Description
A flavorful chicken sandwich featuring a zesty dill pickle marinade and a crunchy coating, perfect for lunches or dinners.
Ingredients
Scale
- 2 large boneless, skinless chicken breasts (about 6–8 ounces each)
- 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 (about 4-6 cups)
- 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 (or your favorite cheese)
- 1 cup shredded lettuce
- 1/2 cup dill pickle chips
- 2 tablespoons butter, melted for toasting buns
Instructions
- Marinate the chicken: In a medium bowl, whisk together buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Submerge the chicken breasts in this marinade, cover, and refrigerate for at least 2 hours, preferably overnight.
- Prepare the breading: In a large, shallow dish, mix together flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk until well combined.
- Dredge the chicken: Take a chicken breast out of the marinade, allowing excess to drip off. Coat it in the flour mixture, ensuring complete coverage. Shake off the excess. Repeat with the other chicken breast.
- Heat the oil: In a heavy-bottomed pot or Dutch oven, pour vegetable oil to a depth of about 2-3 inches and heat over medium-high until it reaches 350°F (175°C).
- Fry the chicken: Carefully lower the chicken breasts into the hot oil, frying for approximately 6-8 minutes per side until golden brown and cooked through.
- Drain and cool the chicken: Remove the fried chicken with a slotted spoon and transfer to a wire rack lined with paper towels.
- Make the dill aioli: In a small bowl, combine mayonnaise, dill, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper, and chill for at least 30 minutes.
- Toast the buns: Brush melted butter onto the cut sides of the brioche buns and toast them cut-side-down in a skillet over medium heat for 1-2 minutes.
- Assemble the sandwich: Spread dill aioli on both sides of the buns. On the bottom bun, layer lettuce, crispy chicken, cheddar cheese, and dill pickle chips. Top with the top bun.
- Serve and enjoy the sandwich hot.
Notes
To maintain the sandwich’s crispiness, store leftover chicken separately from the buns.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 500
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 5g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg