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Crispy Dill Chicken Sandwich

Crispy Dill Chicken Sandwich That Will Wow Your Taste Buds

This Crispy Dill Chicken Sandwich is a delightful meal that elevates the humble sandwich to gourmet status with its quick prep time and flavorful ingredients.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Lunch
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts Substitute with chicken thighs for richer flavor.
  • 1 cup All-Purpose Flour Try whole wheat flour for a healthier alternative.
  • 2 large Eggs Use egg alternatives for a lighter version.
  • 1/2 cup Milk
For the Coating
  • 1 teaspoon Salt Essential for enhancing flavors.
  • 1/2 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Dill
  • 1 cup Panko Breadcrumbs Opt for gluten-free panko if needed.
For Frying
  • 1 cup Vegetable Oil Consider canola or peanut oil for different flavor.
For Assembly
  • 4 pieces Brioche Buns Toasting them enhances texture.
  • 1/2 cup Mayonnaise Swap for Greek yogurt for a lighter twist.
  • 1/4 cup Fresh Dill Chopped.
  • 1 tablespoon Lemon Juice
  • 1 cup Shredded Lettuce
  • 4 slices Dill Pickles

Equipment

  • Large skillet
  • shallow dish
  • Mixing Bowl
  • Meat mallet

Method
 

Step-by-Step Instructions
  1. Slice the chicken breasts into thin cutlets, about ½ inch thick. Use a meat mallet to pound them gently for even cooking.
  2. In a shallow dish, whisk together all-purpose flour, salt, black pepper, garlic powder, onion powder, and dried dill.
  3. In another bowl, crack the eggs and add milk, whisking until smooth to create the egg wash.
  4. Dredge each chicken cutlet in the flour mixture, dip into the egg wash, then press into the panko breadcrumbs.
  5. Heat vegetable oil in a large skillet over medium-high heat until it reaches 350°F.
  6. Fry coated chicken cutlets for about 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F.
  7. Prepare the dill mayo by combining mayonnaise, chopped fresh dill, and lemon juice in a bowl, stirring until smooth.
  8. Toast brioche buns until golden brown.
  9. Assemble the sandwiches with dill mayo, shredded lettuce, the crispy chicken cutlet, and dill pickles.

Nutrition

Serving: 1sandwichCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gCholesterol: 120mgSodium: 850mgPotassium: 600mgFiber: 2gSugar: 3gVitamin A: 800IUVitamin C: 5mgCalcium: 50mgIron: 2mg

Notes

Feel free to customize ingredients to suit dietary needs, such as gluten-free flour or Greek yogurt.

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