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