hint of extra spice that pairs perfectly with the creamy aioli.
Side Dishes
This sandwich loves company! Serve it alongside crispy sweet potato fries, tangy coleslaw, or a crunchy cucumber salad to complement its fresh and rich flavors. These sides keep the meal balanced and elevate the overall experience with added texture and brightness.
Creative Ways to Present
Looking to impress? Serve the sandwiches on wooden boards with small ramekins of extra dill aioli for dipping. Add some pickled vegetables or vibrant microgreens on the side for a gourmet touch. You can also slice the sandwiches diagonally and secure them with a colorful toothpick to showcase the layers inside beautifully.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover sandwiches tightly in foil or plastic wrap and store them in the refrigerator for up to 2 days. The chicken stays crispy if reheated carefully, and the fresh crispness of the pickles and lettuce remains delightful. Keep the aioli separate if possible to avoid sogginess.
Freezing
If you want to freeze portions, it’s best to freeze the fried chicken separately in an airtight container. Once cooled, the chicken can be frozen for up to 2 months. Avoid freezing the sandwich fully assembled to maintain freshness and texture in the buns and toppings.
Reheating
Reheat leftover fried chicken in a preheated oven at 375°F (190°C) for about 10-12 minutes to regain that crispy exterior. Microwaving tends to make the crust soggy. Add fresh lettuce, pickles, and newly spread dill aioli after reheating for that just-made taste sensation.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs work wonderfully for this recipe and tend to stay juicier. Just ensure they’re pounded to an even thickness for consistent frying.
What if I don’t have buttermilk?
You can easily make a substitute by mixing plain yogurt with a bit of water to thin it out, as noted in the ingredients. This keeps the chicken moist and tender while adding the tang you need.
Is there a way to bake instead of frying?
Yes, you can bake the coated chicken at 425°F (220°C) on a wire rack for about 20 minutes. While it won’t be quite as crispy as frying, it still delivers great flavor and texture.
How can I make the sandwich spicier?
Try adding a pinch of cayenne pepper to the flour mixture or mixing some hot sauce into your dill aioli for a kick that balances the brightness perfectly.
Can this recipe be doubled easily?
Definitely! All ingredients scale well, but make sure not to overcrowd the frying pan to maintain crispiness. Fry the chicken in batches for best results.
Final Thoughts
This Crispy Dill Chicken Sandwich Recipe That Will Wow You! Recipe is truly a treasure for any sandwich lover. Bringing fresh herbal notes, mouthwatering crunch, and creamy delight all together, it’s one of those recipes you’ll want to share again and again with friends and family. Once you try it, its vibrant taste and satisfying textures will surely have you hooked like I am. Don’t wait to start your own delicious adventure with this unforgettable sandwich!
Print
Crispy Dill Chicken Sandwich Recipe That Will Wow You! Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes (plus at least 1 hour marinating time)
- Yield: 4 sandwiches
- Category: Sandwiches
- Method: Frying
- Cuisine: American
Description
This Crispy Dill Chicken Sandwich recipe combines juicy, tender chicken marinated in buttermilk and dill pickle juice with a perfectly crispy coating infused with dill. Topped with a creamy dill aioli, melted cheddar, fresh lettuce, and tangy dill pickle chips all layered on a soft brioche bun, this sandwich offers a delightful balance of flavors and textures that’s sure to impress at any meal.
Ingredients
Marinade and Coating
- 1 cup buttermilk (can use yogurt mixed with water as a substitute)
- 1/2 cup dill pickle juice (adds tangy flavor)
- 1 large egg (helps bind the coating)
- 1 teaspoon salt (enhances flavors)
- 1/2 teaspoon black pepper (adds a hint of heat)
- 1 cup all-purpose flour (creates a crispy exterior)
- 1/2 cup cornstarch (ensures extra crunch)
- 1 teaspoon dried dill weed (infuses the coating with dill flavor)
- 1 teaspoon baking powder (helps achieve a lighter crunch)
Frying
- 2 cups vegetable oil (for frying)
Dill Aioli
- 1/2 cup mayonnaise (base for the creamy aioli)
- 1 tablespoon fresh dill, chopped (for added flavor)
- 1 tablespoon lemon juice (adds brightness)
- 1 clove garlic, minced (for richness)
- 1 teaspoon Dijon mustard (adds depth)
Assembly
- 4 brioche buns (soft and buttery)
- 4 slices cheddar cheese (melty topping)
- 1 cup shredded lettuce (adds crunch)
- 1/2 cup dill pickle chips (complement the crispy chicken)
Instructions
- Prepare the Marinade: In a large bowl, whisk together the buttermilk, dill pickle juice, egg, salt, and black pepper until well combined. This mixture will tenderize and flavor the chicken.
- Marinate the Chicken: Submerge chicken pieces in the marinade, cover, and refrigerate for at least 1 hour to allow the flavors to infuse and the chicken to become tender.
- Make the Coating: In a separate bowl, combine the flour, cornstarch, dried dill weed, and baking powder. Mix thoroughly to ensure even distribution of the ingredients for a crispy, dill-flavored crust.
- Heat the Oil: Pour the vegetable oil into a deep skillet or frying pan and heat it over medium-high heat until it reaches 350°F (175°C), ideal for frying chicken to a golden crisp.
- Coat the Chicken: Remove chicken from marinade, letting excess drip off, then dredge each piece in the flour mixture, pressing to adhere fully to the surface.
- Fry the Chicken: Carefully place coated chicken pieces into the hot oil. Fry for about 4-5 minutes per side or until the chicken is golden brown and cooked through (internal temperature should reach 165°F or 74°C). Remove and drain on paper towels to remove excess oil.
- Prepare the Dill Aioli: In a small bowl, mix together mayonnaise, chopped fresh dill, lemon juice, minced garlic, and Dijon mustard until smooth and creamy. Adjust seasoning to taste.
- Toast the Buns and Melt Cheese: Lightly toast the brioche buns to add texture and flavor. Place a slice of cheddar cheese on the hot fried chicken to allow it to melt slightly.
- Assemble the Sandwich: Spread a generous amount of dill aioli on both cut sides of the toasted buns. Layer shredded lettuce and dill pickle chips on the bottom bun, add the cheesy crispy chicken on top, and cover with the top bun.
- Serve: Serve immediately while the chicken is warm and crispy to enjoy the full combination of flavors and textures.
Notes
- You can substitute buttermilk with plain yogurt thinned with a little water if needed.
- Ensure the oil temperature is maintained at 350°F for even cooking and to prevent greasy chicken.
- Adjust the amount of dill in the coating and aioli to match your taste preference.
- Use a meat thermometer to ensure the chicken is thoroughly cooked.
- Leftover sandwiches can be wrapped and refrigerated but are best enjoyed fresh for maximum crispiness.
