Every third Thursday in June, my grandkids and I celebrate “Sandwich Night” a quirky little tradition that started during the summer I broke my oven (don’t ask). On one of those evenings, my neighbor Mr. Grant popped over unannounced with a bundle of fresh dill from his garden and a jar of tart pickles he’d brined himself. We set up a makeshift outdoor kitchen, my daughter manned the portable fryer, and what came out of that evening was the first iteration of this unforgettable Dill Chicken Sandwich.

Earlier this spring, I revisited that idea during a potluck at our community garden. Someone brought fried chicken. Someone else brought a platter of herby cucumber sandwiches. I thought, why not combine both ideas into a meal that crunches and cools all at once? With a little tartare magic and a double-dip panko crust, this sandwich quickly won over a whole table of skeptical foodies.

If you’re someone who likes contrasts in flavor and texture cool cream against crispy golden crust, bold herbs wrapped around tender chicken then this Dill Chicken Sandwich might just be your new favorite summer main. And let me tell you, watching my grandson take a bite and immediately ask for seconds told me everything I needed to know.

Short Description

This Dill Chicken Sandwich is ultra crispy, tangy, and packed with fresh herbs. Buttermilk-brined chicken is double-dredged and fried to perfection, then topped with a dill-packed tartare sauce and a pop of lemon.

Key Ingredients

For the Chicken Marinade

4 chicken thighs
1 chicken breast, sliced in half
1½ cups buttermilk
¼ cup dill pickle brine

For the Crispy Chicken Coating

⅓ cup flour
1 tsp kosher salt
1 tsp white pepper
½ tsp garlic powder
1½ tsp smoked paprika
3 eggs
2 tbsp milk
2½ cups panko breadcrumbs
Flaky salt, to taste
Lemon slices, for serving

For the Crème Fraîche Tartare Sauce

¼ cup crème fraîche
2 tbsp Japanese mayo
1 tsp grainy Dijon mustard
½ tsp Worcestershire sauce
½ tsp agave syrup
4 dill pickle sandwich slices, finely chopped (2 tbsp)
2 cornichons, finely chopped
2 Persian cucumbers, grated and squeezed dry
3 tbsp chopped fresh dill, plus more for topping
2 tbsp chopped fresh parsley
2 tbsp chopped chives, plus more for topping
Salt and black pepper, to taste

Tools Needed

Sharp knife
Meat mallet or rolling pin
Mixing bowls
Wire rack
Large skillet or cast-iron pan
Plates for dredging stations
Paper towels
Microplane or box grater
Tongs or slotted spatula

Cooking Instructions

Step 1: Pound and Marinate the Chicken
Between two sheets of parchment, gently pound chicken thighs and breast halves until evenly thick. Place them in a bowl and pour over the buttermilk and pickle brine. Cover and refrigerate overnight for deep flavor and tenderness.

Step 2: Prepare Your Coating Stations
Set up three stations: one with flour, kosher salt, white pepper, garlic powder, and smoked paprika. The second with whisked eggs and milk, strained onto a plate. The third with panko breadcrumbs.

Step 3: Dredge the Chicken
Dredge each piece of chicken in the seasoned flour, then dip in the egg wash, then coat in panko. Repeat the egg wash and panko step for an extra crispy layer. Place dredged chicken on a wire rack and let sit 15–25 minutes to help the crust set.

Step 4: Make the Tartare Sauce
In a bowl, mix crème fraîche, mayo, Dijon, Worcestershire, agave, chopped pickles, cornichons, grated cucumber (squeezed dry), dill, parsley, and chives. Season with salt and pepper to taste. Chill until ready to use.

Step 5: Fry the Chicken
Heat olive oil in a skillet over medium-high heat for 2–3 minutes. Carefully add chicken and fry each side for 2–3 minutes until deep golden and cooked through. Transfer to a rack or paper towel. Sprinkle with flaky salt.

Step 6: Assemble the Sandwich
Top crispy chicken with a generous spoonful of tartare sauce, extra dill and chives, and a slice of lemon. Serve hot inside a toasted bun or alongside your favorite greens.

Why You’ll Love This Recipe

Juicy, well-marinated chicken with deep flavor

Ultra crispy double-dipped panko crust

Bright, creamy tartare sauce packed with fresh herbs

Perfect balance of tang, crunch, and savory richness

Great for meal prep or parties

Easily adaptable with toppings and buns of your choice

Mistakes to Avoid & Solutions

Skipping the marinade
The chicken won’t absorb the tangy brine and will lack flavor.
Solution: Always marinate overnight to tenderize and infuse flavor.

Not draining cucumbers
Grated cucumbers can water down your tartare sauce.
Solution: Squeeze them thoroughly in a clean towel before mixing in.

