This crispy dill chicken burger marinates chicken cutlets in dill-buttermilk, fries them after a flour-cornstarch dredge, and tops them with a homemade dill mayo, ready in about 35 minutes. Marinating for at least 30 minutes, as the instructions specify, lets the dill and buttermilk season the chicken through, not just the coating that goes on afterward.
Crispy Dill Chicken Burger with Homemade Mayo
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 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
- 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).
- In a separate bowl, whisk together flour, cornstarch, salt, and paprika for the breading.
- Heat oil in a deep skillet to 350°F (175°C).
- Remove chicken from marinade, letting excess drip off. Dredge each piece in flour mixture, pressing to coat well.
- Fry chicken for 3–4 minutes per side until golden brown and cooked through. Drain on paper towels.
- Mix all dill mayo ingredients in a small bowl.
- Assemble burgers: Spread dill mayo on both buns, add lettuce, tomato, crispy chicken, and pickles if desired. Serve hot.
Recipe 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.
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
Why you'll love this
- Combining flour and cornstarch in the breading, rather than flour alone, gives the fried coating a lighter crunch than an all-flour dredge typically produces.
- Making the dill mayo separately, with fresh dill and lemon juice, ties the sandwich's flavor together from the marinade through to the topping rather than treating the sauce as an afterthought.
Tips for the best result
- Marinate for at least 30 minutes, or overnight per the recipe's own notes, for the deepest flavor.
- Use an air fryer at 400°F for a lighter version, per the recipe's own notes, if a fully fried burger isn't the goal.
Troubleshooting
The coating isn't crispy enough.
Make sure the oil reaches 350°F before frying, as the instructions specify, since oil that's too cool will result in a soggy rather than crisp coating.
Want to make the mayo ahead.
The dill mayo keeps in the fridge for up to 5 days, per the recipe's own notes, so it can be made in advance.
Breading falls off during cooking.
the likely culprit is oil temperature – either too hot or too cold. Use a thermometer to maintain 350°F for ideal crispiness. Mayo not emulsifying? Start over with a fresh egg yolk in a clean bowl, then slowly whisk in your broken mayo until it comes together.
The recipe's own notes say the dill mayo keeps in the fridge for up to 5 days.
The recipe's own notes suggest sliced red onion or cheese for extra flavor.
Frequently asked questions
Can I make the Crispy Dill Chicken Burger ahead of time?
Yes! Prepare the mayo and bread the chicken up to 24 hours ahead. Store separately in the refrigerator and fry the chicken just before serving for maximum crispiness.
What’s the best substitute for fresh dill?
Dried dill works at one-third the amount of fresh. Alternatively, try fresh tarragon or basil for a different but equally delicious flavor profile.
How do I ensure my Crispy Dill Chicken Burger stays juicy?
Pound the chicken to even thickness, don’t overcook (165°F internal temperature is perfect), and let it rest 5 minutes before assembling the burger.
Can I air-fry instead of pan-frying?
Absolutely! Spray the breaded chicken with cooking oil and air-fry at 380°F for about 12 minutes, flipping halfway through for golden perfection.
What’s the secret to perfectly emulsified homemade mayo?
Use room temperature ingredients and add oil in a very slow, steady stream while continuously whisking to create a stable, creamy emulsion.
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