Description

This crispy dill chicken sandwich features tender, juicy chicken coated in crunchy panko, paired with a tangy dill mayo and fresh veggies. Perfect for lunch or dinner!

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

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Instructions

1. Slice each chicken breast in half horizontally to create four thin pieces. Use a meat mallet to gently pound the pieces to an even thickness, around 1/2 inch.

2. In a shallow dish, mix together the flour, salt, black pepper, garlic powder, onion powder, and dried dill.

3. In another bowl, whisk the eggs and milk together.

4. In a separate dish, place the panko breadcrumbs.

5. Dip each piece of chicken first into the flour mixture, making sure it’s fully coated, then into the egg mixture, and finally into the panko breadcrumbs for an even coating.

6. Heat vegetable oil in a large skillet over medium-high heat until hot. Fry the chicken pieces for 4-5 minutes on each side, or until golden brown and cooked through. Drain on paper towels.

7. In a small bowl, mix the mayonnaise, fresh dill, and lemon juice to make the dill mayo sauce.

8. Toast the brioche buns lightly.

9. Assemble the sandwiches by spreading dill mayo on both sides of the bun, adding a layer of shredded lettuce, then the fried chicken piece, and topping with pickle slices.

10. Serve the sandwiches warm for best taste.

Notes

For an extra kick, add a slice of your favorite cheese before topping the sandwich.

You can substitute Greek yogurt for mayonnaise to make a lighter, tangier sauce.

Add some hot sauce to the dill mayo for a spicy variation of the sandwich.

This sandwich pairs well with a side of sweet potato fries or a crisp coleslaw.