Best Dill Chicken Sandwich

Two days before our block’s garden party, I was in line behind a teen skater at the farmer’s market arguing with his grandma about buying corn dogs or cucumbers. Nearby, a mother of three held up a jar of pickle brine like it was liquid gold, swearing it was her secret to tender chicken. That gave me an idea.

Later that day, after hearing from my friend Huy that his cafe started serving dill-forward sandwiches with rave reviews, I knew I had to create something bold, juicy, and zesty to match the late-summer mood.

The Dill Chicken Sandwich came together in layers of inspiration. At a beach potluck last month, someone brought fried chicken with a creamy herb sauce everyone devoured it. A week later, I was testing tartare-style sauces and realized how beautifully crème fraîche paired with crunchy pickles and lemon.

So when my neighbor Zoe asked if I’d bring “something shareable but not boring” to her birthday picnic, this sandwich took form. It’s crispy, tangy, packed with dill, and deeply satisfying in every bite.

Whether you’re feeding a crowd or just craving a punchy weeknight dinner, this Dill Chicken Sandwich hits that sweet spot between indulgence and fresh. Toasted buns, lemony fried chicken, and herb-loaded tartare sauce make it impossible to eat without grinning.

Short Description

This Dill Chicken Sandwich features ultra-crispy buttermilk-brined chicken, herb-packed tartare sauce, and zesty dill pickle flavor layered on a toasted bun or greens.

Key Ingredients

For the Chicken Marinade

• 4 chicken thighs
• 1 chicken breast
• 1½ cups buttermilk
• ¼ cup dill pickle brine

For the Crispy Chicken Coating

• ⅓ cup flour
• 1 tsp kosher salt
• 1 tsp white pepper
• ½ tsp garlic powder
• 1½ tsp smoked paprika
• 3 eggs
• 2 tbsp milk
• 2½ cups panko breadcrumbs
• Flaky salt
• Lemon slices

For the Crème Fraîche Tartare Sauce

• ¼ cup crème fraîche
• 2 tbsp Japanese mayo
• 1 tsp grainy Dijon mustard
• ½ tsp Worcestershire sauce
• ½ tsp agave syrup
• 4 dill pickle sandwich slices, chopped
• 2 cornichons, chopped
• 2 Persian cucumbers, grated
• 3 tbsp chopped fresh dill
• 2 tbsp chopped fresh parsley
• 2 tbsp chopped chives
• Salt and black pepper to taste

Tools Needed

• Meat mallet or rolling pin
• Shallow bowls (3 for dredging)
• Mixing bowls
• Wire rack
• Large skillet
• Grater
• Tongs
• Paper towels

Cooking Instructions

Step 1: Marinate the Chicken
Place chicken thighs and breast between parchment paper and pound to even thickness. In a bowl, combine buttermilk and dill pickle brine. Submerge the chicken and marinate overnight in the fridge.

Step 2: Prep the Dredging Stations
Set up three bowls: one with flour, salt, pepper, garlic powder, and smoked paprika; another with whisked eggs and milk; and the third with panko breadcrumbs.

Step 3: Dredge the Chicken
Remove chicken from marinade. Dredge in flour mixture, then egg wash, then panko. For extra crunch, dip once more in egg and then panko. Rest the breaded chicken on a wire rack for 15–25 minutes.

Step 4: Make the Tartare Sauce
In a bowl, mix crème fraîche, mayo, Dijon, Worcestershire, agave, chopped pickles, cornichons, grated cucumber, dill, parsley, and chives. Season with salt and black pepper. Chill until ready to use.

Step 5: Fry the Chicken
Heat olive oil in a skillet over medium-high heat. Fry chicken 2–3 minutes per side until deep golden and fully cooked through. Drain on paper towels. Sprinkle with flaky salt.

Step 6: Assemble and Serve
Spread tartare sauce on a toasted bun, top with crispy chicken, a slice of lemon, and more herbs. Serve as a sandwich or with salad greens.

