Description

Savor the crunch and zest of our Crispy Dill Chicken Sandwich, featuring golden-brown panko-coated chicken seasoned with garlic, onion powders, and dill, topped with a tangy dill mayo, fresh lettuce, and dill pickles, all nestled in a soft toasted brioche bun. Perfect for a flavorful lunch or dinner with a gourmet touch.

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 and Sauce

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 in half horizontally to create four thin pieces. Use a meat mallet to gently pound the pieces to an even thickness of about 1/2 inch for uniform cooking.
Make the Flour Mixture: In a shallow dish, combine all-purpose flour, salt, black pepper, garlic powder, onion powder, and dried dill, mixing well to create a seasoned coating.
Prepare Egg Wash: Whisk together the eggs and milk in a bowl until smooth and slightly frothy to help the breadcrumbs adhere.
Set up Breadcrumbs: Place the panko breadcrumbs in a separate dish, spreading them evenly for easy breading.
Bread the Chicken: Dip each chicken piece into the flour mixture, coating fully and shaking off excess. Next, dip into the egg wash, letting excess drip off, then press firmly into panko breadcrumbs for an even, thick crust.
Fry the Chicken: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Fry chicken pieces 4-5 minutes per side or until golden brown and cooked through (internal temp 165°F). Drain on paper towels.
Make Dill Mayo: In a small bowl, mix mayonnaise, chopped fresh dill, and lemon juice until well combined and creamy with green flecks throughout.
Toast Buns: Lightly toast the brioche buns in a skillet or toaster until golden and crisp on cut sides.
Assemble Sandwiches: Spread dill mayo generously on both bun halves, add shredded lettuce, top with fried chicken, and finish with dill pickle slices.
Serve Warm: Serve immediately for the best texture and flavor, enjoying the crunch and zest in every bite.

Notes

For juicier chicken, avoid over-pounding; 1/2 inch thickness is ideal.
Use a meat thermometer to ensure chicken reaches 165°F internally for safety.
To keep buns from sogging, always toast just before assembly.
Leftover fried chicken can be reheated in an air fryer or oven to restore crispiness.
Dill mayo can be stored in the refrigerator for up to 5 days in an airtight container.
Consider adding a slice of cheese on the hot chicken for a melty variation.

Prep Time: 30 mins
Cook Time: 20 mins
Category: Lunch
Method: Frying
Cuisine: American

Keywords: Crispy chicken sandwich, Dill chicken sandwich, Fried chicken sandwich, Dill mayo sandwich, Brioche chicken sandwich, Easy chicken sandwich recipe, Panko chicken sandwich