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

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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)

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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.