Description
A delightful and crunchy chicken sandwich featuring juicy fried chicken, creamy dill aioli, and fresh toppings, served 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
- Whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika in a medium bowl. Submerge the chicken breasts in this marinade, cover, and refrigerate for at least 2 hours, ideally overnight.
- Combine the all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper in a large, shallow dish. Whisk thoroughly.
- Remove a chicken breast from the marinade, letting the excess drip off. Firmly press it into the flour mixture, ensuring both sides are coated. Repeat for the remaining chicken breasts.
- Pour enough vegetable oil into a heavy-bottomed pot or Dutch oven to submerge the chicken by about 2-3 inches. Heat to 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. Ensure internal temperature reaches 165°F (74°C).
- Remove the fried chicken and place it on a wire rack to drain excess oil.
- Mix the mayonnaise, finely chopped dill, lemon juice, minced garlic, and Dijon mustard in a small bowl. Chill for at least 30 minutes.
- Brush the cut sides of the brioche buns with melted butter and toast them on a skillet until golden.
- Spread dill aioli on both buns. Layer lettuce, fried chicken, cheddar cheese, and dill pickle chips on the bottom bun, then cap with the top bun.
- Serve the sandwiches hot.
Notes
For extra crunch, consider double dredging the chicken. Marinate chicken overnight for maximum flavor.
- Prep Time: 120 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 680
- Sugar: 3g
- Sodium: 950mg
- Fat: 36g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 2g
- Protein: 38g
- Cholesterol: 200mg