Chicken Sandwich Recipe

Prepare brine

In a medium bowl or container, combine 3 cups water, 3 tbsp kosher salt and 1 tbsp sugar. Stir until dissolved. Add smashed garlic cloves, 6 dill sprigs and 1 tsp peppercorns. Cool to room temperature if the water was warmed.

Brine chicken

Place the 2 chicken breasts in the brine, ensuring they are fully submerged (use a plate to weigh them down if needed). Refrigerate for 1 to 2 hours (for quick brine) or up to 4 hours for deeper flavor. Do not exceed 6 hours to avoid overly salty texture. After brining, remove chicken, discard brine, pat chicken very dry with paper towels.

Flatten breasts (optional)

If breasts are unevenly thick, butterfly or gently pound to an even thickness about 1/2 inch so they cook evenly. Keep chilled until ready to bread.

Set up breading station

Place 1 cup buttermilk in a shallow bowl. In a separate shallow bowl mix 1 cup flour, 1 tbs cornstarch, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt and 1/2 tsp black pepper. Have a plate ready for the breaded chicken.

Bread the chicken

Dip each patted-dry chicken breast into the buttermilk, letting excess drip off, then press into the seasoned flour mixture until evenly coated. For extra crispness, repeat dip into buttermilk and flour again (double dredge). Place breaded breasts on the plate and let rest 5–10 minutes to set the crust.

Fry the chicken

In a heavy skillet (cast-iron recommended), pour oil to reach about 1/4–1/3 inch depth and heat over medium-high until oil registers 350°F (175°C) or a drop of water sizzles immediately. Add breaded breasts carefully, fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed to avoid burning. Transfer cooked chicken to a wire rack set over a sheet pan and let rest 3–5 minutes.

Finish with butter (optional)

Melt 2 tbsp unsalted butter and brush lightly over the fried chicken for extra richness, or brush on buns when toasting.

While the chicken rests, make the dill aioli by combining 1/2 cup mayonnaise, 2 tbsp sour cream, 2 tbsp finely chopped fresh dill, 1 tsp lemon juice, 1/2 tsp Dijon, 1/2 tsp minced garlic, 1/4 tsp salt and 1/4 tsp black pepper in a small bowl. Taste and adjust seasoning (more lemon for brightness, more dill for herbiness). Chill until assembly.

Toast buns

Split the 2 buns and spread 1 tbsp softened butter across cut sides. Toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Assemble sandwiches

Spread a generous tablespoon of dill aioli on both the top and bottom bun. On the bottom bun place 2 lettuce leaves, then the fried chicken breast. Top the chicken with 4 dill pickle slices, a couple small dill sprigs if using, and more aioli on the top bun. Close sandwich and press gently.

Serve

Cut sandwich in half if desired and serve immediately while chicken is hot and crisp. Recommend serving with fries or a side salad.