Crispy Dill Chicken Sandwich
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.
Calories:
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.