Description
A mouthwatering chicken sandwich with a crispy exterior, seasoned with dill and served with a creamy dill aioli.
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 (approximately 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 and refrigerate for a minimum of two hours.
- Combine in a large, shallow dish the all-purpose flour and cornstarch, adding the dried dill weed, baking powder, salt, and black pepper.
- Retrieve a chicken breast, allowing the excess marinade to drip off. Firmly press it into the seasoned flour mixture to coat both sides completely.
- Pour vegetable oil into your pot and heat it over medium-high heat until it reaches 350°F (175°C).
- Carefully place the chicken breasts into the hot oil, cooking for about 6-8 minutes per side until golden brown and cooked through.
- Remove the fried chicken and transfer to a wire rack lined with paper towels to drain excess oil.
- Mix in a small bowl the mayonnaise, finely chopped dill, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper to taste, and chill for at least 30 minutes.
- Brush melted butter on the cut sides of the brioche buns and toast them in a skillet over medium heat until golden brown.
- Assemble the sandwich by spreading dill aioli on both buns, adding lettuce, the fried chicken breast, cheddar cheese, and dill pickle chips.
- Serve immediately and enjoy!
Notes
For a lighter version, consider using an air fryer at 375°F for 15-18 minutes.
Nutrition
- Serving Size: 1 sandwich
- Calories: 750
- Sugar: 5g
- Sodium: 950mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 50g
- Cholesterol: 150mg