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

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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)

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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.