Description
Enjoy the delightful contrast of crispy golden-battered chicken with creamy dill aioli, all nestled in a soft brioche bun.
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
- 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)
- Vegetable oil, for frying (about 4–6 cups)
Instructions
- Prepare the Marinade: In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika until smooth. Submerge the chicken breasts in the mixture, cover, and refrigerate.
- Make the Dredging Mixture: In a large, shallow dish, combine the all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk thoroughly to ensure even seasoning distribution.
- Coat the Chicken: Remove a chicken breast from the marinade, allowing excess liquid to drip off. Press it firmly into the flour mixture, coating both sides completely. Shake off any excess flour.
- Heat the Oil: Pour enough vegetable oil into a heavy-bottomed pot to submerge the chicken about 2-3 inches deep. Heat over medium-high heat until it reaches 350°F (175°C).
- Fry the Chicken: Carefully place one or two chicken breasts into the hot oil. Fry for about 6-8 minutes per side, turning once until golden brown and cooked through.
- Drain the Chicken: Once cooked, transfer the fried chicken to a wire rack lined with paper towels to drain excess oil.
- Prepare the Dill Aioli: In a small bowl, mix mayonnaise, fresh dill, lemon juice, minced garlic, and Dijon mustard. Chill for at least 30 minutes.
- Toast the Buns: Brush melted butter onto the cut sides of the brioche buns and toast them in a skillet over medium heat until golden and crispy.
- Assemble Your Sandwich: Spread dill aioli on the buns, layer with shredded lettuce, crispy chicken, cheddar cheese, and dill pickle chips, then complete with the top bun.
- Serve and Enjoy: Serve sandwiches hot for the ultimate crunch and flavor experience.
Notes
For extra flavor, marinate the chicken overnight. Consider air frying or baking for a healthier alternative.
Nutrition
- Serving Size: 1 serving
- Calories: 600
- Sugar: 5g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 150mg