Description
A deliciously crispy chicken sandwich marinated in buttermilk and dill pickle juice, served with creamy dill aioli and fresh toppings on a toasted brioche bun.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 6–8 ounces each)
- 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 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup mayonnaise
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
- 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
- In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika until well combined. Submerge the chicken breasts in this marinade, cover, and refrigerate for at least 2 hours or preferably overnight.
- In a large, shallow dish, combine the all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk thoroughly.
- Remove a chicken breast from the marinade, allowing the excess to drip off. Press it firmly into the flour mixture, coating both sides. Shake off any excess flour. Repeat with remaining chicken breasts.
- Pour vegetable oil into a pot to a depth of about 2-3 inches. Heat over medium-high until it reaches 350°F (175°C).
- Carefully place one or two chicken breasts into the hot oil and fry for about 6-8 minutes per side, until golden brown and the internal temperature reaches 165°F (74°C).
- Remove the fried chicken with a slotted spoon and transfer to a wire rack lined with paper towels to drain.
- Mix mayonnaise, chopped dill, lemon juice, minced garlic, and Dijon mustard in a small bowl. Chill for at least 30 minutes.
- Brush melted butter onto the cut sides of the brioche buns. Toast them in a skillet over medium heat until golden and crispy.
- Spread the chilled aioli on both buns. Layer the lettuce, crispy chicken, cheddar cheese, and dill pickle chips on the bottom bun, then cap with the top bun.
- Serve the sandwiches hot and enjoy!
Notes
For extra crunch, consider double dredging the chicken. You can customize it with your favorite cheese or bread.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 700
- Sugar: 2g
- Sodium: 980mg
- Fat: 35g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 110mg
Keywords: Crispy Chicken, Dill Sauce, Sandwich, Fried Chicken, Comfort Food