Crispy Dill Chicken Sandwich (Printable Version)
Golden crunchy chicken with fresh dill, tangy pickles, and creamy mayo on soft brioche.
# What You Need:
→ For the Chicken
01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - 1 cup buttermilk
03 - 1 tablespoon fresh dill, chopped
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper
→ For the Breading
08 - 1 cup all-purpose flour
09 - ½ cup cornstarch
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper
→ For Frying
13 - Vegetable oil, for deep frying
→ For the Dill Mayo
14 - ½ cup mayonnaise
15 - 1 tablespoon fresh dill, chopped
16 - 1 tablespoon lemon juice
17 - 1 teaspoon Dijon mustard
18 - ½ teaspoon garlic powder
19 - Salt and pepper, to taste
→ For Assembly
20 - 4 brioche buns, split
21 - 8–12 dill pickle slices
22 - 1 cup shredded iceberg lettuce
23 - Optional: tomato slices
# Directions:
01 - In a large bowl, combine buttermilk, dill, garlic powder, onion powder, salt, and black pepper. Add chicken breasts, turning to coat. Cover and marinate in the fridge for at least 30 minutes (or up to 4 hours for best flavor).
02 - In a shallow dish, whisk together flour, cornstarch, paprika, salt, and black pepper.
03 - Remove chicken from marinade, letting excess drip off. Dredge each piece in the flour mixture, pressing to adhere. Place on a tray and let sit for 5 minutes.
04 - Heat oil in a deep fryer or large skillet to 350°F. Fry chicken breasts in batches for 4–5 minutes per side, or until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
05 - In a small bowl, mix together mayonnaise, dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper to make the dill mayo.
06 - Toast brioche buns lightly. Spread dill mayo on both halves. Layer lettuce and pickles on the bottom bun, add crispy chicken, and top with optional tomato slices. Cover with top bun.
07 - Serve immediately while hot and crispy.
# Expert Tips:
01 -
- The buttermilk marinade makes the chicken impossibly tender while the cornstarch in the breading creates shattering crispiness that holds up even after assembly
- Fresh dill in both the marinade and the mayo means every bite delivers that bright, grassy flavor without being overwhelming
02 -
- Letting the breaded chicken rest on a wire rack for those five minutes feels counterintuitive but it's absolutely crucial for the coating to bond properly with the meat
- Oil temperature drops dramatically when you add chicken, so resist the urge to crowd the pan and work in small batches to maintain that steady 175°C frying temperature
03 -
- For restaurant level results, double dip your chicken by returning it to the buttermilk after the first flour coating, then dredging again before that final rest period
- Keep fried chicken warm in a 200°F oven on a wire rack rather than paper towels, which can make the bottom soggy as steam escapes