Ingredients:

  • 1 pound (450 g) boneless, skinless chicken breasts
  • 1 cup (125 g) buttermilk
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup (120 g) all-purpose flour
  • ½ cup (50 g) breadcrumbs (panko preferred)
  • Vegetable oil, for frying
  • ½ cup (120 g) mayonnaise
  • 2 tablespoons Dijon mustard
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon dried dill)
  • 1 tablespoon lemon juice
  • 1 teaspoon garlic powder
  • Salt and pepper, to taste
  • 4 burger buns, toasted
  • 1 cup pickles, sliced (dill or bread-and-butter)
  • Leafy lettuce (such as romaine or butter lettuce)
  • Optional: sliced tomatoes

Instructions:

  1. In a large bowl, combine buttermilk, garlic powder, onion powder, paprika, salt, and pepper. Add chicken breasts, making sure they are fully submerged. Cover and refrigerate for at least 30 minutes.
  2. Set up three shallow dishes: one with flour, another with the marinated chicken, and the last with breadcrumbs.
  3. Remove chicken from marinade, allowing excess to drip off. Dredge each piece in flour, stick it back into the buttermilk, and then coat with breadcrumbs.
  4. Heat vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F (175°C). Fry the chicken in batches until golden brown (about 4-5 minutes per side), ensuring the internal temperature reaches 165°F (75°C). Remove and drain on paper towels.
  5. In a small bowl, mix mayonnaise, Dijon mustard, dill, lemon juice, garlic powder, salt, and pepper until well blended.
  6. Spread the zesty dill sauce on the bottom half of the toasted burger buns. Layer with leafy lettuce, fried chicken, pickle slices, and optional tomatoes. Top with the other half of the bun.