Buttermilk Fried Chicken Sandwich with Dill Dressing

This crispy fried chicken sandwich, marinated in a buttermilk blend and paired with a fresh dill dressing, will take your taste buds to the next level. Served on a soft brioche bun with butter lettuce and juicy tomatoes, it’s a perfect combination of flavors and textures.

Ingredients (for 8 servings)

Buttermilk Marinade:

• 2 cups buttermilk (480 mL)
• 1 teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon cayenne pepper
• 8 boneless, skinless chicken thighs

Dill Dressing:

• 1½ cups plain Greek yogurt (425 g)
• 3 tablespoons fresh dill, chopped
• 1 teaspoon garlic powder
• 2 tablespoons lemon juice
• ¼ cup grated Parmesan cheese (30 g)

Seasoned Flour:

• 2 cups all-purpose flour (250 g)
• 1 tablespoon salt
• 2 teaspoons black pepper
• 1½ teaspoons cayenne pepper
• 1 tablespoon garlic powder

For Frying:

• Peanut or vegetable oil, for frying

For Serving:

• Softened butter, for buns
• 8 brioche burger buns
• 1 head butter lettuce
• 2 tomatoes, sliced

Preparation

1. Marinate the Chicken:
   • In a medium bowl, whisk together the buttermilk, salt, black pepper, and cayenne pepper.
   • Add the chicken thighs to the marinade, making sure they are fully coated. Refrigerate for at least 1 hour or overnight for better flavor.
2. Make the Dill Dressing:
   • In a small bowl, mix the Greek yogurt, fresh dill, garlic powder, lemon juice, and grated Parmesan cheese.
   • Cover the bowl and refrigerate for at least 1 hour to allow the flavors to meld.
3. Prepare the Seasoned Flour:
   • In a medium bowl, whisk together the all-purpose flour, salt, black pepper, cayenne pepper, and garlic powder.
4. Fry the Chicken:
   • Heat peanut or vegetable oil in a deep pot over medium-high heat until it reaches 350˚F (180˚C). Do not fill the pot more than halfway with oil.
   • Remove the marinated chicken from the fridge. Dredge each piece of chicken in the seasoned flour, making sure it is fully coated.
   • Fry the chicken thighs in batches for about 7 minutes, or until the internal temperature reaches 165˚F (75˚C) and the chicken is golden brown and crispy. Drain on a paper towel–lined plate or a wire rack.
5. Prepare the Buns:
   • Heat a large skillet over medium heat. Spread softened butter on the cut sides of the brioche buns and toast them in the skillet until golden and crisp.
6. Assemble the Sandwiches:
   • Spread a generous amount of the dill dressing on the toasted buns.
   • Add a layer of butter lettuce and a slice of tomato.
   • Place a crispy fried chicken thigh on top and close the sandwich with the other half of the bun.
7. Serve and Enjoy!
   • Serve these delicious chicken sandwiches with your favorite sides and enjoy the crispy, flavorful bite of buttermilk-fried chicken with a refreshing dill dressing.

Conclusion

This sandwich is the ultimate comfort food, combining tender marinated chicken, a crispy fried coating, and a tangy dill dressing, all between toasted brioche buns. Perfect for lunch or dinner!