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A crisp, simple sandwich with dill and creamy aioli that you can make at home.

Table of Contents

introduction

This Crispy Dill Chicken Sandwich with Homemade Aioli is crunchy, bright, and easy to make. The dill and pickle juice give the chicken a fresh, tangy taste. The aioli makes each bite creamy. If you like bold chicken dishes, you may also enjoy a different twist like BBQ chicken quesadillas for a quick meal.

why make this recipe

Make this sandwich when you want a fast, tasty meal. It uses common ingredients and cooks in about 30–40 minutes. The flavors are simple: dill, pickles, and a lemony aioli. Kids and adults like the crunchy chicken and soft brioche.

how to make Crispy Dill Chicken Sandwich with Homemade Aioli

Put the buttermilk, dill pickle juice, and egg in a bowl. Add the chicken breasts. Let the chicken sit in the mix for at least 30 minutes.
In another bowl, mix the flour, cornstarch, baking powder, salt, paprika, and black pepper.
Take the chicken from the marinade. Let the extra liquid drip off. Coat the chicken in the flour mix.
Heat vegetable oil in a large skillet over medium heat. Fry the chicken until golden and cooked through, about 5–7 minutes per side.
For the aioli, mix the mayonnaise, minced garlic, fresh dill, lemon juice, and Dijon mustard in a bowl. Stir well.
Toast the brioche buns in butter until golden.
Build the sandwiches. Spread the dill aioli on the buns. Add lettuce, fried chicken, dill pickle chips, and a slice of cheddar cheese. Serve.

Ingredients :

2 large boneless skinless chicken breasts
2 tbsp fresh dill
1 tbsp dried dill weed
1 clove garlic, minced
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 (for frying)
4 brioche buns
2 tbsp butter
1 cup buttermilk
4 slices cheddar cheese

Directions :

In a bowl, combine the buttermilk, dill pickle juice, and large egg. Add chicken breasts and marinate in the mixture for at least 30 minutes.
In another bowl, mix together flour, cornstarch, baking powder, salt, paprika, and black pepper.
Remove the chicken from the marinade, allowing the excess to drip off, then coat in the flour mixture.
Heat vegetable oil in a large skillet over medium heat. Fry the chicken until golden brown and cooked through, about 5-7 minutes per side.
For the aioli, combine mayonnaise, minced garlic, fresh dill, lemon juice, and dijon mustard in a bowl. Mix well.
Toast the brioche buns in butter until golden.
Assemble the sandwiches by spreading the dill aioli on buns, adding lettuce, fried chicken, dill pickle chips, and cheddar cheese. Serve and enjoy!

how to serve Crispy Dill Chicken Sandwich with Homemade Aioli

Serve the sandwich hot. Add extra dill aioli on the side for dipping. A small salad, fries, or pickles go well with it. For a party, cut each sandwich in half and serve on a tray. You can also pair it with a cold drink or iced tea. For other fried chicken ideas, see my take on crispy Cajun garlic chicken wings.

how to store Crispy Dill Chicken Sandwich with Homemade Aioli

Store leftover chicken in an airtight container in the fridge for up to 3 days. Keep the aioli in a separate container for up to 4 days. Reheat the chicken in the oven at 350°F (175°C) for 8–10 minutes to keep it crisp. Do not leave the sandwich out more than 2 hours.

tips to make Crispy Dill Chicken Sandwich with Homemade Aioli

Pat the chicken dry before coating to help the flour stick.
Do not crowd the pan when frying. Fry in batches if needed.
Use fresh dill in the aioli for the best flavor.
If you want extra crunch, double-dip the chicken: flour, wet, then flour again.
Let fried chicken rest on a rack to keep it crispy.

variation (if any)

Make it spicy: add a pinch of cayenne to the flour mix or mix hot sauce into the aioli.
Use panko breadcrumbs in the flour mix for extra crunch.
Swap cheddar for pepper jack or Swiss for a different taste.
Make it grilled: skip frying and grill the marinated chicken.

FAQs

Q: Can I use frozen chicken breasts?
A: Yes. Thaw fully before marinating and cooking.

Q: Can I bake the chicken instead of frying?
A: Yes. Bake at 425°F (220°C) on a rack for 18–22 minutes until cooked, turning once.

Q: How long can I keep the aioli?
A: Keep aioli in the fridge in a sealed jar up to 4 days.

Q: Can I use regular milk instead of buttermilk?
A: You can mix 1 cup milk with 1 tbsp lemon juice or vinegar and let sit 5 minutes to mimic buttermilk.

Q: Is it safe to use pickle juice in the marinade?
A: Yes. The acid and salt add flavor and help tenderize the chicken.

Conclusion

This sandwich is a simple, tasty meal you can make any night. The dill and pickle notes lift the fried chicken, and the aioli ties it all together. For another bold fried chicken idea, check this Honey Chipotle Fried Chicken Sandwich recipe that uses a sweet and spicy glaze. If you want ideas for sauces or local menu items to pair with sandwiches, see the Sauced by Alfaro menu.