Description
A delightful crispy dill chicken sandwich featuring a juicy fried chicken breast, creamy dill aioli, and crunchy toppings 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
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Vegetable oil for frying
- 1 cup mayonnaise
- 2 tablespoons finely chopped fresh dill
- 1 tablespoon lemon juice
- 1 clove minced garlic
- 1 teaspoon Dijon mustard
- Brioche buns
- Cheddar cheese
- Lettuce
- Dill pickle chips
Instructions
- Marinate the chicken: In a medium bowl, whisk together buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Submerge chicken in the mixture, cover, and refrigerate for at least 2 hours or overnight.
- Prepare the dredging mixture: In a large shallow dish, combine flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk thoroughly.
- Dredge the chicken: Remove chicken from marinade and press it firmly into the flour mixture. Shake off excess flour.
- Fry the chicken: Heat enough oil in a heavy-bottomed pot to reach 350°F (175°C). Fry chicken for about 6-8 minutes per side until golden brown.
- Drain excess oil: Remove fried chicken with a slotted spoon and place on a wire rack lined with paper towels.
- Make the dill aioli: Mix together mayonnaise, fresh dill, lemon juice, garlic, and Dijon mustard. Chill.
- Toast the brioche buns: Brush with butter and toast on a skillet until golden.
- Assemble the sandwich: Spread dill aioli on the buns, layer with lettuce, fried chicken, cheddar cheese, and pickle chips. Top with the other bun.
- Serve and enjoy!
Notes
Marinate chicken overnight for enhanced flavor. Consider air frying for a healthier option.
Nutrition
- Serving Size: 1 sandwich
- Calories: 700
- Sugar: 3g
- Sodium: 800mg
- Fat: 40g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 150mg