Crispy Dill Chicken Sandwich
A tangy, crunchy chicken sandwich featuring a buttermilk marinade and a creamy dill aioli, perfect for a quick weeknight meal.
Ingredients
For the Chicken
- 4 pieces boneless, skinless chicken breasts Pound to even thickness if needed.
- 1 cup buttermilk Helps tenderize and adds richness.
- 1/2 cup dill pickle juice For briny tang; use juice from jarred pickles.
- 2 tablespoons fresh or dried dill Fresh gives a brighter herbal note.
- 1 teaspoon salt For seasoning.
- 1 teaspoon pepper For seasoning.
- Oil for frying A neutral high-smoke oil like vegetable or canola.
For the Dill Aioli
- 1/2 cup mayonnaise Base for the dill aioli.
- 1 clove garlic, minced Folds into the aioli for bite.
- 1 tablespoon fresh or dried dill Mixed into the aioli.
- Salt to taste For seasoning.
For Assembly
- 4 pieces brioche buns Soft and buttery; substitute potato rolls if preferred.
Instructions
Marinate the Chicken
- Whisk together buttermilk, dill pickle juice, and chopped dill in a bowl.
- Submerge chicken breasts and refrigerate for at least 30 minutes or up to 4 hours.
Prepare the Aioli
- Mix mayonnaise with minced garlic and dill.
- Season with a pinch of salt and chill until ready to use.
Cook the Chicken
- Pour about 1/4 inch of oil into a heavy skillet and warm over medium heat.
- Remove breasts from the marinade, shake off excess liquid, and season with salt and pepper.
- Fry in the hot oil until a deep golden crust forms and internal temperature reaches 165°F, about 4-6 minutes per side.
- Drain briefly on a rack.
Toast the Buns
- Place cut brioche in the same pan face down and toast until golden and slightly crisp.
Assemble the Sandwich
- Spread a generous layer of dill aioli on both buns.
- Add the crispy chicken and top with any extras such as lettuce, pickles, or sliced tomato.
- Serve immediately for optimal crunch and contrast.
Notes
For a lighter aioli, Greek yogurt can replace part of the mayo. Use gluten-free buns for a gluten-free sandwich option.