Dill Pickle Chicken Burger

Craving something crispy, tangy and dill-icious? 🍔 This Dill Pickle Party Chicken Sandwich is crunchy and juicy. Warning: may cause pickle obsession.

Ingredients

• 2 chicken breasts (butterflied)
• 1 cup buttermilk (or mix ½ cup Greek yogurt + ½ cup milk)
• 2 tbsp Dill Pickle Party Seasoning – The Spice Age
• ½ cup all-purpose flour
  
• 1 ½ cups breadcrumbs (panko recommended)
  
• 1 burger bun toasted
• 3 cups shredded purple cabbage (or a purple-green blend)
• 1 large carrot, grated
• 1 tbsp mayo or Greek yogurt (for the slaw)
• 1 tbsp Dill Pickle Party Seasoning – The Spice Age (yes, again. It’s a party.)
• Sliced pickles
• Salt & pepper, to taste

Preparation

Marinate

1. In a bowl, combine buttermilk (or Greek yogurt + milk) with 2 tbsp Dill Pickle Party Seasoning – The Spice Age. Add chicken, cover, and let it soak in this tangy brine bath for at least 1 hour—or overnight for maximum dill flavour.

Coat & Cook

1. Preheat oven to 425°F or heat oil for shallow frying.
2. Set up a breading station with seasoned flour, the marinade bowl, and a plate of panko. Dip chicken into flour, then marinade, then coat in breadcrumbs.
3. Bake on a wire rack or fry until golden brown and crispy (20–25 mins in oven, flipping halfway).

Sauce

1. In a small bowl, mix 1 tbsp Dill Pickle Party Seasoning – The Spice Age with 1 tbsp mayo or Greek yogurt.
2. Save some spoonfuls to double as a tangy burger sauce—because yes, it’s good enough to go on top too.

Slaw

1. In a separate bowl, mix shredded cabbage, grated carrot, and creamy dill pickle sauce. Toss until creamy.
   

Assemble

1. On your toasted bun, layer crispy chicken, a generous pile of slaw, a spoonful of that creamy dill sauce, and extra sliced pickles.
2. Top with the bun, take a bite, and let the crunch speak for itself.

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