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Ultimate Crispy Dill Chicken Sandwich Recipe

A close-up of a juicy, crispy dill chicken sandwich featuring a thick fried chicken patty, lettuce, pickles, and dill sauce on a toasted bun.
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Make a restaurant quality crispy chicken sandwich at home using a double-dredge technique and a fresh dill mayonnaise. This recipe focuses on maximum crunch and savory herb flavor.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts, halved horizontally (4 cutlets)
  • 1 cup buttermilk
  • 1 tablespoon hot sauce
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 tablespoon kosher salt
  • 1 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1 cup all-purpose flour (for second dredge)
  • 1 large egg, beaten
  • Vegetable oil, for frying (about 2 inches deep)
  • 4 brioche or potato buns
  • Butter, softened, for toasting
  • For Dill Mayonnaise: 1/2 cup mayonnaise
  • 2 tablespoons fresh dill, finely chopped
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon lemon juice
  • Pinch of salt
  • For Topping: Thinly sliced dill pickles
  • Shredded iceberg lettuce

Instructions

  1. Prepare the chicken: Place the chicken cutlets between plastic wrap and pound them to an even 1/2-inch thickness.
  2. Brine: In a shallow dish, whisk together the buttermilk and hot sauce. Submerge the chicken cutlets completely. Cover and refrigerate for at least 2 hours, or overnight for the best texture.
  3. Prepare the dry dredge: In a wide bowl, whisk together the 1 cup flour, cornstarch, salt, pepper, garlic powder, paprika, and cayenne pepper. This is your first dredge mix.
  4. Prepare the wet station: In a second shallow dish, lightly beat the egg.
  5. Prepare the second dry dredge: Place the remaining 1 cup of flour in a third shallow dish.
  6. Dredge the chicken: Remove one cutlet from the buttermilk, letting excess drip off. Dredge it thoroughly in the first dry mix, pressing firmly to coat. Dip it quickly into the beaten egg, then immediately coat it completely in the second plain flour dredge. Press the flour onto the chicken to create craggy edges for extra crunch. Place coated chicken on a wire rack.
  7. Make the dill mayonnaise: In a small bowl, mix the mayonnaise, fresh dill, Dijon mustard, lemon juice, and salt until combined.
  8. Heat the oil: Pour vegetable oil into a heavy-bottomed skillet or Dutch oven to a depth of about 1.5 inches. Heat the oil to 350 degrees Fahrenheit (175 degrees Celsius). Use a thermometer to monitor the temperature; maintaining this heat is key for crispiness.
  9. Fry the chicken: Carefully place 1 or 2 cutlets into the hot oil, ensuring you do not overcrowd the pan. Fry for 4 to 6 minutes per side, turning once, until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius) and the crust is deep golden brown and very crunchy.
  10. Drain: Remove the cooked chicken and place it on a clean wire rack set over a baking sheet. Do not place it directly on paper towels, as this traps steam and softens the crust. Season immediately with a small sprinkle of salt.
  11. Assemble the sandwich: Lightly butter the cut sides of the buns and toast them in a dry skillet until golden brown. Spread a generous layer of dill mayonnaise on both the top and bottom buns. Layer the bottom bun with lettuce, the crispy dill chicken cutlet, a few slices of dill pickle, and top with the other bun half. Serve immediately to maintain the perfect texture.

Notes

  • For the crispiest result, let the fully dredged chicken rest on the wire rack for 10 minutes before frying. This allows the flour coating to hydrate slightly, preventing it from falling off in the oil.
  • If you prefer an air fryer method, spray the coated chicken lightly with cooking spray and air fry at 380 degrees Fahrenheit (195 degrees Celsius) for 15-18 minutes, flipping halfway, until golden and cooked through.
  • To prevent sogginess, assemble the sandwich right before serving. The dill mayonnaise acts as a moisture barrier between the bun and the hot chicken.

Nutrition

Find it online: https://carlacooking.com/crispy-dill-chicken-sandwich-recipe/