Dinner

Crispy Dill Chicken Sandwich Recipe

BySimon Carel January 21, 2026January 21, 2026

Introduction

Savor the crunch and zest of our Crispy Dill Chicken Sandwich, a delightful twist on a classic favorite you won’t forget! This sandwich features golden, panko-coated chicken layered with a bright dill mayo, crisp lettuce, and tangy pickle slices on a soft brioche bun. It’s perfect for a quick lunch or a satisfying dinner at home.

The image shows two crispy fried fish sandwiches on shiny, golden-brown brioche buns. Each sandwich has three main layers: at the bottom, finely shredded light green lettuce; in the middle, a large, golden, crunchy fried fish fillet with a rough texture; on top, thick, round, green pickle slices covered partially by white creamy sauce with green herbs and fresh, bright green dill sprigs. Both sandwiches sit on white plates on a white marbled surface, with lemon wedges and extra pickles nearby. The photo is close up, showing crisp details and textures. 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, about 1/2 inch, for uniform cooking.
Step 2: In a shallow dish, combine the flour, salt, black pepper, garlic powder, onion powder, and dried dill until evenly mixed.
Step 3: In another bowl, whisk the eggs and milk together until smooth.
Step 4: Spread the panko breadcrumbs evenly in a separate shallow dish for coating.
Step 5: Dip each chicken piece first into the flour mixture, coating thoroughly and shaking off excess; then dip into the egg mixture; finally press into the panko breadcrumbs to ensure a thick, even coating.
Step 6: Heat vegetable oil in a large skillet over medium-high heat until hot and shimmering. Fry the chicken pieces for 4–5 minutes per side, until golden brown and cooked through (internal temperature of 165°F). Drain on paper towels.
Step 7: In a small bowl, mix the mayonnaise, chopped fresh dill, and lemon juice to make the dill mayo sauce. Stir until well combined.
Step 8: Lightly toast the brioche buns in a skillet or toaster until golden and crisp on the cut side.
Step 9: Assemble the sandwiches by spreading dill mayo on both halves of each bun, layering shredded lettuce, placing the fried chicken on top, and finishing with dill pickle slices.
Step 10: Serve the sandwiches warm for the best flavor and crunch.

Tips & Variations

Try adding a slice of sharp cheddar or pepper jack cheese on the chicken right after frying and cover briefly to melt for added richness.
For an extra kick, serve with a spicy dipping sauce made from sour cream and hot sauce.
Use chicken thighs instead of breasts if you prefer juicier meat with a similar cooking method.
Substitute frozen dill pickle slices if fresh ones aren’t available, just be sure to drain them well.

Storage

Store fried chicken and dill mayo separately in airtight containers in the refrigerator for up to 3 days. Keep buns sealed in their packaging to maintain softness. To freeze, flash-freeze chicken pieces on a tray, then transfer to a freezer-safe bag for up to 2 months. Reheat chicken in an oven or air fryer to restore crispness. Always toast buns and assemble sandwiches fresh before serving to avoid sogginess.

How to Serve

Two fried chicken sandwiches sit on a white plate with a white marbled texture underneath. Each sandwich has a shiny, golden brown bun top with a soft texture. Under the top bun, there is a layer of green fresh dill and dollops of white creamy sauce with small herb pieces. Below this, several light green pickle slices are arranged on top of a thick, crispy, golden fried chicken fillet. The chicken rests on shredded pale green lettuce that covers the bottom bun, which is similar in color and texture to the top bun. A few pickle slices and lemon wedges are placed to the side on the plate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I bake the chicken instead of frying?

Yes, you can bake the breaded chicken at 400°F (200°C) for 20-25 minutes, flipping halfway through, until crispy and cooked through. Frying will still offer the best crunch.

What if I don’t have dried dill?

You can omit dried dill from the flour mixture and add a bit more fresh dill to the mayo sauce. Alternatively, use a pinch of dried herbs like tarragon or parsley for a different but complementary flavor.