Introduction

The Crispy Dill Chicken Sandwich is a flavorful twist on a classic favorite, featuring perfectly fried chicken coated in a crispy panko crust with a bright dill-infused mayo. Served on soft brioche buns with fresh lettuce and pickles, this sandwich offers a delightful combination of textures and tangy flavors that make for an irresistible lunch or dinner option.

Two fried chicken sandwiches sit on a white plate over a white marbled surface. Each sandwich has a soft, shiny golden brown bun top with a smooth texture. The first layer inside the bun is fresh green shredded lettuce, followed by a large piece of crispy, golden brown fried chicken with a rough, crunchy texture. On top of the chicken are several slices of bright yellow pickle with wavy edges. Small dollops of white creamy sauce with green herb specks are placed on the pickles, and fresh, feathery green dill leaves rest on top. Next to the sandwiches on the plate are a few pickle slices and lemon wedges. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large chicken breasts, boneless and skinless
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon dried dill
2 large eggs
1/4 cup milk
1 cup panko breadcrumbs
Vegetable oil, for frying
4 brioche buns
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1 cup shredded lettuce
8 slices of dill pickle

Instructions

Step 1: Slice each chicken breast in half horizontally to create four thin pieces. Use a meat mallet to gently pound the pieces to an even thickness, around 1/2 inch.
Step 2: In a shallow dish, mix together the flour, salt, black pepper, garlic powder, onion powder, and dried dill.
Step 3: In another bowl, whisk the eggs and milk together.
Step 4: In a separate dish, place the panko breadcrumbs.
Step 5: Dip each piece of chicken first into the flour mixture, ensuring it’s fully coated, then into the egg mixture, and finally into the panko breadcrumbs for an even coating.
Step 6: Heat vegetable oil in a large skillet over medium-high heat until hot. Fry the chicken pieces for 4-5 minutes on each side, or until golden brown and cooked through. Drain on paper towels.
Step 7: In a small bowl, mix the mayonnaise, fresh dill, and lemon juice to make the dill mayo sauce.
Step 8: Toast the brioche buns lightly.
Step 9: Assemble the sandwiches by spreading dill mayo on both sides of the bun, adding a layer of shredded lettuce, then the fried chicken piece, and topping with pickle slices.
Step 10: Serve the sandwiches warm for best taste.

Tips & Variations

For an extra kick, add a slice of your favorite cheese before topping the sandwich.
You can substitute Greek yogurt for mayonnaise to make a lighter, tangier sauce.
Add some hot sauce to the dill mayo for a spicy variation of the sandwich.
This sandwich pairs well with a side of sweet potato fries or a crisp coleslaw.

Storage

Store leftover chicken and buns separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in a skillet or oven to maintain crispiness. Assemble the sandwich just before serving to keep the buns from getting soggy.

How to Serve

Two crispy fried fish sandwiches sit on a white plate with a white marbled surface below. Each sandwich has a shiny, golden-brown brioche bun on top and bottom. The bottom bun holds a layer of thinly shredded green lettuce, topped by a large, golden, crunchy fried fish fillet. Above the fish are several thinly sliced pale green pickles with dollops of white creamy sauce speckled with green herbs, and fresh sprigs of bright green dill. The top bun is shiny and smooth, slightly domed with a warm brown color. On the side of the plate are extra pickle slices and a lemon wedge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of chicken breasts for this recipe?

Yes, chicken thighs can be used for a juicier and more flavorful result. Just be sure to pound them to an even thickness for uniform cooking.

What type of oil is best for frying the chicken?

Vegetable oil or canola oil are ideal for frying due to their high smoke points and neutral flavor.

Crispy Dill Chicken Sandwich Recipe

Print Recipe

★★★★★

4.8 from 140 reviews

This Crispy Dill Chicken Sandwich features juicy, tender chicken breasts coated in a flavorful blend of dill-seasoned panko breadcrumbs and fried to golden perfection. Paired with a zesty dill mayonnaise sauce, fresh lettuce, and crunchy dill pickles on soft brioche buns, this sandwich delivers a perfect balance of herbaceous freshness and satisfying crunch. Ideal for an easy lunch or casual dinner, it combines classic Southern-inspired fried chicken flavors with a bright twist of dill.

Author: Kai
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Yield: 4 sandwiches 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

Chicken and Coating

2 large chicken breasts, boneless and skinless
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
2 teaspoons garlic powder
2 teaspoons onion powder
1 tablespoon dried dill
2 large eggs
1/4 cup milk
1 cup panko breadcrumbs
Vegetable oil, for frying

Sandwich Assembly

4 brioche buns
1/2 cup mayonnaise
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1 cup shredded lettuce
8 slices of dill pickle

Instructions

Prepare the chicken: Slice each chicken breast horizontally into two thin pieces, resulting in four pieces total. Gently pound each piece with a meat mallet to an even thickness of about 1/2 inch to ensure even cooking.
Make the flour mixture: In a shallow dish, combine the all-purpose flour, salt, black pepper, garlic powder, onion powder, and dried dill. This seasoned flour mix will create the aromatic base coating.
Whisk eggs and milk: In another bowl, beat together the eggs and milk thoroughly to form the wet dip.
Prepare breadcrumbs: Pour the panko breadcrumbs into a separate shallow dish, ready for coating the chicken.
Coat the chicken: Dip each chicken piece first in the seasoned flour, ensuring full coverage; then dip into the egg and milk mixture; finally, coat evenly with panko breadcrumbs for a crispy crust.
Fry the chicken: Heat vegetable oil in a large skillet over medium-high heat until hot but not smoking. Fry the chicken pieces for 4-5 minutes on each side until golden brown and cooked through. Drain on paper towels to remove excess oil.
Make dill mayo sauce: In a small bowl, combine the mayonnaise, freshly chopped dill, and lemon juice. Mix well to create a bright, herbaceous sauce to complement the fried chicken.
Toast buns: Lightly toast the brioche buns until just golden for added texture and flavor.
Assemble sandwiches: Spread the dill mayo generously on both sides of each bun. Add a layer of shredded lettuce, place the crispy chicken on top, then finish with dill pickle slices. Close and serve immediately while warm.

Notes

For an extra kick, add a slice of your favorite cheese before topping the sandwich.
You can substitute Greek yogurt for mayonnaise to make a lighter, tangier sauce.
Add some hot sauce to the dill mayo for a spicy variation of the sandwich.
This sandwich pairs well with a side of sweet potato fries or a crisp coleslaw.

Keywords: chicken sandwich, crispy fried chicken, dill mayo, panko breadcrumbs, brioche buns, easy lunch recipe