If you’re on the hunt for a sandwich that perfectly balances crunchy, tangy, and fresh flavors, look no further than this Crispy Dill Chicken Sandwich Recipe. It’s a delightful combo of golden-fried chicken infused with dill and pickle juice, layered with creamy dill aioli, melty cheddar, crisp lettuce, and zesty pickles all nestled in a buttery brioche bun. This sandwich hits all the right notes — crisp on the outside, juicy and flavorful on the inside, with that bright dill punch making it utterly unforgettable. Trust me, once you try this Crispy Dill Chicken Sandwich Recipe, it will quickly become your go-to for an impressive yet surprisingly easy homemade meal that wows every time.
Ingredients You’ll Need
Getting the ingredients right is half the fun and secret to nailing this recipe. Each item plays an essential role—from the tangy pickle juice that flavors the chicken to the blend of flour and cornstarch delivering that irresistibly crunchy coating. Together, they create the perfect balance of textures and fresh, vibrant tastes that bring this sandwich to life.
- 1 cup buttermilk: Tenderizes the chicken and adds slight tanginess; yogurt mixed with water works well as a substitute.
- 1/2 cup dill pickle juice: Adds vibrant tang and a subtle dill flavor that makes the chicken extraordinary.
- 1 large egg: Binds the coating ingredients beautifully for a consistent crust.
- 1 teaspoon salt: Enhances and balances all the flavors in the sandwich.
- 1/2 teaspoon black pepper: Provides a mild heat to wake up your taste buds.
- 1 cup all-purpose flour: Forms the base for a crispy and golden exterior.
- 1/2 cup cornstarch: Adds an extra crunch that keeps every bite exciting.
- 1 teaspoon dried dill weed: Infuses the coating with unmistakable dill aroma and flavor.
- 1 teaspoon baking powder: Helps create a light, airy crunch that’s not dense.
- 2 cups vegetable oil: Perfect for frying the chicken to a crispy perfection.
- 1/2 cup mayonnaise: Serves as the creamy base for the dill aioli topping.
- 1 tablespoon fresh dill, chopped: Adds bright, herbal notes to the aioli.
- 1 tablespoon lemon juice: Brightens the aioli with fresh citrus zing.
- 1 clove garlic, minced: Brings depth and richness to the creamy spread.
- 1 teaspoon Dijon mustard: Adds subtle tang and complexity to the sauce.
- 4 brioche buns: Soft, buttery buns that cradle the sandwich perfectly without overpowering it.
- 4 slices cheddar cheese: Melts beautifully to add savory warmth and texture.
- 1 cup shredded lettuce: Provides a fresh, crisp contrast to the fried chicken.
- 1/2 cup dill pickle chips: Complements the chicken with sweet and sour crunch.
How to Make Crispy Dill Chicken Sandwich Recipe
Step 1: Marinate the Chicken
Start by mixing the buttermilk, dill pickle juice, egg, salt, and pepper in a bowl. Add your chicken pieces, making sure they are fully submerged. Let them soak in this flavorful bath for at least 30 minutes, or up to 2 hours if you can plan ahead. This step is crucial because it tenderizes the chicken while infusing it with that signature tangy dill essence.
Step 2: Prepare the Crispy Coating
In a separate large bowl, sift together the flour, cornstarch, dried dill weed, baking powder, salt, and pepper. This mixture is what gives the chicken that irresistible crunch and herby aroma. The combination of flour and cornstarch ensures the coating is light yet satisfying to bite into.
Step 3: Coat the Chicken
Remove each piece of marinated chicken from the liquid, letting the excess drip off, then dredge thoroughly in the dry flour mixture. Press the coating onto each piece to make sure it sticks well — this extra step guarantees the perfect crispiness after frying.
Step 4: Fry to Golden Perfection
Heat your vegetable oil in a deep pan or skillet until it reaches about 350°F (175°C). Carefully place the coated chicken pieces in the oil, frying in batches to avoid crowding. Cook each piece for about 5-6 minutes per side or until golden brown and cooked through with an internal temperature of 165°F (74°C). Drain on a wire rack or paper towels to maintain crispness.
Step 5: Make the Dill Aioli
While the chicken fries, whisk together mayonnaise, fresh dill, lemon juice, minced garlic, and Dijon mustard. This creamy aioli adds a luscious herbaceous layer that perfectly complements the crispy chicken and brings that “wow” factor everyone will rave about.
Step 6: Assemble Your Sandwich
Toast the brioche buns lightly to add warmth and a little extra texture. Spread a generous amount of dill aioli on both halves, then layer shredded lettuce, the hot crispy dill fried chicken, a slice of cheddar cheese (allow it to melt slightly on the warm chicken), and finish with dill pickle chips for crunch and tang. Top with the other bun half and prepare for sandwich bliss!
How to Serve Crispy Dill Chicken Sandwich Recipe
Garnishes
Fresh herbs like chopped dill or parsley sprinkled lightly on top can enhance the visual appeal and reinforce the dreamy herb flavor. A few thin slices of red onion or tomato also bring brightness and color to the plate.
Side Dishes
This sandwich loves company! Pair it with crispy sweet potato fries, a crunchy slaw, or even a simple mixed green salad with a lemon vinaigrette to complement the sandwich’s vibrant flavors without overwhelming your palate.
