why make this recipe
Crispy Dill Chicken Sandwiches are a delightful meal that brings together flavors and textures in one satisfying bite. This recipe is perfect for lunch, dinner, or anytime you crave something crispy and flavorful. The blend of dill in both the chicken and the mayo adds a refreshing touch that makes each bite enjoyable. Plus, it’s relatively easy to make, using ingredients you may already have in your kitchen.
how to make Crispy Dill Chicken Sandwich
Ingredients
- 2 large chicken breasts, boneless and skinless
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon dried dill
- 2 large eggs
- 1/4 cup milk
- 1 cup panko breadcrumbs
- Vegetable oil, for frying
- 4 brioche buns
- 1/2 cup mayonnaise
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- 1 cup shredded lettuce
- 8 slices of dill pickle
Directions
- Start by slicing each chicken breast in half horizontally to create four thin pieces. Use a meat mallet to gently pound the pieces to an even thickness of about 1/2 inch.
- In a shallow dish, mix together the flour, salt, black pepper, garlic powder, onion powder, and dried dill.
- In another bowl, whisk together the eggs and milk.
- In a separate dish, place the panko breadcrumbs.
- Dip each piece of chicken first into the flour mixture, coating it completely, then into the egg mixture, and finally into the panko breadcrumbs for an even coating.
- Heat vegetable oil in a large skillet over medium-high heat until hot. Fry the chicken pieces for 4-5 minutes on each side, until golden brown and cooked through. Drain on paper towels.
- In a small bowl, mix the mayonnaise, fresh dill, and lemon juice to create the dill mayo sauce.
- Toast the brioche buns lightly.
- Assemble the sandwiches by spreading dill mayo on both sides of the bun, adding a layer of shredded lettuce, placing the fried chicken piece on top, and finishing with pickle slices.
- Serve warm for the best taste.
how to serve Crispy Dill Chicken Sandwich
Crispy Dill Chicken Sandwiches are best served warm right after they are made. You can enjoy them with a side of crispy fries, a fresh salad, or even some coleslaw. They make a great meal for a casual lunch or dinner, and are sure to please both family and friends!
how to store Crispy Dill Chicken Sandwich
If you have leftovers, you can store the cooked chicken in an airtight container in the refrigerator for up to 3 days. It’s best to keep the chicken separate from the buns and toppings to prevent them from getting soggy. Reheat the chicken in an oven or skillet before serving again.
tips to make Crispy Dill Chicken Sandwich
- Make sure to pound the chicken to an even thickness so it cooks evenly.
- Don’t rush the frying process; let the chicken get that nice golden color.
- Feel free to adjust the amount of dill in the mayo according to your taste preferences.
- For extra crunch, consider adding some shredded carrots or cabbage to the sandwich.
variation
You can switch things up by adding cheese, like a slice of cheddar or pepper jack, right on top of the chicken just before it finishes frying. Another variation is to use different sauces, such as BBQ or ranch, in place of the dill mayo.
FAQs
1. Can I use chicken thighs instead of breasts?
Yes, chicken thighs can work well for this recipe. They will provide a juicier and more flavorful sandwich.
2. Can I bake the chicken instead of frying it?
Yes, you can bake the chicken. Preheat your oven to 400°F (200°C) and bake for about 20-25 minutes or until fully cooked. This will make the dish healthier!
3. How can I customize the toppings?
You can add sliced tomatoes, avocado, or different greens like spinach instead of lettuce for a unique twist on your sandwich.
4. What kind of bread works best for this sandwich?
Brioche buns are ideal because they are soft and buttery. However, any sandwich bun or roll that you enjoy will work well.
5. Can this recipe be frozen?
Yes, the fried chicken can be frozen. Just make sure it’s fully cooled before placing it in a freezer-safe container or bag. Freeze for up to 2 months.
Crispy Dill Chicken Sandwiches
Ingredients
Chicken Preparation
- 2 large chicken breasts, boneless and skinless Sliced in half horizontally
- 1 cup all-purpose flour For dredging
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 tablespoon dried dill
- 2 large eggs Whisked with milk
- 1/4 cup milk For the egg mixture
- 1 cup panko breadcrumbs For coating
- Vegetable oil, for frying
Sandwich Assembly
- 4 pieces brioche buns Toasted
- 1/2 cup mayonnaise For dill mayo sauce
- 2 tablespoons chopped fresh dill
- 1 tablespoon lemon juice
- 1 cup shredded lettuce
- 8 slices dill pickle
Instructions
Preparation
- Slice each chicken breast in half horizontally to create four thin pieces.
- Use a meat mallet to gently pound the chicken pieces to an even thickness of about 1/2 inch.
Coating Chicken
- In a shallow dish, mix together the flour, salt, black pepper, garlic powder, onion powder, and dried dill.
- In another bowl, whisk together the eggs and milk.
- In a separate dish, place the panko breadcrumbs.
- Dip each piece of chicken first into the flour mixture, then into the egg mixture, and finally into the panko breadcrumbs for an even coating.
Cooking
- Heat vegetable oil in a large skillet over medium-high heat until hot.
- Fry the chicken pieces for 4-5 minutes on each side, until golden brown and cooked through.
- Drain the fried chicken on paper towels.
Making Dill Mayo Sauce
- In a small bowl, mix the mayonnaise, fresh dill, and lemon juice to create the dill mayo sauce.
Assembling Sandwiches
- Spread dill mayo on both sides of each toasted bun.
- Add a layer of shredded lettuce, then place the fried chicken piece on top.
- Finish with pickle slices.
Serving
- Serve warm for the best taste.