Crispy Dill Chicken Sandwich

Sink your teeth into the ultimate chicken sandwich. Brining the chicken in dill pickle juice ensures incredibly juicy meat, while the perfectly seasoned, extra-crunchy coating delivers an unforgettable bite.

Why You’ll Love This Recipe

• Pickle-Brined Perfection: Soaking the chicken in pickle brine tenderizes the meat and infuses it with a deep, tangy, and savory flavor.
• Ultimate Crunch: A cornstarch and flour double-dredging technique guarantees a thick, craggy crust that holds up to the sauce.
• Better Than Takeout: Skip the drive-thru and enjoy a gourmet, restaurant-quality chicken sandwich right in your own kitchen.

Kitchen Tools You’ll Need

• Large mixing bowls
• Deep skillet or Dutch oven (for frying)
• Meat mallet (or heavy pan)
• Wire cooling rack
• Meat thermometer

Ingredients

• 2 large Chicken Breasts (halved horizontally to make 4 cutlets)
• 1 cup Dill Pickle Juice (for brining)
• 1.5 cups All-purpose Flour
• 1/2 cup Cornstarch
• 1 tbsp Garlic Powder
• 1 tbsp Dried Dill
• 1 cup Buttermilk
• 1 large Egg
• Peanut Oil or Canola Oil (for frying)
• 4 Brioche Buns (split and toasted)
• 1/2 cup Dill Pickle Slices
• 1/3 cup Mayonnaise (mixed with 1 tsp hot sauce for serving)

Preparation

1. Brine the Chicken: Place the chicken cutlets in a large bowl and pour the dill pickle juice over them. Cover and refrigerate for at least 30 minutes (or up to 4 hours).
2. Prep the Breading Station: In a large bowl, whisk together the flour, cornstarch, garlic powder, and dried dill. In a separate medium bowl, whisk the buttermilk and egg together until smooth.
3. Dredge the Chicken: Remove the chicken from the brine and pat completely dry with paper towels. Dip each piece into the flour mixture, then the buttermilk mixture, and back into the flour. Press the dry ingredients firmly onto the chicken to create a thick crust.
4. Heat the Oil: Fill a deep skillet or Dutch oven with 2 inches of oil and heat to 350°F (175°C) over medium-high heat.
5. Fry to Perfection: Carefully lower the breaded chicken into the hot oil. Fry for 4-5 minutes per side until deep golden brown and the internal temperature reaches 165°F (74°C). Transfer to a wire cooling rack.
6. Assemble the Sandwich: Spread the spicy mayonnaise on both halves of the toasted brioche buns. Place a crispy chicken cutlet on the bottom bun, layer with plenty of dill pickle slices, and cover with the top bun. Serve immediately!

Chef’s Pro Tips for Perfect Results

Rest the Breaded Chicken: Let the fully breaded chicken sit on a wire rack for 10-15 minutes before frying. This gives the flour time to hydrate and adhere securely to the meat, preventing the crispy coating from falling off in the hot oil.

Nutritional Info