Crispy Dill Pickle Chicken Sandwich Recipe You Must Try

Picture this: a perfectly golden, crispy chicken breast nestled between two soft buns, topped with tangy dill pickles, a slather of creamy sauce, and a satisfying crunch with every bite. The first time I made this Crispy Dill Pickle Chicken Sandwich, I knew it would be an instant hit. It was one of those magical food moments—you know, the kind where you close your eyes and savor every bite because it’s just that good.

Honestly, I stumbled upon this recipe during a lazy Sunday afternoon. I was craving something comforting yet exciting, and I remembered the leftover jar of dill pickles in my fridge. Who knew that their sour, briny flavor would be the secret to transforming a simple chicken sandwich into something extraordinary? My family devoured them in minutes—no complaints, just smiles and second helpings. Trust me when I say, you’re going to want to bookmark this one.

Whether you’re planning a backyard barbecue, a casual dinner, or just want to treat yourself to something indulgent, this Crispy Dill Pickle Chicken Sandwich will hit the spot every single time. It’s the kind of recipe that’s dangerously easy to make, but tastes like you spent hours crafting it. Let’s get started—you’re going to love this!

Why You’ll Love This Recipe

• Crispy perfection: The chicken is fried to a golden, crunchy crust that’s absolutely irresistible.
• Bold flavors: The tangy dill pickle brine infuses the chicken with a mouthwatering zing.
• Simple ingredients: No need for a fancy grocery list—most of these ingredients are pantry staples.
• Quick and easy: Ready in under 30 minutes, it’s perfect for busy weekdays or spontaneous cravings.
• Customizable: Adjust the toppings, spice level, or bread to make it your own.
• Crowd-pleaser: Whether it’s kids or adults, everyone will be asking for seconds.

What sets this recipe apart is the use of dill pickle juice in the marinade—it’s the secret weapon that makes the chicken incredibly juicy and flavorful. Plus, the crunchy coating is light and airy, not heavy, so you get that satisfying crisp without feeling weighed down. Trust me, this is not your average chicken sandwich! It’s the kind of meal that feels indulgent but still has that nostalgic comfort. Perfect for a picnic or paired with crispy fries for a cozy dinner at home.

What Ingredients You Will Need

This Crispy Dill Pickle Chicken Sandwich recipe uses simple, accessible ingredients that come together to create a flavor-packed dish. Here’s what you’ll need:

• Chicken breasts: Boneless, skinless, and pounded to an even thickness for even cooking.
• Dill pickle juice: The secret ingredient for a flavorful, tangy marinade. Use the juice from your favorite jar of pickles.
• All-purpose flour: Essential for getting that crispy coating just right.
• Cornstarch: Helps to create a light and crisp texture when frying.
• Eggs: Beaten, to help the coating stick to the chicken.
• Panko breadcrumbs: Adds a crunch that’s second to none.
• Garlic powder: For a hint of savory goodness.
• Smoked paprika: Adds a subtle smoky flavor and a beautiful golden color.
• Salt and pepper: Essential for seasoning the chicken and coating.
• Vegetable oil: For frying—choose an oil with a high smoke point like canola or peanut oil.
• Dill pickles: Sliced, to layer onto the sandwich for extra zing.
• Brioche buns: Soft, slightly sweet buns that balance the tangy chicken perfectly.
• Mayonnaise: For a creamy spread, or use your favorite sandwich sauce.

These ingredients are easy to find and completely versatile. If you’re looking for a healthier option, swap the brioche buns for whole-grain buns or even lettuce wraps. Want to up the spice? Add a pinch of cayenne to the breadcrumbs. It’s all about making this recipe your own!

Equipment Needed

Here’s what you’ll need to whip up this crispy, tangy masterpiece:

• Meat mallet: Perfect for pounding the chicken evenly for faster and more even cooking. (If you don’t have one, a rolling pin works too!)
• Mixing bowls: Needed for the marinade and dredging station.
• Large skillet or frying pan: For frying the chicken to golden perfection.
• Wire rack: Keeps the chicken crispy after frying without trapping steam. If you don’t have one, use a plate lined with paper towels.
• Tongs: Essential for handling the chicken in hot oil safely.
• Knife: For slicing the buns and pickles.

If you don’t have a wire rack, don’t worry—you can still make this recipe. Just be sure to pat the chicken dry after frying to remove excess oil.

Preparation Method

1. Marinate the chicken: Place the chicken breasts in a shallow dish and pour the dill pickle juice over them. Cover and refrigerate for at least 2 hours, or overnight for extra flavor.
2. Set up the dredging station: In one bowl, whisk the eggs. In a second bowl, combine the flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. In a third bowl, place the panko breadcrumbs.
3. Prepare the chicken: Remove the chicken from the pickle juice and pat it dry with a paper towel. This step is crucial to ensure the coating sticks properly.
4. Coat the chicken: Dip each chicken breast first into the flour mixture, then into the beaten eggs, and finally into the panko breadcrumbs, pressing gently to ensure an even coating.
5. Heat the oil: Pour about 1 inch of vegetable oil into a large skillet and heat to 350°F (175°C). Test the oil by dropping a pinch of breadcrumbs into it—if they sizzle, it’s ready.
6. Fry the chicken: Carefully add the coated chicken breasts to the skillet. Fry for 3-4 minutes per side, or until golden brown and cooked through. Use a thermometer to check for an internal temperature of 165°F (74°C).
7. Drain the chicken: Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
8. Assemble the sandwiches: Toast the brioche buns if desired. Spread a layer of mayonnaise on each bun, add a fried chicken breast, and top with sliced dill pickles. Add the top bun and serve immediately.

