This Crispy Dill Chicken Sandwich with Homemade Aioli is everything you want in a homemade chicken sandwich—juicy, flavorful chicken coated in a crispy golden crust, topped with fresh lettuce, tomatoes, pickles, and a creamy homemade dill aioli. Served on a toasted brioche bun, this restaurant-quality sandwich is surprisingly easy to make at home and is perfect for lunch, dinner, or weekend gatherings. Every bite delivers the perfect balance of crunch, freshness, and rich, tangy flavor.
Ingredients
For the Chicken
- 2 large boneless, skinless chicken breasts, halved horizontally
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon paprika
- 1 teaspoon dried dill
- ½ teaspoon black pepper
- 1 teaspoon salt
For the Crispy Coating
- 1½ cups all-purpose flour
- ½ cup cornstarch
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- ½ teaspoon cayenne pepper (optional)
- 1 teaspoon salt
- ½ teaspoon black pepper
- Vegetable oil, for frying
For the Homemade Dill Aioli
- ½ cup mayonnaise
- 1 tablespoon fresh dill, finely chopped
- 1 garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 tablespoon lemon juice
- Salt and black pepper, to taste
For Assembly
- 4 brioche buns, toasted
- Lettuce leaves
- Tomato slices
- Dill pickle slices
- Red onion slices (optional)
Instructions
- Marinate the Chicken: In a bowl, combine the buttermilk, garlic powder, onion powder, paprika, dried dill, salt, and pepper. Add the chicken and marinate for at least 1 hour or overnight for maximum flavor.
- Prepare the Coating: In a shallow dish, whisk together the flour, cornstarch, paprika, garlic powder, cayenne pepper, salt, and black pepper.
- Coat the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Dredge each piece thoroughly in the flour mixture, pressing gently to create a thick, crispy coating.
- Fry the Chicken: Heat vegetable oil in a deep skillet to 350°F (175°C). Fry each chicken piece for 5–7 minutes per side, or until golden brown, crispy, and the internal temperature reaches 165°F (74°C). Transfer to a wire rack to drain.
- Make the Dill Aioli: In a small bowl, mix together the mayonnaise, fresh dill, garlic, Dijon mustard, lemon juice, salt, and pepper until smooth. Refrigerate until ready to use.
- Assemble the Sandwiches: Spread a generous layer of dill aioli on both halves of each toasted brioche bun. Add lettuce, crispy chicken, tomato slices, pickles, and red onion if desired. Top with the remaining bun and serve immediately.
Notes
- Marinating the chicken overnight creates extra juicy and flavorful sandwiches.
- Use a meat thermometer to ensure the chicken reaches 165°F (74°C).
- For an extra crispy coating, double-dredge the chicken by dipping it back into the buttermilk and flour mixture before frying.
- The dill aioli can be made up to 2 days in advance.
- For a spicy version, add hot sauce to the buttermilk marinade or cayenne pepper to the flour mixture.
- You can air fry the chicken at 390°F (200°C) for 16–18 minutes, flipping halfway through.
Storage
Refrigerator
Store cooked chicken in an airtight container in the refrigerator for up to 4 days. Keep the dill aioli and sandwich toppings separate until serving.
Freezer
Freeze the cooked chicken fillets in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the chicken in a 375°F (190°C) oven or air fryer for 8–10 minutes until hot and crispy. Avoid microwaving, as it can soften the coating.