Ingredients

2 large boneless, skinless chicken breasts (about 6-8 ounces each)

1 cup buttermilk

2 tablespoons dill pickle juice

1 large egg

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1/4 teaspoon paprika

2 cups all-purpose flour

1/2 cup cornstarch

1 tablespoon dried dill weed

1 teaspoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1 cup mayonnaise

2 tablespoons finely chopped fresh dill

1 tablespoon lemon juice

1 clove garlic, minced

1 teaspoon Dijon mustard

Salt and pepper to taste

4 brioche buns, split

4 slices cheddar cheese (or your favorite cheese)

1 cup shredded lettuce

1/2 cup dill pickle chips

2 tablespoons butter, melted (for toasting buns)

Vegetable oil, for frying (about 4-6 cups)

Instructions

Step 1: In a medium bowl, whisk together the buttermilk, dill pickle juice, egg, salt, black pepper, garlic powder, and paprika. Submerge the chicken breasts in the mixture, cover, and refrigerate for at least 2 hours or preferably overnight to tenderize and infuse flavor.

Step 2: In a large, shallow dish, combine the all-purpose flour, cornstarch, dried dill weed, baking powder, salt, and black pepper. Whisk thoroughly to evenly distribute the seasoning.

Step 3: Remove a chicken breast from the marinade, letting excess drip off. Press it firmly into the flour mixture, coating both sides completely. Shake off excess flour. Repeat with remaining chicken breasts. For extra crispiness, optionally double dredge by dipping back into buttermilk, then flour again.

Step 4: Pour vegetable oil into a large heavy-bottomed pot or Dutch oven deep enough to submerge the chicken 2-3 inches. Heat over medium-high heat until the oil reaches 350°F (175°C).

Step 5: Carefully place one or two chicken breasts into the hot oil, avoiding overcrowding. Fry for about 6-8 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F (74°C).

Step 6: Remove fried chicken with a slotted spoon or tongs and transfer to a wire rack lined with paper towels to drain excess oil and maintain crispiness.

Step 7: In a small bowl, mix mayonnaise, finely chopped fresh dill, lemon juice, minced garlic, and Dijon mustard. Season with salt and pepper to taste. Chill for at least 30 minutes to allow flavors to meld.

Step 8: Brush melted butter on the cut sides of brioche buns. Place butter-side down on a skillet over medium heat and toast for 1-2 minutes until golden and crispy.

Step 9: Spread a generous layer of dill aioli on both top and bottom buns. On the bottom bun, add shredded lettuce, then place the crispy fried chicken breast. Top with a slice of cheddar cheese, followed by dill pickle chips. Close with the top bun.

Step 10: Serve the sandwiches hot to enjoy the contrast of crispy chicken and flavorful toppings at their best.

Tips & Variations

For extra crunch, double dredge the chicken by dipping it back into the buttermilk marinade before coating with flour mixture a second time.

Swap cheddar for pepper jack or Swiss cheese for a different flavor profile.

Use a thermometer to ensure the oil is at the right temperature and the chicken cooks evenly.

Add a slice of tomato or red onion for additional freshness and texture.

FAQs

Can I use a different cut of chicken for this sandwich?

Boneless, skinless chicken breasts work best for even cooking and classic sandwich size, but chicken thighs can be used for juicier, more flavorful results. Adjust frying time accordingly.

How do I keep the fried chicken crispy after frying?

Drain the chicken on a wire rack instead of paper towels to prevent steam buildup. Avoid covering the chicken while it cools to maintain crispiness.