And there you have it—a crispy dill pickle chicken sandwich that’s restaurant-quality but made right in your kitchen!

Cooking Tips & Techniques

• Don’t skip the marinade: The dill pickle juice is what takes this chicken to the next level. Even a quick 2-hour soak makes a big difference.
• Pat the chicken dry: This ensures the breading adheres properly and doesn’t slide off during frying.
• Use a meat thermometer: To avoid overcooking or undercooking, make sure the internal temperature of the chicken reaches 165°F (74°C).
• Keep the oil temperature consistent: If the oil gets too hot, the outside will burn before the chicken cooks through. Keep an eye on the thermometer and adjust the heat as needed.
• Toast the buns: A lightly toasted bun adds a subtle crunch and prevents it from getting soggy.

Variations & Adaptations

• Spicy version: Add cayenne pepper or chili powder to the breadcrumb mixture for a kick of heat.
• Gluten-free option: Use almond flour and gluten-free breadcrumbs for a crispy coating without the wheat.
• Baked alternative: If you prefer to skip frying, bake the chicken at 425°F (220°C) for about 20-25 minutes, flipping halfway through.
• Vegetarian twist: Swap the chicken for breaded and fried slices of eggplant or portobello mushrooms.
• Custom toppings: Add coleslaw, lettuce, or spicy mayo for extra texture and flavor.

Serving & Storage Suggestions

Serve these sandwiches hot, straight out of the skillet, for the ultimate crunch. Pair them with crispy French fries, sweet potato fries, or a refreshing coleslaw. A cold glass of iced tea or lemonade is the perfect drink to complement the tangy dill pickle flavors.

If you have leftovers, store the fried chicken separately from the buns and toppings in an airtight container. It’ll keep in the fridge for up to 3 days. To reheat, pop the chicken in the oven at 375°F (190°C) for about 10 minutes to revive the crispiness.

Flavors develop over time, so you might find the dill pickle brine even more pronounced in the leftover pieces. Just don’t forget to toast your buns again before assembling!

Nutritional Information & Benefits

Here’s a rough estimate per serving:

• Calories: Approximately 450-500
• Protein: 25g
• Carbohydrates: 40g
• Fat: 20g

The dill pickles add a good dose of probiotics, while the chicken provides a lean source of protein. If you’re using whole-grain buns, you’ll get a boost of fiber too! This recipe can be easily adapted to fit dietary needs, making it a versatile addition to your meal rotation.

Conclusion

If you’re looking for a recipe that’s easy, delicious, and sure to impress, this Crispy Dill Pickle Chicken Sandwich is it. The tangy brine, crunchy coating, and juicy chicken are a match made in heaven. Honestly, it’s one of my absolute favorites, and I can’t wait for you to try it!

Crispy Dill Pickle Chicken Sandwich

Print Recipe

A perfectly golden, crispy chicken breast nestled between two soft buns, topped with tangy dill pickles and creamy sauce for a satisfying crunch in every bite.

• Author: Lucy
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Cuisine: American

Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts
• 1 cup dill pickle juice
• 1 cup all-purpose flour
• 2 tablespoons cornstarch
• 2 large eggs, beaten
• 1 cup panko breadcrumbs
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Vegetable oil for frying
• Sliced dill pickles
• 4 brioche buns
• Mayonnaise or sandwich sauce

Instructions

1. Place the chicken breasts in a shallow dish and pour the dill pickle juice over them. Cover and refrigerate for at least 2 hours or overnight.
2. Set up the dredging station: In one bowl, whisk the eggs. In a second bowl, combine the flour, cornstarch, garlic powder, smoked paprika, salt, and pepper. In a third bowl, place the panko breadcrumbs.
3. Remove the chicken from the pickle juice and pat it dry with a paper towel.
4. Dip each chicken breast first into the flour mixture, then into the beaten eggs, and finally into the panko breadcrumbs, pressing gently to ensure an even coating.
5. Pour about 1 inch of vegetable oil into a large skillet and heat to 350°F (175°C). Test the oil by dropping a pinch of breadcrumbs into it—if they sizzle, it’s ready.
6. Carefully add the coated chicken breasts to the skillet. Fry for 3-4 minutes per side, or until golden brown and cooked through. Use a thermometer to check for an internal temperature of 165°F (74°C).
7. Remove the chicken from the oil and place it on a wire rack or paper towels to drain excess oil.
8. Toast the brioche buns if desired. Spread a layer of mayonnaise on each bun, add a fried chicken breast, and top with sliced dill pickles. Add the top bun and serve immediately.

Notes

[‘Don’t skip the marinade as the dill pickle juice adds flavor and keeps the chicken juicy.’, ‘Pat the chicken dry to ensure the breading adheres properly.’, ‘Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).’, ‘Keep the oil temperature consistent to avoid burning the coating.’, ‘Toast the buns for added crunch and to prevent sogginess.’]

Nutrition

• Serving Size: 1 sandwich
• Calories: 450500
• Fat: 20
• Carbohydrates: 40
• Protein: 25

Keywords: crispy chicken sandwich, dill pickle chicken, fried chicken sandwich, easy chicken sandwich recipe