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Crispy Dill Chicken Sandwich

A delightful meal combining the crunchiness of fried chicken with fresh and zesty dill flavor, perfect for quick dinners or weekend treats.
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Prep Time 2 hours
Cook Time 15 minutes
Total Time 2 hours 15 minutes
Servings: 4 servings
Course: Main Course, Sandwich
Cuisine: American
Calories: 650
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken breasts Make sure they are thawed if using frozen.
  • 1 cup Pickle brine For marinating.
  • 1 cup Flour For dredging.
  • 1/2 cup Cornmeal Adds crunchiness.
  • 1 tablespoon Dill Dried.
  • 2 pieces Eggs Beaten.
  • 1 cup Bread crumbs For coating.
  • 4 pieces Brioche buns Can substitute with other bread types.
For the Dill Aioli
  • 1/2 cup Mayonnaise Base for the aioli.
  • 2 tablespoons Fresh dill Chopped.
  • 1 tablespoon Lemon juice Freshly squeezed.
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Pepper

Method
 

Preparation
  1. Marinate the chicken breasts in pickle brine for at least 2 hours or overnight.
  2. In a bowl, combine flour, cornmeal, dill, salt, and pepper.
  3. Beat the eggs in a separate bowl.
Cooking
  1. Dredge the marinated chicken in the flour mixture, dip in the eggs, then coat with breadcrumbs.
  2. Heat oil in a pan over medium-high heat and fry the chicken until golden and cooked through, about 5-7 minutes per side.
Dill Aioli Preparation
  1. For the dill aioli, mix mayonnaise, fresh dill, lemon juice, salt, and pepper in a bowl.
Assembly
  1. Toast the brioche buns.
  2. Assemble the sandwich by placing the crispy chicken on the bun, adding dill aioli, and topping with pickles if desired.

Notes

Serve hot with a side of fries or a salad. Store leftovers in an airtight container in the refrigerator for up to two days. Reheat in an oven for best results. Marinating longer enhances the flavor and make sure the oil is hot before frying to achieve a crispy texture. Avoid overcrowding the pan while frying.