I love making this crispy dill chicken sandwich when I want something comforting, crunchy, and packed with flavor. The chicken turns out golden and crispy on the outside, juicy on the inside, and the fresh dill adds a bright, herby twist that makes every bite irresistible. I like to serve it on a soft toasted bun with crunchy pickles and a creamy sauce for the ultimate homemade sandwich experience.
Why You’ll Love This Recipe
I enjoy this recipe because it delivers restaurant-quality results right in my own kitchen. The crispy coating has the perfect crunch, while the dill adds a fresh flavor that balances the richness of the fried chicken. I also appreciate how simple the ingredients are, making it easy for me to prepare without any complicated steps. Whether I am cooking for family or just treating myself, this sandwich always feels special and satisfying.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
2 large boneless, skinless chicken breasts (about 1 pound), sliced in half lengthwise 1 cup buttermilk 1 tablespoon fresh dill, finely chopped 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon salt 1/2 teaspoon black pepper 1 cup all-purpose flour 1/2 cup cornstarch 1 teaspoon baking powder 1 teaspoon paprika 1/2 teaspoon dried dill Vegetable oil for frying (about 2 cups, depending on pan size) 4 brioche sandwich buns, lightly toasted 8 pickle slices 1/2 cup mayonnaise 1 tablespoon fresh dill, finely chopped (for sauce) 1 teaspoon lemon juice
directions
I start by placing the chicken breasts between two sheets of plastic wrap and gently pounding them to an even thickness. This helps the chicken cook evenly and stay tender.
In a bowl, I combine the buttermilk, fresh dill, garlic powder, onion powder, salt, and black pepper. I add the chicken to the mixture and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator if I have extra time.
In another bowl, I mix together the flour, cornstarch, baking powder, paprika, and dried dill. I remove the chicken from the buttermilk, letting the excess drip off, and then coat each piece thoroughly in the flour mixture. I press the coating onto the chicken to ensure a crispy crust.
I heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C). I carefully place the chicken in the hot oil and fry for 4 to 5 minutes per side, until golden brown and cooked through. The internal temperature should reach 165°F (74°C). I transfer the chicken to a wire rack or paper towel-lined plate to drain.
For the sauce, I stir together the mayonnaise, fresh dill, and lemon juice in a small bowl.
To assemble the sandwiches, I spread the dill sauce on the toasted buns, add the crispy chicken, top with pickle slices, and finish with the top bun.
Servings and timing
I find that this recipe makes 4 sandwiches.
Preparation time: 15 minutes Marinating time: 30 minutes to 4 hours Cooking time: 10 to 12 minutes Total time: About 1 hour (including minimum marinating time)
Variations
I sometimes add a slice of cheddar or pepper jack cheese on top of the hot chicken for a melty addition. If I want a spicy kick, I mix a teaspoon of hot sauce into the buttermilk marinade or add cayenne pepper to the flour mixture. For a lighter option, I bake the breaded chicken at 425°F (220°C) for about 20 to 25 minutes, flipping halfway through, until crispy and cooked through. I also like to experiment with different toppings such as shredded lettuce, sliced tomatoes, or red onions.
storage/reheating
I store leftover fried chicken separately from the buns and toppings in an airtight container in the refrigerator for up to 3 days. When I am ready to reheat, I place the chicken in a 375°F (190°C) oven or air fryer for about 8 to 10 minutes to bring back the crispiness. I avoid microwaving if possible because it softens the coating. I assemble the sandwich fresh after reheating for the best texture.
FAQs
Can I use chicken thighs instead of chicken breasts?
I can definitely use boneless, skinless chicken thighs. I just adjust the cooking time slightly, as thighs may take a bit longer to cook through.
Can I make this sandwich ahead of time?
I prefer to fry the chicken fresh, but I can marinate it ahead of time and keep it in the refrigerator for several hours before cooking.
What oil works best for frying?
I like using vegetable oil or canola oil because they have a high smoke point and a neutral flavor that lets the dill shine.
How do I keep the coating from falling off?
I make sure to press the flour mixture firmly onto the chicken and let the coated chicken rest for a few minutes before frying to help the crust adhere.
Can I make this recipe in an air fryer?
I can cook the breaded chicken in an air fryer at 400°F (200°C) for about 12 to 15 minutes, flipping halfway through, until crispy and fully cooked.
Conclusion
I truly enjoy making this crispy dill chicken sandwich because it combines crunch, freshness, and comfort all in one bite. The herby dill flavor makes it stand out from ordinary fried chicken sandwiches, and I love how customizable it is. Whenever I want a homemade sandwich that feels indulgent yet simple to prepare, this recipe is the one I turn to.
A golden, crispy fried chicken sandwich infused with fresh dill, served on a toasted brioche bun with pickles and a creamy dill sauce for a flavorful and comforting homemade meal.
Ingredients
2 large boneless, skinless chicken breasts (about 1 pound), sliced in half lengthwise
Place the chicken breasts between two sheets of plastic wrap and gently pound to an even thickness.
In a bowl, combine buttermilk, fresh dill, garlic powder, onion powder, salt, and black pepper. Add the chicken and marinate for at least 30 minutes or up to 4 hours in the refrigerator.
In another bowl, mix flour, cornstarch, baking powder, paprika, and dried dill.
Remove chicken from the marinade, letting excess drip off, then coat thoroughly in the flour mixture, pressing firmly to adhere.
Heat about 2 inches of vegetable oil in a deep skillet to 350°F (175°C).
Fry chicken for 4 to 5 minutes per side until golden brown and the internal temperature reaches 165°F (74°C).
Transfer to a wire rack or paper towel-lined plate to drain excess oil.
In a small bowl, stir together mayonnaise, fresh dill, and lemon juice to make the sauce.
Spread sauce on toasted buns, add crispy chicken, top with pickle slices, and cover with the top bun. Serve immediately.
Notes
For extra flavor, add a slice of cheddar or pepper jack cheese on top of the hot chicken.
Add cayenne pepper or hot sauce to the marinade for a spicy variation.
For a lighter version, bake at 425°F (220°C) for 20–25 minutes, flipping halfway through.
Store fried chicken separately from buns and toppings for best texture.
Reheat in a 375°F (190°C) oven or air fryer for 8–10 minutes to restore crispiness.
