Description
Delightful fusion of savory and tangy flavors packed between two soft buns with juicy, fried chicken breasts and a zesty dill aioli.
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
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon dried dill weed
- 1 teaspoon baking powder
- 1 teaspoon salt (for coating)
- ½ teaspoon black pepper (for coating)
- 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
- ½ cup dill pickle chips
- 2 tablespoons butter, melted (for toasting buns)
- Vegetable oil, for frying (about 4-6 cups)
Instructions
- Marinate the chicken: In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Submerge the chicken breasts in this delicious mixture. Cover and refrigerate for at least 120 minutes, or overnight for maximum flavor.
- Prepare the coating: In a large, shallow dish, stir together the all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk well to ensure everything is evenly distributed.
- Dredge the chicken: Take one chicken breast from the marinade, allowing any excess liquid to drip off. Firmly coat it in the flour mixture, making sure each side is covered. Shake off the excess flour and set it aside before repeating this process with the other breast.
- Heat the oil: Pour vegetable oil into a cast-iron skillet or Dutch oven, ensuring it’s about 2-3 inches deep. Heat the oil over medium-high heat until it reaches 350°F (175°C).
- Fry the chicken: Gently place one or two chicken breasts into the hot oil, ensuring the pot isn’t overcrowded. Fry them for approximately 6-8 minutes on each side until they are golden brown and reach an internal temperature of 165°F (74°C).
- Drain the chicken: Once fried, use a slotted spoon to transfer the chicken to a wire rack lined with paper towels, allowing any excess oil to drain.
- Mix the dill aioli: In a small mixing bowl, combine the mayonnaise, finely chopped dill, lemon juice, minced garlic, and Dijon mustard. Season the mixture with salt and pepper to taste. Let it chill in the fridge for at least 30 minutes.
- Toast the buns: Brush the cut sides of your brioche buns with melted butter. Place them butter-side down on a skillet over medium heat and toast for 1-2 minutes until golden and crispy.
- Assemble the sandwich: Spread a generous layer of dill aioli on both the top and bottom buns. Start with a layer of shredded lettuce on the bottom bun, then add your crispy fried chicken breast on top. Top with a slice of cheddar cheese and a few dill pickle chips before placing the top bun on.
- Serve warm: Enjoy your homemade crispy chicken sandwich while it’s warm for the best flavor.
Notes
Feel free to swap out cheese or lettuce based on your preferences. You can also use gluten-free flour if desired.
- Prep Time: 120 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 560
- Sugar: 3g
- Sodium: 950mg
- Fat: 30g
- Saturated Fat: 8g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 135mg
Keywords: chicken sandwich, crispy chicken, dill aioli, quick meals