Name: Crispy Dill Chicken Sandwich
Prep time: 2 h
Cook time: 20 min
Total time: 2 h 20 min
Cuisine: American
Ingredients: 2 large boneless, skinless chicken breasts; 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; Vegetable oil (for frying); 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; 1 cup shredded lettuce; 1/2 cup dill pickle chips; 2 tablespoons butter, melted

Description

A mouthwatering Crispy Dill Chicken Sandwich with perfectly fried chicken, fresh dill, and creamy aioli on a toasted brioche bun.

Ingredients

Scale

2 large boneless, skinless chicken breasts
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
Vegetable oil (for frying)
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
1 cup shredded lettuce
1/2 cup dill pickle chips
2 tablespoons butter, melted

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Instructions

In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Add chicken and marinate for at least 2 hours or overnight.
Set up a dredging station: combine flour, cornstarch, dried dill weed, baking powder, salt, and pepper in a dish.
Remove chicken from marinade, coat in flour mixture, and double-dredge if desired.
Heat vegetable oil in a pot to 350°F (175°C).
Fry chicken for 6-8 minutes on each side until golden brown, ensuring internal temperature reaches 165°F (74°C).
Drain chicken on a wire rack lined with paper towels.
Make dill aioli by combining mayonnaise, chopped dill, lemon juice, minced garlic, and Dijon mustard. Season to taste.
Toast the cut sides of brioche buns in melted butter until golden brown.
Assemble the sandwich with dill aioli, lettuce, fried chicken, cheese, and pickle chips.
Serve immediately with your choice of sides.

Notes

Consider double-dredging for extra crunch and keep an eye on oil temperature for optimal frying.

Prep Time: 120 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 650
Sugar: 3g
Sodium: 600mg
Fat: 38g
Saturated Fat: 9g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 2g
Protein: 35g
Cholesterol: 120mg