Crispy Dill Chicken Sandwich
A restaurant-quality fried chicken sandwich featuring pickle-brined chicken, an extra-crispy dill-flecked crust, melted cheddar, and a bright homemade dill aioli on toasted brioche buns.
Equipment
- heavy-bottomed pot or deep fryer
- Wire Cooling Rack
- Meat mallet
- digital thermometer
Ingredients
- 2 large boneless skinless chicken breasts, cut into 4 cutlets
- 1 cup buttermilk
- 2 tbsp dill pickle juice
- 1 large egg
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 tsp paprika
- 2 cups all-purpose flour
- 1/2 cup cornstarch
- 1 tbsp dried dill weed
- 1 tsp baking powder
- 1 cup mayonnaise
- 2 tbsp fresh dill, chopped
- 1 tbsp lemon juice
- 1 tsp Dijon mustard
- 1 clove garlic, minced
- 4 brioche buns, buttered and toasted
- 4 slices cheddar cheese
- 1 cup shredded lettuce
- 12 dill pickle chips
Instructions
- Pound the chicken cutlets to 1/2-inch thickness. Whisk buttermilk, pickle juice, egg, salt, pepper, garlic powder, and paprika. Submerge the chicken and refrigerate for at least 2 hours.
- In a shallow bowl, whisk together the flour, cornstarch, dried dill, and baking powder.
- Remove chicken from marinade. Dredge in the flour mixture, dip briefly back into the marinade, then dredge again while pressing firmly to create shaggy crispy bits.
- Heat frying oil to 350°F in a heavy-bottomed pot or deep fryer. Fry chicken for 6-8 minutes per side until golden and the internal temperature reaches 165°F.
- Transfer the fried chicken to a wire rack to drain and stay crispy.
- Whisk together mayonnaise, fresh dill, lemon juice, Dijon mustard, and minced garlic to make the dill aioli.
- Spread aioli on toasted brioche buns. Layer with shredded lettuce, crispy chicken, cheddar cheese, and dill pickle chips. Serve immediately.
Notes
Maintaining a steady 350°F oil temperature is essential for a crispy, non-greasy crust. The double-dredge technique creates the signature shaggy crunch, while resting the fried chicken on a wire rack keeps it crisp until serving.