Description
Delight in the crispy textures and vibrant flavors of these dill chicken sandwiches, perfect for family gatherings or a satisfying meal.
Ingredients
- 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
- Begin by whisking together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika in a medium bowl.
- Submerge the chicken breasts in the buttermilk mixture, cover, and refrigerate for at least two hours or overnight.
- In a separate large, shallow dish, combine flour, cornstarch, dill weed, baking powder, salt, and black pepper.
- Remove a chicken breast from the marinade, allowing excess to drip off, then coat both sides in the flour mixture.
- Shake off the excess flour. Repeat with the remaining chicken breasts.
- Pour vegetable oil into a large pot or Dutch oven, heating it over medium-high until it reaches 350°F (175°C).
- Carefully place one or two chicken breasts into the hot oil, ensuring not to overcrowd. Fry each side for approximately 6-8 minutes or until the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken with a slotted spoon and transfer to a wire rack lined with paper towels to drain.
- For the dill aioli, mix mayonnaise, fresh dill, lemon juice, minced garlic, and Dijon mustard in a small bowl. Season with salt and pepper to taste, and chill for at least 30 minutes to meld flavors.
- Brush melted butter on the split sides of the brioche buns and toast them in a skillet over medium heat until golden and crispy.
- Assemble the sandwiches by spreading dill aioli on both the top and bottom buns. Layer shredded lettuce on the bottom, then place the crispy chicken breast, cheddar cheese, and dill pickle chips before closing with the top bun.
Notes
For extra crispiness, consider double dredging the chicken by returning it to the buttermilk before re-coating in flour.
