Ingredients
2 boneless, skinless chicken breasts, halved to make 4 thin cutlets
1 cup buttermilk
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp dried dill or 1 tbsp fresh chopped dill
For Breading:
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp salt
1 tsp paprika
Oil for frying
For Dill Mayo:
1/2 cup mayonnaise
1 tbsp chopped fresh dill
1 tsp lemon juice
1/4 tsp garlic powder
To Assemble:
4 burger buns, toasted
Lettuce leaves
Tomato slices
Pickles (optional)
Instructions
1. In a bowl, combine buttermilk, salt, pepper, garlic powder, onion powder, and dill. Add chicken cutlets and marinate for at least 30 minutes (or overnight).
2. In a separate bowl, whisk together flour, cornstarch, salt, and paprika for the breading.
3. Heat oil in a deep skillet to 350°F (175°C).
4. Remove chicken from marinade, letting excess drip off. Dredge each piece in flour mixture, pressing to coat well.
5. Fry chicken for 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.
6. Mix all dill mayo ingredients in a small bowl.
7. Assemble burgers: Spread dill mayo on both buns, add lettuce, tomato, crispy chicken, and pickles if desired. Serve hot.
Notes
• Use an air fryer at 400°F for 12–14 minutes for a lighter version.
• Add sliced red onion or cheese for extra flavor.
• Dill mayo keeps in fridge for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dinner, Sandwich, Burger
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 590
- Sugar: 4g
- Sodium: 780mg
- Fat: 32g
- Saturated Fat: 6g
- Unsaturated Fat: 22g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 105mg
Keywords: crispy dill chicken burger, homemade dill mayo chicken sandwich, easy chicken burger recipe