Why You’ll Love This Recipe

Juicy and tender chicken with bold dill flavor

Ultra-crispy coating thanks to double panko dredge

Creamy tartare sauce bursting with herbs and texture

Great for picnics, parties, or weeknight meals

Customizable for sandwiches or lighter bowls

Balanced richness with zesty lemon and fresh cucumber

Mistakes to Avoid & Solutions

Skipping the marinade
Your chicken will lack depth and tenderness.
Solution: Always marinate overnight with buttermilk and pickle brine for maximum juiciness and flavor.

Uneven chicken thickness
Parts of the chicken may cook too fast or stay raw.
Solution: Pound all pieces to even thickness before marinating.

Skipping the double dredge
Your coating might fall off or not crisp well.
Solution: Dip chicken in egg and panko a second time for a superior crunch.

Using wet cucumbers in sauce
The tartare sauce will be watery.
Solution: Grate and lightly squeeze excess moisture from cucumbers before mixing.

Frying at the wrong temperature
The coating will burn or soak up too much oil.
Solution: Heat oil until shimmering and fry at medium-high; adjust as needed for even browning.

Serving and Pairing Suggestions

Serve on toasted brioche or pretzel buns

Pair with baked sweet potato fries or kettle chips

Add pickled onions or shredded lettuce for crunch

Serve family-style with a platter of fresh herbs and lemon wedges

Pair with iced mint tea or light pilsner beer

Storage and Reheating Tips

Store chicken separately from sauce and buns to avoid sogginess

Refrigerate cooked chicken in airtight container up to 3 days

Reheat in a 375°F oven or air fryer for 8–10 minutes until crispy

Tartare sauce stays fresh in the fridge for 2–3 days in a sealed jar

Avoid microwaving to maintain crispy coating

FAQs

1. Can I use chicken breast only instead of thighs?
Yes, but be sure to pound them evenly and monitor frying closely to avoid drying out.

2. Is there a substitute for crème fraîche in the sauce?
You can use sour cream or full-fat Greek yogurt, but the texture may be slightly thicker.

3. Can I bake the chicken instead of frying?
Yes. Bake at 425°F on a wire rack for 20–25 minutes, flipping halfway. Spray with oil for crispier results.

4. What kind of buns work best for this sandwich?
Brioche, potato, or pretzel buns all hold up well to the hearty filling.

5. Can I make the tartare sauce in advance?
Absolutely. It actually tastes better after a few hours in the fridge as the flavors meld

Tips & Tricks

Add a pinch of cayenne to the dredge for extra heat

Grate cucumbers on the smallest side of the grater for smoother sauce

Let chicken rest after frying to lock in juices

Chill the sauce before serving for extra refreshing contrast

Toast buns in the same pan you used for frying (wipe it first) for added flavor

Recipe Variations

Spicy Dill Chicken Sandwich
Add 1 tsp hot sauce to the marinade and ½ tsp cayenne to the flour mixture. Serve with jalapeño slices in the sandwich.

Grilled Dill Chicken Wrap
Skip breading. Marinate, then grill chicken. Slice and serve in a whole grain wrap with tartare sauce, lettuce, and cucumbers.

Dill Chicken Salad Bowl
Serve crispy chicken over quinoa or greens. Drizzle with tartare sauce and top with pickled onions and avocado slices.

Low-Carb Option
Use grilled chicken and serve on lettuce wraps or over cauliflower rice, keeping the tartare sauce as a dip.

Final Thoughts

This Dill Chicken Sandwich started as a craving for something crunchy and herby, but turned into a playful tribute to all the little moments of summer from kids at farmers markets to rooftop hangouts with friends who believe sandwiches can be gourmet. The layers of crisp panko, lemon, and that addictively creamy tartare sauce make it a meal you’ll want to share and make your own.

Each batch I’ve fried has a different story picnics, birthdays, even a quiet Tuesday lunch yet the heart of the recipe never changes. It’s about texture, contrast, and the brightness of dill done right. So next time you reach for chicken, think crispy, creamy, punchy and make it unforgettable.