Description
Golden crispy chicken sandwich with tangy dill flavor, crunchy coating, and creamy garlic dill sauce on a toasted bun.
Ingredients
- 2 boneless skinless chicken fillets
- 1 cup buttermilk
- 2 tablespoons pickle juice
- 1 egg
- 1 teaspoon salt
- 1 half teaspoon black pepper
- 1 half teaspoon garlic powder
- 1 quarter teaspoon paprika
- 1 cup all purpose flour
- 1 quarter cup cornstarch
- 1 teaspoon dried dill
- 1 half teaspoon baking powder
- 1 half teaspoon salt
- 1 quarter teaspoon black pepper
- 1 half cup mayonnaise
- 2 tablespoons fresh dill chopped
- 1 tablespoon lemon juice
- 1 garlic clove minced
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 4 sandwich buns
- 4 slices cheddar cheese
- 1 cup shredded lettuce
- 1 half cup pickle slices
- 2 tablespoons butter
- Vegetable oil for frying
Instructions
- Whisk buttermilk, pickle juice, egg, salt, pepper, garlic powder, and paprika in a bowl. Add the chicken and marinate for at least 2 hours or overnight.
- Mix flour, cornstarch, dried dill, baking powder, salt, and pepper in another bowl.
- Remove the chicken from the marinade, letting excess drip off. Coat the chicken thoroughly in the flour mixture. Dip the chicken back into the marinade and coat again for extra crispiness.
- Heat oil in a deep pan to 350°F. Carefully fry the chicken for 6 to 8 minutes per side until golden brown and fully cooked.
- Transfer the chicken to a wire rack to drain excess oil and keep the crust crisp.
- Mix mayonnaise, fresh dill, lemon juice, garlic, and Dijon mustard in a small bowl. Season to taste and chill for 15 minutes.
- Butter the buns and toast them in a pan until golden.
- Assemble the sandwich by spreading the dill sauce on both buns. Add lettuce, crispy chicken, cheese, and pickles. Top with the bun and serve immediately.
Notes
- Double coating the chicken creates an extra crunchy crust that holds up well with the creamy sauce.
- Prep Time: 20 min
- Cook Time: 20 min
- Category: Dinner
- Method: Frying
- Cuisine: American