Crispy Dill Chicken Sandwich
A crunchy, tangy, and juicy chicken sandwich that's perfect for easy weeknight dinners or meal-prep. This crispy dill chicken sandwich is bursting with flavor from pickle-brined chicken and a creamy dill aioli.
Ingredients
For the Chicken
- 2 pieces chicken breasts Slice horizontally if thick for even cooking.
- 1 cup buttermilk Substitute with regular milk mixed with lemon juice or vinegar.
- 1/2 cup dill pickle juice Adds flavor and tenderness.
- 1 cup flour Can use gluten-free blend.
- 1 tsp salt For seasoning.
- 1/2 tsp black pepper For seasoning.
- 1/2 tsp garlic powder For added flavor.
- 1/2 tsp onion powder For added flavor.
For Assembly
- 4 pieces brioche buns Any soft sandwich bun will work.
- 1/2 cup mayonnaise Can swap part with Greek yogurt for a lighter version.
- 1 tbsp fresh dill, chopped For the dill aioli.
- 1 tsp lemon juice For the dill aioli.
Instructions
Marinate the Chicken
- In a bowl or zip bag, mix the buttermilk and dill pickle juice, then add the chicken. Ensure it's fully submerged. Marinate for at least 30 minutes up to overnight.
Prepare the Coating
- In a shallow dish, stir together the flour, salt, pepper, garlic powder, and onion powder.
- Heat oil in a large skillet over medium heat.
Dredge and Fry the Chicken
- Remove the chicken from the marinade, let excess drip off, then coat in the flour mixture. Ensure an even coat.
- Carefully lay the chicken in the hot oil and fry for 5–7 minutes per side, until golden brown and cooked through (165°F internal temperature).
Make the Dill Aioli
- In a small bowl, stir together mayonnaise, fresh dill, and lemon juice. Adjust seasoning to taste.
Toast Buns and Assemble
- Toast the brioche buns in a dry skillet until lightly golden.
- Assemble the sandwiches with dill aioli, crispy chicken, and any additional toppings like lettuce or pickles.
Notes
For meal prep, marinate the chicken in advance. Leftover chicken can be stored for 3–4 days. Reheat in an oven for best texture. Serve with sides like fries or salad.