Honey Dill Fried Chicken Sandwich Recipe

1. In a medium bowl combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 2 Tbsp honey, 2 Tbsp finely chopped fresh dill, 1 Tbsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and taste; adjust honey, lemon, or salt as desired. Refrigerate while you prepare the chicken (at least 15 minutes for flavors to meld).

2. Prep chicken

If using breasts, slice each into two thinner cutlets (about 1/2 inch thick) or pound to even thickness. Pat the pieces dry with paper towels and place in a shallow dish.

3. Make the buttermilk marinade by whisking 1 cup buttermilk with 1 large egg and 1 tsp hot sauce (optional) until combined. Pour over the chicken, cover, and refrigerate for at least 30 minutes and up to 4 hours (longer tenderizes and flavors the chicken).

4. While chicken marinates, combine breading in a wide shallow bowl or rimmed baking sheet: 1 1/4 cups all-purpose flour, 1/4 cup cornstarch, 1 1/2 tsp salt, 1 tsp black pepper, 1 tsp garlic powder, 1/2 tsp onion powder, and 1 tsp paprika. Whisk to distribute evenly.

5. After marinating, remove one piece at a time, letting excess buttermilk drip back into the bowl. Dredge thoroughly in the flour mixture, pressing so the flour adheres. For an extra crunchy crust, dip the dredged piece back briefly into the leftover buttermilk (or a lightly beaten egg) and dredge again in the flour mixture to double-coat. Place breaded pieces on a wire rack while heating oil.

6. Pour about 3 cups vegetable oil into a large skillet or Dutch oven to a depth of about 1 to 1 1/4 inches. Heat over medium-high heat until the oil reaches 350°F (175°C) on a thermometer, or test by dropping a pinch of flour—if it sizzles immediately, it's ready.

7. Working in batches without overcrowding, fry the chicken 3–4 minutes per side (times vary with thickness) until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature around 325–350°F so the crust browns without burning. Transfer cooked pieces to a wire rack set over a sheet pan and let rest 5 minutes; season lightly with a pinch of fine sea salt and freshly ground pepper if desired.

8. Toast the brioche buns: heat a skillet over medium heat, spread 1 tsp butter on each cut side and toast until golden, about 1–2 minutes per side.

9. Crisp the bacon if not already cooked: cook 4 strips in a skillet or oven until crisp, drain on paper towels.

10. To assemble each sandwich: spread about 1–2 tablespoons of honey dill sauce on the bottom bun. Place a lettuce leaf on the sauce (this prevents sogginess). Top with the fried chicken piece, 2 strips of bacon, 2–3 pickle slices, and 2 tomato slices. Spoon an additional 1 tablespoon of honey dill sauce onto the top bun and place on sandwich.

11. Serve immediately while the chicken is hot and the bun is crisp. Provide extra honey dill sauce on the side for dipping.