Description
Enjoy a delightful crunch with this fried chicken sandwich featuring a zing of dill and a creamy dill aioli.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (6–8 ounces each)
- 1 cup buttermilk
- 2 tablespoons dill pickle juice
- 1 large egg
- Salt and black pepper, to taste
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 2 cups all-purpose flour
- ½ cup cornstarch
- 1 tablespoon dried dill weed
- 1 teaspoon baking powder
- 1 cup mayonnaise
- 2 tablespoons fresh dill
- 1 tablespoon lemon juice
- 4 brioche buns
- Cheddar cheese, sliced
- Shredded lettuce
- Dill pickle chips
- Vegetable oil, for frying
Instructions
- In a medium bowl, whisk together buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika.
- Submerge the chicken breasts in the marinade, cover, and refrigerate for at least 2 hours or overnight.
- In a large shallow dish, combine all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper.
- Remove a chicken breast from the marinade, allowing excess to drip off and coat it in the flour mixture. Repeat with the other chicken breasts.
- Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
- Carefully fry the chicken breasts for about 6-8 minutes on each side until golden brown and cooked through.
- Drain the fried chicken on a wire rack lined with paper towels.
- Mix mayonnaise, fresh dill, lemon juice, minced garlic, and Dijon mustard in a small bowl, chill before serving.
- Toast brioche buns in a pan with butter until golden brown.
- Spread dill aioli on both buns and layer with shredded lettuce, fried chicken, cheddar cheese, and dill pickle chips. Serve hot.
Notes
Marinate the chicken overnight for better flavor. Consider using an air fryer for a lighter version of this sandwich.
Nutrition
- Serving Size: 1 sandwich
- Calories: 600
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 8g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 150mg