Skipping the second breading
You’ll lose the ultra crispy texture that defines this sandwich.
Solution: Always double-dip: egg then panko again.

Overcrowding the pan
Chicken won’t crisp evenly and may absorb oil.
Solution: Fry in batches, allowing space around each piece.

Serving without resting
The coating may slip or steam up.
Solution: Let the fried chicken sit on a rack for a few minutes to stabilize.

Serving and Pairing Suggestions

Serve on toasted brioche buns with leafy greens

Pair with sweet potato fries or a dill potato salad

Serve picnic-style with fresh lemonade or iced tea

Try it sliced over a summer salad

Serve buffet-style with assorted toppings for DIY sandwich night

Storage and Reheating Tips

Store leftover chicken in an airtight container in the fridge for up to 3 days

Reheat in the oven at 375°F for 10–12 minutes to regain crispiness

Do not microwave it softens the crust

Keep tartare sauce in the fridge for up to 4 days in a sealed jar

Assemble sandwiches fresh before serving to avoid sogginess

FAQs

1. Can I use chicken breasts only?
Yes, but thighs offer more juiciness. If using breasts only, slice them evenly and avoid overcooking.

2. Can I bake instead of fry?
You can, but the result won’t be as crisp. Bake at 425°F on a wire rack for about 20 minutes, flipping halfway.

3. What if I don’t have crème fraîche?
Use sour cream or plain Greek yogurt as a substitute.

4. Can this be made ahead of time?
Yes, you can fry the chicken and refrigerate it. Reheat in the oven just before assembling.

5. What type of bread is best?
Soft brioche buns or crusty ciabatta rolls both work well, depending on your texture preference.

Tips & Tricks

Use a thermometer: Chicken is done at 165°F

Keep a clean station for dredging to avoid gummy hands

Always press the panko into the chicken for better adhesion

Use fresh herbs for the sauce—dry herbs lack brightness

Let the tartare sauce chill to enhance the flavor meld

Recipe Variations

Spicy Dill Chicken Sandwich
Add 1 tsp cayenne pepper to the flour mix and a few dashes of hot sauce to the tartare.

Gluten-Free Version
Use gluten-free flour and panko. Everything else remains the same.

Lemon Herb Yogurt Sauce Instead of Tartare
Swap crème fraîche tartare for a sauce made of Greek yogurt, lemon zest, fresh dill, and garlic.

Pickle-Lovers’ Stack
Layer sandwich pickles directly on the chicken before adding sauce for extra tang.

Open-Faced Version
Serve fried chicken over toasted bread with sauce and arugula for a lighter take.

Final Thoughts

That potluck table, with its mismatched lawn chairs and plastic plates, might not have looked fancy, but the smiles around it were golden. This Dill Chicken Sandwich was more than just the star of the spread it sparked conversation, prompted recipe trades, and left behind a scent of lemon and dill on everyone’s hands.

In moments like these, it becomes clear that food isn’t about impressing guests with flair it’s about connection. It’s about pulling up a seat and sharing something crispy, herby, and made with care. If you give this sandwich a try, I hope it brings people a little closer around your table, too.

Crispy Dill Chicken Sandwich

Sandra Myers

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Ingredients

For the Chicken Marinade

4 chicken thighs
1 chicken breast
1½ cups buttermilk
¼ cup dill pickle brine

For the Crispy Chicken Coating

⅓ cup flour
1 tsp kosher salt
1 tsp white pepper
½ tsp garlic powder
1½ tsp smoked paprika
3 eggs
2 tbsp milk
2½ cups panko breadcrumbs
Flaky salt
Lemon slices

For the Crème Fraîche Tartare Sauce

¼ cup crème fraîche
2 tbsp Japanese mayo
1 tsp grainy Dijon mustard
½ tsp Worcestershire sauce
½ tsp agave syrup
4 dill pickle sandwich slices
2 cornichons
2 Persian cucumbers
3 tbsp chopped fresh dill
2 tbsp chopped fresh parsley
2 tbsp chopped chives
Salt and black pepper

Instructions

Pound chicken thighs and breast halves between parchment until even. Marinate overnight in buttermilk and pickle brine.
Set up three stations: seasoned flour, whisked eggs with milk, and panko breadcrumbs.
Dredge chicken in flour, egg wash, then panko. Repeat egg and panko for extra crisp. Let rest on rack 15–25 minutes.
Mix crème fraîche, mayo, Dijon, Worcestershire, agave, chopped pickles, cornichons, grated cucumber, dill, parsley, chives. Season and chill.
Heat olive oil in skillet. Fry chicken 2–3 minutes per side until golden and cooked. Drain and sprinkle with flaky salt.
Top chicken with tartare sauce, herbs, lemon slice. Serve in toasted bun or with greens.