Dill Chicken Sandwich Recipe

This crunchy, savory Crispy Dill Chicken Sandwich is made with chicken breast, pickle juice, and buttermilk and ready in 45 minutes. The satisfying snap of the breading gives way to incredibly juicy, dill-infused meat inside. I love making this when I crave a hearty weekend lunch.

Restaurant-Quality At Home

I used to spend too much money on fast food chicken sandwiches. The meat was often dry and the breading lacked real flavor.

Learning to use a pickle juice brine completely changed my approach. The acid tenderizes the meat while injecting a deep dill flavor that flour alone cannot provide.

Crispy Dill Chicken Sandwich Ingredients

• 4 boneless skinless chicken breasts, pounded thin
• 1 cup dill pickle juice
• 1 cup buttermilk
• 1 1/2 cups all-purpose flour
• 1 tablespoon dried dill weed
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups vegetable oil, for frying
• 4 brioche buns, split
• 1/2 cup mayonnaise
• 8 dill pickle slices

How To Make Crispy Dill Chicken Sandwich

1. Brine the chicken: Place the chicken breasts in a bowl with pickle juice and buttermilk. Let them soak for 30 minutes at room temperature.
2. Mix the coating: In a large shallow dish, whisk the flour, dried dill, garlic powder, paprika, salt, and black pepper together.
3. Dredge the meat: Remove each piece of chicken from the brine, allowing excess liquid to drip off. Press firmly into the flour mixture until fully coated.
4. Fry the chicken: Heat the vegetable oil in a heavy skillet to 350F. Fry the chicken for 6 minutes per side until golden brown.
5. Assemble the buns: Toast the brioche buns until lightly browned. Spread mayonnaise on the bottom bun, add the fried chicken, and top with pickle slices.

Recipe Tips

• Do not skip the brine: The pickle juice is essential for tenderizing the meat and adding signature flavor.
• Check the oil temperature: Use a thermometer to keep the oil at 350F so the crust does not burn.
• Press the flour firmly: Pushing the meat into the dry mix creates those desirable craggy, crunchy edges.

What To Serve With Fried Chicken Sandwiches

This meal pairs beautifully with a side of sweet potato fries or a crisp cabbage slaw. The acidity of the pickles also cuts through rich side dishes like creamy potato salad.

How To Store

Keep leftover fried chicken in an airtight container in the fridge for up to 3 days. Reheat in an air fryer or oven at 375F to restore the crispy texture. Do not store fully assembled sandwiches.

FAQs

• Can I bake these instead of frying? Yes, you can bake them at 400F for 20 minutes. Spray the coated pieces with cooking oil spray first to help them brown.
• What is the best cut of meat to use? Breasts pounded to an even thickness work perfectly. You can also use boneless skinless thighs for a juicier result.
• Can I use fresh herbs in the breading? Dried herbs are much better for the flour coating. Fresh herbs contain water and will burn quickly in the hot frying oil.

Nutrition

• Calories: 650 kcal
• Total Fat: 32 g
• Saturated Fat: 5 g
• Cholesterol: 105 mg
• Sodium: 1200 mg
• Total Carbohydrate: 55 g
• Protein: 34 g

Try More Recipes:

• Fried Chicken Breast Sandwich Recipe
• Fried Buffalo Chicken Sandwich Recipe
• Fried Chicken Cutlet Sandwich Recipe

Crispy Dill Chicken Sandwich

Recipe by Emily Mitchell

Servings

4

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Crispy Dill Chicken Sandwich features a crunchy, savory coating with tender chicken, pickle juice brine, and buttermilk. Ready in 45 minutes, it is a fast and simple meal to build for a casual family dinner or weekend lunch.

Ingredients

• 4 boneless skinless chicken breasts, pounded thin

• 1 cup dill pickle juice

• 1 cup buttermilk

• 1 1/2 cups all-purpose flour

• 1 tablespoon dried dill weed

• 1 teaspoon garlic powder

• 1 teaspoon paprika

• 1 teaspoon salt

• 1/2 teaspoon black pepper

• 2 cups vegetable oil, for frying

• 4 brioche buns, split

• 1/2 cup mayonnaise

• 8 dill pickle slices

Directions

• 1. Brine the chicken: Place the chicken breasts in a bowl with pickle juice and buttermilk. Let them soak for 30 minutes at room temperature.
• 2. Mix the coating: In a large shallow dish, whisk the flour, dried dill, garlic powder, paprika, salt, and black pepper together.
• 3. Dredge the meat: Remove each piece of chicken from the brine, allowing excess liquid to drip off. Press firmly into the flour mixture until fully coated.
• 4. Fry the chicken: Heat the vegetable oil in a heavy skillet to 350F. Fry the chicken for 6 minutes per side until golden brown.
• 5. Assemble the buns: Toast the brioche buns until lightly browned. Spread mayonnaise on the bottom bun, add the fried chicken, and top with pickle slices.