Crispy Chicken Sandwich with Homemade Dill Aioli
Make a satisfying comfort meal with this recipe for an extra crispy fried chicken sandwich topped with a creamy, fresh dill aioli.
- Prep Time: 20 min
- Cook Time: 15 min
- Total Time: 35 min
- Yield: 4 servings
- Category: Dinner
- Method: Frying
- Cuisine: American
- Diet: Low Fat
Ingredients
Scale
- 2 boneless, skinless chicken breasts, halved horizontally
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 large eggs
- 1/2 cup buttermilk
- Vegetable oil, for frying
- 4 brioche buns
- Butter, softened
- Dill pickles, sliced
- Shredded iceberg lettuce
- For the Dill Aioli: 1/2 cup mayonnaise, 2 tablespoons fresh dill, finely chopped, 1 clove garlic, minced, 1 teaspoon lemon juice, 1/4 teaspoon salt
Instructions
- Prepare the chicken: Pound the chicken halves to an even 1/2-inch thickness.
- Set up the breading station: In one shallow dish, whisk together the eggs and buttermilk. In a second shallow dish, combine the flour, cornstarch, paprika, garlic powder, onion powder, salt, and pepper.
- Dredge the chicken: Dip each piece of chicken first into the wet mixture, letting excess drip off, then press firmly into the dry flour mixture, coating completely. Repeat this double-dip process (wet, then dry again) for maximum crispiness.
- Make the dill aioli: In a small bowl, mix the mayonnaise, chopped fresh dill, minced garlic, lemon juice, and salt until smooth. Set aside.
- Fry the chicken: Heat 2 inches of vegetable oil in a deep skillet to 350°F (175°C). Carefully place 1 or 2 chicken pieces into the hot oil, ensuring not to overcrowd the pan. Fry for 4 to 6 minutes per side, until golden brown and cooked through (internal temperature of 165°F or 74°C).
- Drain the chicken: Remove the chicken and place it on a wire rack set over a baking sheet to drain excess oil. Sprinkle lightly with salt immediately after removing from the oil.
- Assemble the sandwich: Lightly toast the cut sides of the brioche buns in a pan with softened butter. Spread a generous layer of the dill aioli on both the top and bottom buns.
- Layer the sandwich: Place shredded lettuce on the bottom bun, top with the crispy chicken, add dill pickle slices, and place the top bun on. Serve immediately.
Notes
- For extra crispiness, chill the breaded chicken pieces in the refrigerator for at least 30 minutes before frying.
- You can make the dill aioli up to 2 days ahead of time and store it covered in the refrigerator.
- Use a meat thermometer to confirm the chicken is fully cooked to maintain food safety.
Nutrition
- Serving Size: 1 sandwich
- Calories: 650
- Sugar: 8
- Sodium: 950
- Fat: 35
- Saturated Fat: 7
- Unsaturated Fat: 28
- Trans Fat: 0
- Carbohydrates: 45
- Fiber: 2
- Protein: 40
- Cholesterol: 150