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Cozy Crispy Dill Chicken Sandwich Recipe

There’s something undeniably comforting about a crispy chicken sandwich, especially when that sandwich is infused with the tangy zest of dill and the richness of buttery brioche. I fondly remember the first time I made this Crispy Dill Chicken Sandwich for my family, inspired by sunny days spent at summer picnics. The aroma of golden-fried chicken filled the kitchen, wrapping everything in a warm hug. As I watched my family take their first bites, their smiles told me everything I needed to know: this was destined to become a staple.

Perfect for an easy weeknight dinner or a special weekend treat, this sandwich is a celebration of flavors that you’ll want to savor slowly. Trust me, this is one you’ll definitely want to pin for later!

Why You’ll Love This Recipe

Rich, Flavorful Marinade: Soaking the chicken in a buttermilk and dill pickle juice mixture ensures each bite is tender and packed with flavor.
Ultimate Crispiness: The double dredge technique gives the chicken an extra-crispy exterior that’s hard to resist.
Versatile & Customizable: Switch up the toppings to fit your mood or the season. Make it your own!
Family-Friendly: This recipe is a crowd-pleaser that even the pickiest eaters will adore.
Quick & Easy Prep: With simple ingredients and straightforward steps, you can whip this up without fuss.

Ingredients You’ll Need for Crispy Dill Chicken Sandwich Recipe

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 (for coating)
1/2 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
1/2 cup dill pickle chips
2 tablespoons butter, melted (for toasting buns)
Vegetable oil, for frying (about 4-6 cups)

How to Make Crispy Dill Chicken Sandwich Recipe

In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Submerge the chicken breasts in the mixture, cover, and refrigerate for at least 2 hours or preferably overnight to tenderize and infuse flavor.
In a large, shallow dish, combine the all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk thoroughly to distribute seasoning evenly.
Remove a chicken breast from the marinade, allowing excess to drip off. Press it firmly into the flour mixture, coating both sides completely. Shake off excess flour. Repeat with remaining chicken breasts. For extra crispiness, you can double dredge by dipping back into buttermilk, then flour again.
Pour vegetable oil into a large heavy-bottomed pot or Dutch oven deep enough to submerge the chicken about 2-3 inches. Heat over medium-high heat until the oil reaches 350°F (175°C), using a deep-fry thermometer for accuracy.
Carefully place one or two chicken breasts into the hot oil, avoiding overcrowding. Fry for about 6-8 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C).
Remove the fried chicken breasts with a slotted spoon or tongs and transfer to a wire rack lined with paper towels to drain excess oil and maintain crispiness.
In a small bowl, mix mayonnaise, finely chopped fresh dill, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper to taste. Chill for at least 30 minutes to allow flavors to meld.
Brush melted butter on the cut sides of brioche buns. Place butter-side down on a skillet over medium heat and toast for 1-2 minutes until golden and crispy.
Spread a generous layer of dill aioli on both top and bottom buns. On the bottom bun, add shredded lettuce, then place the crispy fried chicken breast. Top with a slice of cheddar cheese, followed by dill pickle chips. Close with the top bun.
Serve the sandwiches hot to enjoy the contrast of crispy chicken and flavorful toppings at their best.

Fun Ways to Customize It

Zesty Twist: Add a slice of avocado for a creamy, rich addition that complements the crispy chicken perfectly.
Spicy Kick: Mix some sriracha or your favorite hot sauce into the dill aioli for a spicy kick that lifts the flavors to new heights.
Herbaceous Touch: Swap out the dill for basil or cilantro in the aioli for a fresh, vibrant twist.
Add a Crunch: Top your sandwich with crispy fried onions for an extra layer of texture and taste.

