Dinner

Crispy Dill Chicken Sandwich: My Go-To Comfort Crunch

ByChef Maggie November 2, 2025November 3, 2025

So Here’s the Story

You know, every time I make my crispy dill chicken sandwich, I’m back in my best friend’s tiny galley kitchen. We used to call it the “crunch bunker” because you could hear the frying down the hall. I can’t promise it’ll make you as many new friends as it did me, but hey, at least you’ll get a killer sandwich. One time, I tried to use the smoke fan but pressed the wrong button and ended up spraying myself with water instead—so yeah, kitchen memories are half the fun, right?

Why You’ll Probably Love This (I Sure Do)

I make this whenever the gang’s over for poker night or my nephew’s about to demolish my pantry (teenagers…). My family basically lines up by the stove and, funnily enough, I have to swat hands away before the pieces are even on buns! (If you learn nothing else form this: guard your kitchen.) Plus, the dill? It is weirdly addictive. Even my uncle who calls herbs “green bits” scarfs it down.

What You Need (But I Won’t Judge Substitutes)

2 chicken breasts, boneless skinless (thighs work too, sometimes juicier—go figure)
1 big handful of fresh dill, chopped (dried in a pinch, but it’s not the same)
1 cup buttermilk (or 1 cup milk + a splash of lemon if you forgot buttermilk, like I always do)
1 heaping cup all-purpose flour
3/4 cup panko breadcrumbs (I’ve used cornflakes crushed up by accident, weird but not bad!)
2 teaspoons garlic powder
1 teaspoon smoked paprika (or plain paprika—my cousin swears smoked is overrated)
1 teaspoon salt
1/2 teaspoon black pepper
2 eggs
Vegetable oil for frying
Brioche or potato buns (I used regular burger buns last time, perfectly fine and no one noticed)
Pickle slices (if you love ’em; I sometimes skip just to annoy my brother-in-law)
Optional: mayo, lettuce, tomato for building your sandwich

How I Actually Make This (With Honest Steps)

First, grab those chicken breasts and butterfly them if they’re thick—or just bash ‘em with a rolling pin (don’t go wild, just enough to make them even-ish).
In a bowl, dump your buttermilk and throw in about half your dill, add a sprinkle of salt and pepper; add the chicken and let it hang out while you get the rest ready. Like, at least 20 mins, or overnight if you somehow remember ahead. I never do.
Mix flour, panko, garlic powder, paprika, the rest of the dill, plus a little more salt and pepper in a big bowl. Give it a good stir (fork works great, or just use your hand; no shame).
Beat the eggs in a shallow dish. Make a nice little dunking station: chicken in buttermilk, then flour mixture, then egg, then back to flour. Double breading = all the crunch. This is the part I always make a mess during, so good luck keeping it neat.
Heat a skillet, enough oil for shallow frying. It’s hot enough when a pinch of flour sizzles like it’s on a dance floor. Fry chicken on med-high, 3 to 4 minutes per side, or till gloriously golden-brown. Don’t crowd ‘em. Work in batches—pro tip from many failed soggy batches.
Drain on a rack or paper towel (or just a breadboard if you’re out of paper towels; been there).
Toast your buns—either under the broiler for a sec (watch closely; they go from golden to charred before you know it), or in the pan after the chicken’s done. Something about the crispy bits gets me every time.
Build your sandwich: chicken fillet, pickles, optional veg, maybe a smear of mayo. Or stack double chicken if you live on the wild side (honestly, I’ve done it, no regrets).

A Few Notes from The Many Times I Messed Up

Dill loses its punch if it sits in the hot oil too long, so I tried sprinkling extra fresh dill on top right before serving. Actually, that did wonders.
If you run out of panko halfway through, just add more regular breadcrumbs. Or, as my nephew did, crushed potato chips. I can’t say it was bad.
Oil that’s too hot will brown the crumbs but leave chicken raw in the middle—rookie mistake. Lower and slower is my motto now.

Ways I’ve Swapped It Up (Not All Were Genius)

Once, I used tzatziki instead of mayo. Actually, a huge win.
I’ve swapped dill for tarragon—people looked suspicious, but no major complaints (but it wasn’t a smash hit, to be honest).
Whole wheat buns? I tried. Nope. My crowd protested; back to white, fluffy buns.

If You Don’t Have All the Fancy Gear

All you really need is a frying pan—no deep fryer drama. And to be honest, if you don’t have a meat mallet, just use a heavy mug (I did that for years before getting fancy). For draining, a cooling rack is great, but a plate and some napkins do the trick. If you want, there’s loads of fry pan reviews at Serious Eats—but don’t let gear stop you.

Storing Leftovers (But Will You Ever Have Any?)

Okay, on the rare occasion there’s a stray piece left: pop in an airtight container and stash in the fridge, up to two days (though honestly, in my house it’s more like two hours). To crisp it up again, I chuck it in the toaster oven for five minutes—never the microwave, unless you fancy soggy sadness.

How I Like to Serve This Bad Boy

I’m partial to serving it with a pile of crunchy kettle chips and a quick homemade coleslaw (the stuff out the bag, don’t judge). My sister insists on sweet potato fries, and every backyard BBQ, this ends up being the unofficial centerpiece—also, apparently, excellent paired with ice-cold lemonade. Or a sneaky beer, your call.

Things I’ve Learned the Hard Way (Pro Tips…Sorta)

Rushing the marinating step never works in your favor. I once did a 5-minute soak, thinking I was clever; blandest chicken ever.
Really press that coating onto the chicken—if you just dust it, the breadcrumbs jump ship mid-fry.
Toasting buns is not optional. I tried skipping once when in a rush, instant regret. The squish factor just isn’t the same.

FAQ—Because People Actually Ask Me These Things

Can I make this in the oven instead of frying?: Yeah, you can! Bake at 425°F (220°C) on a rack, spray a bit of oil; it gets crispy enough but, honestly, frying is king for that deep crunch.
What if I don’t like dill?: Hmm, I’d say try parsley or basil. Actually, my neighbor once used chives; not bad, but you do miss the punch.
Is it freezer-friendly?: Yes, freeze the cooked fillets, then reheat in the oven. Don’t expect them to be quite as good as fresh—sorry, just keeping it real. For tips, check Food52’s take.
What’s the deal with buttermilk?: I usually fake it, just milk and lemon juice or vinegar. It works, unless you like buying specialty ingredients. Seriously, don’t stress.

One last thing—if you ever drop a piece right out of the fryer onto the floor, 3-second rule is very much a thing in my kitchen (unless the dog beats you to it).

Chef Maggie