A simple, clear recipe guide follows.

Table of Contents

introduction

This Crispy Dill Chicken Sandwich with Homemade Aioli is a crunchy, fresh sandwich you can make at home. It mixes dill flavor and a creamy aioli for a bright taste. If you like crisp chicken with herbs, also try this crispy baked Italian Parmesan chicken for a different take on crunchy chicken.

why make this recipe

Make this recipe when you want a quick, tasty sandwich with fresh dill and a creamy sauce. The marinated chicken stays juicy. The aioli adds bright flavor. It is easy to cook and pleasing to many people.

how to make Crispy Dill Chicken Sandwich with Homemade Aioli

Follow these clear steps to make the sandwich. You will marinate the chicken, coat it, fry until crisp, make the aioli, and build the sandwich. For a different crispy coating idea, see this crispy garlic Parmesan chicken cutlets.

Ingredients :

2 large boneless skinless chicken breasts
2 tbsp fresh dill
1 tbsp dried dill weed
1 clove garlic
1/2 tsp garlic powder
1 cup lettuce
1 large egg
1 tsp Dijon mustard
2 tbsp dill pickle juice
1/2 cup dill pickle chips
1 tbsp lemon juice
1 cup mayonnaise
2 cups all-purpose flour
1 tsp baking powder
1 tsp black pepper
1/2 cup cornstarch
1/4 tsp paprika
2 tsp salt
1 vegetable oil
4 brioche buns
2 tbsp butter
1 cup buttermilk
4 slices cheddar cheese

Directions :

Marinate the chicken breasts in buttermilk and dill pickle juice for at least 1 hour.
In a bowl, combine flour, cornstarch, baking powder, garlic powder, paprika, black pepper, and salt.
Dredge the marinated chicken in the flour mixture.
Heat vegetable oil in a pan over medium heat.
Cook the chicken for about 6-7 minutes on each side until crispy and cooked through.
In a separate bowl, mix mayonnaise, fresh dill, garlic (minced), lemon juice, and a pinch of salt to create the aioli.
Toast the brioche buns in butter until golden.
Assemble the sandwiches: place lettuce, the crispy chicken, cheddar cheese, dill pickle chips, and aioli on the bottom bun.
Top with the other half of the bun and serve.

how to serve Crispy Dill Chicken Sandwich with Homemade Aioli

Serve the sandwich hot so the chicken stays crispy and the cheese melts a little. Put fries, a simple salad, or coleslaw on the side. Add extra aioli or pickles if you like more tang.

how to store Crispy Dill Chicken Sandwich with Homemade Aioli

Store cooked chicken in an airtight container in the fridge for up to 3 days. Keep aioli in a separate jar in the fridge for up to 4 days. Do not store the assembled sandwich for long, or the bun will get soggy.

tips to make Crispy Dill Chicken Sandwich with Homemade Aioli

Marinate at least 1 hour to keep chicken juicy.
Dry the chicken slightly before dredging to help the coating stick.
Use a thermometer: chicken is done at 165°F (74°C).
Keep oil at medium heat so the outside crisps without burning.
Toast buns in butter for flavor and a slight crunch.

variation (if any)

Add a spicy kick: mix a little hot sauce into the aioli.
Use panko in the flour mix for extra crunch.
Swap cheddar for Swiss or pepper jack.
Make it baked: bake at 400°F (200°C) for 20–25 minutes, flipping once.

FAQs

Q: Can I use frozen chicken?
A: Yes, but thaw fully and pat dry before marinating.

Q: Can I skip the dill pickle juice in the marinade?
A: You can, but pickle juice adds tang and helps tenderize the chicken.

Q: Is there a shortcut for the aioli?
A: You can mix store-bought mayo with dill and lemon if you need a quick option.

Q: Can I make this gluten-free?
A: Use gluten-free flour and cornstarch to make the coating gluten-free.

Q: Can I air-fry the chicken?
A: Yes, air-fry at 400°F (200°C) for about 10–12 minutes, flipping halfway, until crispy and cooked.

Conclusion

For a spicy fried chicken idea that also mixes bold flavors, see the Honey Chipotle Fried Chicken Sandwich from Butter Be Ready. If you want more menu ideas and sauces, check the Menu | Sauced by Alfaro.

Crispy Dill Chicken Sandwich with Homemade Aioli

Author: lamharmalmehdi25
Total Time: 75 minutes
Yield: 4 servings
Diet: None

Print Recipe

Description

A crunchy, fresh sandwich featuring marinated chicken, creamy aioli, and bright dill flavors.

Ingredients

2 large boneless skinless chicken breasts
2 tbsp fresh dill
1 tbsp dried dill weed
1 clove garlic
1/2 tsp garlic powder
1 cup lettuce
1 large egg
1 tsp Dijon mustard
2 tbsp dill pickle juice
1/2 cup dill pickle chips
1 tbsp lemon juice
1 cup mayonnaise
2 cups all-purpose flour
1 tsp baking powder
1 tsp black pepper
1/2 cup cornstarch
1/4 tsp paprika
2 tsp salt
1 vegetable oil
4 brioche buns
2 tbsp butter
1 cup buttermilk
4 slices cheddar cheese

Instructions

Marinate the chicken breasts in buttermilk and dill pickle juice for at least 1 hour.
In a bowl, combine flour, cornstarch, baking powder, garlic powder, paprika, black pepper, and salt.
Dredge the marinated chicken in the flour mixture.
Heat vegetable oil in a pan over medium heat.
Cook the chicken for about 6-7 minutes on each side until crispy and cooked through.
In a separate bowl, mix mayonnaise, fresh dill, minced garlic, lemon juice, and a pinch of salt to create the aioli.
Toast the brioche buns in butter until golden.
Assemble the sandwiches: place lettuce, the crispy chicken, cheddar cheese, dill pickle chips, and aioli on the bottom bun.
Top with the other half of the bun and serve.

Notes

Store cooked chicken in an airtight container in the fridge for up to 3 days. Keep aioli in a separate jar in the fridge for up to 4 days. Avoid storing the assembled sandwich for long to prevent sogginess.

Prep Time: 60 minutes
Cook Time: 15 minutes
Category: Sandwich
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 sandwich
Calories: 400
Sugar: 5g
Sodium: 800mg
Fat: 20g
Saturated Fat: 5g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 25g
Cholesterol: 85mg

Keywords: chicken sandwich, crispy chicken, homemade aioli, dill, fried chicken