Chef Emma’s Helpful Tips

Make-Ahead Advice: You can marinate the chicken overnight or even freeze the marinated chicken for up to 2 months. Just make sure to let it thaw completely before frying.
Ingredient Swaps: If you don’t have buttermilk on hand, you can make your own by mixing milk with a bit of vinegar or lemon juice and letting it sit for 5-10 minutes.
Perfect Slicing: After frying, allow the chicken to cool a bit before slicing. This helps maintain the juiciness.
Storage Suggestions: Leftover sandwiches can be stored in an airtight container in the fridge for up to 3 days. Reheat in an oven for best results.

What’s Inside – Nutrition Breakdown

Serving Size: 1 sandwich
Calories: 700
Carbs: 47g
Sugars: 3g
Fat: 40g
Protein: 28g
Sodium: 1150mg

Frequently Asked Questions

Can I make this ahead? Yes! You can marinate the chicken the night before and fry it fresh when you’re ready to eat.
Can I use different ingredients? Absolutely! Feel free to experiment with different cheeses or buns.
How do I store leftovers? Keep any leftover sandwiches in an airtight container in the fridge for up to 3 days.
How long does it last? The sandwiches are best enjoyed fresh but can be stored in the fridge for a few days.

A Cozy Closing Note

This Crispy Dill Chicken Sandwich is not just a meal; it’s a warm hug on a plate. The contrasts of crispy and creamy are bound to brighten even the rainiest of days. I hope you bring this recipe into your home, sharing it with loved ones and creating memories that linger long after the last bite. Save this Crispy Dill Chicken Sandwich Recipe to your dinner ideas board so it’s ready when you need a cozy treat!

Cozy Crispy Dill Chicken Sandwich

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Author: Chef Emma
Total Time: 135 minutes
Yield: 4 servings 1x
Diet: None

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Description

A comforting crispy chicken sandwich infused with dill and served on buttery brioche.

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 (for coating)
1/2 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
1/2 cup dill pickle chips
2 tablespoons butter, melted (for toasting buns)
Vegetable oil, for frying (about 4-6 cups)

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Instructions

In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Submerge the chicken breasts in the mixture, cover, and refrigerate for at least 2 hours or preferably overnight to tenderize and infuse flavor.
In a large, shallow dish, combine the all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk thoroughly to distribute seasoning evenly.
Remove a chicken breast from the marinade, allowing excess to drip off. Press it firmly into the flour mixture, coating both sides completely. Shake off excess flour. Repeat with remaining chicken breasts. For extra crispiness, you can double dredge by dipping back into buttermilk, then flour again.
Pour vegetable oil into a large heavy-bottomed pot or Dutch oven deep enough to submerge the chicken about 2-3 inches. Heat over medium-high heat until the oil reaches 350°F (175°C), using a deep-fry thermometer for accuracy.
Carefully place one or two chicken breasts into the hot oil, avoiding overcrowding. Fry for about 6-8 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C).
Remove the fried chicken breasts with a slotted spoon or tongs and transfer to a wire rack lined with paper towels to drain excess oil and maintain crispiness.
In a small bowl, mix mayonnaise, finely chopped fresh dill, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper to taste. Chill for at least 30 minutes to allow flavors to meld.
Brush melted butter on the cut sides of brioche buns. Place butter-side down on a skillet over medium heat and toast for 1-2 minutes until golden and crispy.
Spread a generous layer of dill aioli on both top and bottom buns. On the bottom bun, add shredded lettuce, then place the crispy fried chicken breast. Top with a slice of cheddar cheese, followed by dill pickle chips. Close with the top bun.
Serve the sandwiches hot to enjoy the contrast of crispy chicken and flavorful toppings at their best.

Notes

Feel free to customize toppings to your liking. Leftover sandwiches can be stored in an airtight container in the fridge for up to 3 days.

Prep Time: 120 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 700
Sugar: 3g
Sodium: 1150mg
Fat: 40g
Saturated Fat: 10g
Unsaturated Fat: 25g
Trans Fat: 0g
Carbohydrates: 47g
Fiber: 2g
Protein: 28g
Cholesterol: 150mg

Crispy Dill Chicken Sandwich Recipe