Crispy Dill Chicken Sandwich (Printable)

Golden chicken with fresh dill, tangy pickles, and creamy mayo on a soft bun.

# What You Need:

→ For the Chicken

01 - 4 boneless, skinless chicken breasts (about 5 oz each)
02 - 1 cup buttermilk
03 - 1 tablespoon fresh dill, chopped
04 - 1 teaspoon garlic powder
05 - 1 teaspoon onion powder
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper

→ For the Breading

08 - 1 cup all-purpose flour
09 - ½ cup cornstarch
10 - 1 teaspoon smoked paprika
11 - 1 teaspoon salt
12 - ½ teaspoon black pepper

→ For Frying

13 - Vegetable oil, for deep frying

→ For the Dill Mayo

14 - ½ cup mayonnaise
15 - 1 tablespoon fresh dill, chopped
16 - 1 tablespoon lemon juice
17 - 1 teaspoon Dijon mustard
18 - ½ teaspoon garlic powder
19 - Salt and pepper, to taste

→ For Assembly

20 - 4 brioche buns, split
21 - 8–12 dill pickle slices
22 - 1 cup shredded iceberg lettuce
23 - Optional: tomato slices

# How to Make It:

01 - In a large bowl, combine buttermilk, dill, garlic powder, onion powder, salt, and black pepper. Add chicken breasts, turning to coat thoroughly. Cover and refrigerate for at least 30 minutes, up to 4 hours for optimal flavor penetration.
02 - In a shallow dish, whisk together flour, cornstarch, paprika, salt, and black pepper until evenly distributed.
03 - Remove chicken from marinade, allowing excess liquid to drip off. Press each piece firmly into the flour mixture to ensure complete coating. Arrange on a tray and let rest for 5 minutes to set the breading.
04 - Heat oil in a deep fryer or large skillet to 350°F. Fry chicken breasts in batches for 4–5 minutes per side until golden brown and cooked through, reaching an internal temperature of 165°F. Transfer to paper towels to drain excess oil.
05 - In a small bowl, whisk together mayonnaise, dill, lemon juice, Dijon mustard, garlic powder, salt, and pepper until smooth and well combined.
06 - Lightly toast the brioche buns. Spread dill mayo generously on both halves. Layer shredded lettuce and pickle slices on the bottom bun, place crispy chicken on top, add tomato slices if desired, and crown with the top bun.
07 - Serve immediately while chicken remains hot and crispy for optimal texture and flavor.

# Expert Suggestions:

01 -
  • The buttermilk and dill marinade makes the chicken incredibly tender while infusing it with herb flavor in every single bite
  • The cornstarch in the breading creates that shatteringly crispy exterior that stays crunchy even with the creamy sauce
  • Homemade dill mayo elevates this from ordinary fast food copycat to something truly special and restaurant-worthy
02 -
  • Letting the breaded chicken rest for 5 minutes before frying prevents the coating from sliding off during cooking
  • Oil temperature is crucial: too low and the breading gets greasy, too high and the outside burns before the inside cooks through
  • The marinating time affects both flavor and texture, so do not skip this step even if you are pressed for time
03 -
  • Double-dipping the chicken back into buttermilk then flour creates an extra thick and crunchy crust
  • Keep fried chicken warm in a 200°F oven while finishing remaining batches without losing crispness

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