Honey Dill Chicken Sandwich Recipe

Prep chicken

If chicken breasts are thick, butterfly each or pound to 1/2" thickness between plastic wrap for even cooking. Pat dry with paper towels. Season both sides with 1/2 tsp kosher salt and 1/4 tsp black pepper.

Set up breading station

Place flour in a shallow bowl and season with 1 tbs flour? (Note: ignore). Actually: Use three shallow dishes: one with the 3 tbs flour, one with beaten eggs mixed with 2 tbs milk, and one with the panko breadcrumbs combined with grated Parmesan (if using), 1/4 tsp garlic powder and 1/4 tsp smoked paprika and a pinch of salt and pepper.

Bread the chicken

Dredge each chicken breast in flour (shake off excess), dip into the egg-milk mixture, then press into the panko mixture until evenly coated. Place on a plate and let rest 5 minutes so coating adheres.

Fry the chicken

In a large skillet over medium heat, add 1/2 cup neutral oil and heat until shimmering (about 350°F if using thermometer). Add breaded chicken, cook 3–4 minutes per side until golden brown and an internal temperature of 165°F (74°C). Cook in batches if needed to avoid crowding. Transfer to a wire rack set over a baking sheet and tent with foil to keep warm.

In a small bowl whisk together 1/2 cup mayonnaise, 2 tbs honey, 2 tbs finely chopped fresh dill, 1 tsp lemon juice, 1/2 tsp Dijon mustard, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust honey or lemon to balance sweetness and acidity. Refrigerate until ready to use.

Thinly slice the 1/2 onion. In a small skillet over medium-low heat, add 1 tsp olive oil and 1 tbs unsalted butter. When butter melts, add sliced onion, 1/8 tsp salt and 1/8 tsp black pepper. Sauté gently, stirring occasionally, for 8–12 minutes until softened and lightly caramelized but not burned. Remove from heat and keep warm.

Warm the buns: split the 2 potato scallion buns and toast cut sides in a dry skillet or toaster until lightly browned (about 1–2 minutes).

Melt cheese on chicken: If chicken is done and warm, place a slice of Havarti on each piece and, if desired, place under a broiler or cover skillet briefly until cheese softens and just melts (about 1–2 minutes).

Build sandwiches: Spread about 1.5 tbs of honey dill mayo on the bottom half of each bun. Place 2 lettuce leaves on each bottom bun to act as a moisture barrier. Set the Havarti-topped panko chicken on the lettuce. Top the chicken with 3 pickle slices and a generous spoonful (about 1–2 tbs) of sautéed onions. Add an extra drizzle (about 1 tsp) of honey dill mayo on the top bun if desired. Close sandwich and press gently.

Serve: Cut each sandwich in half if desired and serve immediately while chicken is hot and crunchy. Offer extra pickles and honey dill mayo on the side.