Creative Ways to Present
For a fun twist, try serving the sandwich with an open-face presentation showcasing the colorful layers, or cut it diagonally and secure each half with a skewer for easy handling at casual gatherings. You can also create smaller slider versions for parties, keeping all the delicious flavor in bite-sized form.
Make Ahead and Storage
Storing Leftovers
Store any leftover chicken separately from the buns and garnishes in airtight containers in the refrigerator. This helps keep the chicken crispy longer while preventing the buns from becoming soggy.
Freezing
For longer storage, freeze the cooked chicken pieces wrapped individually in plastic wrap and placed in a freezer bag. Freeze buns separately if you like, and keep condiments and fresh toppings fresh in the fridge until you’re ready to assemble.
Reheating
To reheat the chicken, remove it from the fridge and warm in a preheated oven at 375°F (190°C) on a wire rack for 10-12 minutes to revive crispness. Avoid microwaving if you want to keep that perfect crunch. Toast your buns fresh before assembling.
FAQs
Can I use a different type of cheese in the Crispy Dill Chicken Sandwich Recipe?
Absolutely! While cheddar adds a nice sharpness and melt, feel free to experiment with provolone, Swiss, or pepper jack for a different flavor profile that still complements the tangy dill.
Is it necessary to marinate the chicken in pickle juice?
Marinating in pickle juice is key to infusing that signature tang and enhancing tenderness. However, if you’re short on pickle juice, dill-infused brine or even a mixture of lemon juice and dill can work as substitutes.
What oil is best for frying the chicken?
Vegetable oil is recommended because it has a neutral flavor and high smoke point. You can also use canola or peanut oil for similar results and great crispiness.
Can I make the aioli dairy-free?
Yes! Use a dairy-free mayonnaise and omit any cheese or replace with a plant-based alternative to keep the sandwich dairy-free while preserving the creamy texture and dill flavor.
How can I make the sandwich spicier?
Adding a pinch of cayenne pepper to the flour mix or stirring in some hot sauce to the mayonnaise gives the sandwich an exciting kick without overpowering the fresh dill zing.
Final Thoughts
This Crispy Dill Chicken Sandwich Recipe is one of those rare dishes that feels special but is surprisingly simple to prepare. Its perfect harmony of crunch, tang, and fresh herbaceous flavors makes every bite a celebration. I encourage you to make it soon, whether for a casual dinner, a weekend treat, or when you want to impress friends with your sandwich game. Once you taste it, you’ll understand why this recipe is an absolute favorite!
Print
Crispy Dill Chicken Sandwich Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes plus 30 minutes marinating
- Yield: 4 sandwiches
- Category: Sandwich
- Method: Frying
- Cuisine: American
Description
This Crispy Dill Chicken Sandwich combines a perfectly fried, crunchy chicken breast marinated in pickle dill flavors with a creamy dill aioli, melty cheddar cheese, fresh lettuce, and tangy dill pickle chips, all nestled inside a soft brioche bun. It’s a delightful twist on a classic chicken sandwich that offers a burst of bright, tangy dill flavor with every bite.
Ingredients
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)
- 2 cups vegetable oil (for frying)
Aioli Sauce
- 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)
Sandwich 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)
Instructions
- Prepare the marinade: In a large bowl, combine the buttermilk, dill pickle juice, egg, salt, and black pepper. Whisk together until fully blended. This mixture will tenderize the chicken while infusing it with a tangy, dill flavor.
- Marinate the chicken: Place chicken breasts into the buttermilk mixture, ensuring they are fully submerged. Cover and refrigerate for at least 30 minutes to allow the flavors to penetrate and the chicken to become tender.
- Mix the dry coating: In a separate bowl, combine the all-purpose flour, cornstarch, dried dill weed, and baking powder. Whisk these dry ingredients together to evenly distribute the dill and leavening agents, which contribute to a crispy, flavorful crust.
- Heat the oil: Pour the vegetable oil into a deep skillet or frying pan, heating over medium-high heat until it reaches around 350°F (175°C). This temperature is optimal for frying to achieve golden crispiness without oil absorption.
- Coat the chicken: Remove a piece of chicken from the marinade, allowing excess to drip off, then dredge it thoroughly in the flour mixture, pressing the coating onto the surface to create an even layer. Repeat with all pieces.
- Fry the chicken: Carefully place coated chicken breasts into the hot oil. Fry for approximately 4-5 minutes per side until the chicken is golden brown and cooked through to an internal temperature of 165°F (74°C). Remove and drain on paper towels to remove excess oil.
- Prepare the dill aioli: In a small bowl, mix the mayonnaise, fresh chopped dill, lemon juice, minced garlic, and Dijon mustard. Stir until all ingredients are combined into a smooth, flavorful sauce.
- Assemble the sandwich: Lightly toast the brioche buns. Spread a generous amount of dill aioli on the bottom buns, add a fried chicken breast, then a slice of cheddar cheese while the chicken is still hot to allow melting. Top with shredded lettuce and dill pickle chips, then cap with the top buns.
- Serve immediately: Serve the sandwiches while hot and crispy for the best flavor and texture experience.
Notes
- You can substitute buttermilk with plain yogurt mixed with a little water to achieve a similar marinating effect.
- Ensure the oil temperature is consistent to avoid greasy chicken.
- For extra crispiness, double dredge the chicken by dipping it back into the buttermilk and again in the flour mixture before frying.
- Use fresh dill for the aioli to maximize the herbal freshness.
- Let the fried chicken rest a few minutes before assembling the sandwich to avoid soggy buns.
