Print

Crispy Chicken Brioche Sandwich with Honey Butter and Dill Pickle

crispy chicken brioche sandwich - featured image
Print Recipe

A quick and easy sandwich featuring crispy fried chicken, sweet honey butter, and tangy dill pickles on a soft brioche bun, perfect for a satisfying lunch.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts, pounded to even thickness
  • 1 cup (240 ml) buttermilk
  • 1 cup (120 g) all-purpose flour
  • 2 tablespoons (16 g) cornstarch
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • About 2 cups (480 ml) vegetable or canola oil for frying
  • 4 tablespoons (57 g) unsalted butter, softened
  • 2 tablespoons (30 ml) honey
  • Pinch of salt
  • 4 brioche buns
  • ½ cup (75 g) dill pickles, thinly sliced
  • Optional: leaf lettuce or tomato slices

Instructions

  1. Place chicken breasts in a large bowl and pour buttermilk over them. Cover and refrigerate for at least 30 minutes or up to 4 hours.
  2. In a small bowl, combine softened butter, honey, and a pinch of salt. Mix until smooth and set aside at room temperature.
  3. In another bowl, whisk together flour, cornstarch, paprika, garlic powder, onion powder, salt, and black pepper.
  4. Remove chicken from buttermilk, letting excess drip off, then dredge each piece thoroughly in the seasoned flour mixture. Press coating onto chicken to adhere well. Set aside.
  5. Heat about 2 cups of oil in a heavy skillet or cast-iron pan over medium heat until it reaches 350°F (175°C).
  6. Carefully place coated chicken breasts in hot oil. Fry 4-5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Fry in batches if needed.
  7. Transfer fried chicken to a wire rack over a baking sheet to drain excess oil. Let rest for 5 minutes.
  8. Slice and toast brioche buns lightly until golden and warm.
  9. Spread a generous layer of honey butter on the bottom half of each toasted bun. Place crispy chicken on top, add dill pickle slices, and top with the other bun half. Add lettuce or tomato if desired.
  10. Serve immediately while warm.

Notes

Maintain oil temperature around 350°F (175°C) for a crispy crust. Fry in small batches to avoid overcrowding. Drain chicken on a wire rack instead of paper towels to keep crust crisp. Toast brioche buns just before serving and spread honey butter while buns are warm for best flavor. To keep chicken crispy when packing, store chicken and buns separately and assemble just before eating.

Nutrition

Keywords: crispy chicken sandwich, brioche sandwich, honey butter, dill pickle, fried chicken, easy lunch, quick sandwich

Find it online: https://tempotaste.com/crispy-chicken-brioche-sandwich-recipe-with-honey-butter-and-dill-pickle-perfect-for-easy-lunch/