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Crispy Dill Chicken Sandwich

Crispy Dill Chicken Sandwich

This Crispy Dill Chicken Sandwich combines juicy chicken with a crunchy panko crust and zesty dill mayo, perfect for a quick and customizable lunch.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 sandwiches
Course: Lunch
Cuisine: American
Calories: 600
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 pieces Chicken Breasts can substitute with chicken thighs
  • 1 cup All-Purpose Flour can use whole wheat flour
  • 2 large Eggs can use egg alternatives
  • 2 tablespoons Milk
  • 1 cup Panko Breadcrumbs
For the Seasoning
  • 1 teaspoon Salt
  • 1 teaspoon Black Pepper
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Dill
For the Dill Mayo
  • 1/2 cup Mayonnaise can use Greek yogurt for lighter option
  • 2 tablespoons Fresh Dill
  • 1 tablespoon Lemon Juice
For Assembly
  • 2 pieces Brioche Buns toast for better flavor
  • 1 cup Shredded Lettuce
  • 1/2 cup Dill Pickles

Equipment

  • Skillet
  • mixing bowls
  • Meat Mallet
  • shallow dish

Method
 

Step-by-Step Instructions
  1. Slice the chicken breasts in half horizontally for uniform thickness.
  2. In a shallow dish, whisk together flour, salt, pepper, garlic powder, onion powder, and dill.
  3. In another bowl, whisk eggs and milk until smooth.
  4. Dredge the chicken in the flour mixture, dip in the egg wash, and then coat with panko breadcrumbs.
  5. Heat oil in a skillet until it reaches 350°F.
  6. Fry chicken for 4-5 minutes on each side until golden brown.
  7. Prepare dill mayo by mixing mayonnaise, dill, and lemon juice.
  8. Toast the brioche buns until golden brown.
  9. Assemble the sandwich with dill mayo, crispy chicken, lettuce, and pickles.

Nutrition

Serving: 1sandwichCalories: 600kcalCarbohydrates: 40gProtein: 30gFat: 35gSaturated Fat: 8gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 150mgSodium: 1000mgPotassium: 700mgFiber: 3gSugar: 4gVitamin A: 15IUVitamin C: 10mgCalcium: 5mgIron: 10mg

Notes

Leftover fried chicken can be stored in an airtight container for up to 3 days. Dill mayo should be consumed within 1-2 days.

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