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Crispy Dill Turkey Sandwich on a plate.

Crispy Dill Turkey Sandwich

Double dredged turkey breast fillets fried until golden then placed on brioche buns with creamy dill sauce.
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Prep Time 15 minutes
Cook Time 35 minutes
Marinating Time 1 hour
Total Time 1 hour 50 minutes
Course Dinner, Lunch
Cuisine American
Servings 6
Calories 1699 kcal

Ingredients
  

Turkey Fillets

  • 680 grams Turkey Breast Fillets 6 pieces (1½ Lbs)
  • 1 cup Buttermilk
  • 2 tablespoon Pickle Juice
  • 1 large Egg
  • 1 teaspoon Salt
  • 1½ cup All Purpose Flour
  • ¼ cup Corn Starch
  • 1 teaspoon Baking Powder
  • 1 tablespoon Dry Dill
  • ½ teaspoon Garlic Powder
  • ¼ teaspoon Smoked Paprika
  • ¼ teaspoon Salt
  • 4 cups Canola Oil see notes

Creamy Dill Sauce

  • ¾ cup Plain Greek Yogurt
  • 2 tablespoon Mayonnaise
  • 2 tablespoon Fresh Dill finely chopped
  • 1-2 tablespoon Lemon Juice to preferred thickness
  • 1 clove Garlic minced

Sandwich Ingredients

  • 6 pieces Brioche Hamburger Buns
  • ½ Cup Bread Butter Pickles
  • 1½ cup Lettuce shredded

Instructions
 

  • Whisk together the buttermilk, pickle juice, egg, and 1 teaspoon salt in a shallow bowl or baking dish. Add the turkey cutlets and turn to coat. Cover and refrigerate for 1 hour.
  • In a large shallow bowl, whisk together the flour, cornstarch, garlic powder, dried dill, baking powder, smoked paprika, and remaining salt until evenly combined.
  • Pour the oil into a large heavy-bottomed pot or Dutch oven and heat to 350°F (175°C). Set up a frying station with a thermometer, a baking sheet fitted with a wire rack, and paper towels nearby.
  • Remove a turkey cutlet from the marinade and allow any excess liquid to drip off. Dredge it in the flour mixture, return it to the marinade, then dredge it once more in the flour mixture, pressing gently to help the coating adhere. Repeat with the remaining cutlets.
  • Carefully lower 2 turkey cutlets at a time into the hot oil to avoid overcrowding the pot and dropping the oil temperature. Fry for 4-5 minutes per side, or until golden brown and the internal temperature reaches 165°F (74°C). Transfer to the prepared wire rack and repeat with the remaining cutlets.
  • Whisk together the Greek yogurt, mayonnaise, fresh dill, lemon juice, and garlic until smooth. Spread the dill yogurt sauce onto the brioche buns. Top the bottom buns with shredded lettuce, crispy turkey cutlets, and bread-and-butter pickle slices. Finish with the top buns and serve immediately.

Notes

Best Oils for Frying

Canola oil is my preferred choice for this recipe because it has a neutral flavor and a high smoke point, making it ideal for frying crispy chicken or turkey sandwiches. Here are some excellent oil options and their approximate smoke points:
  • Canola oil – Smoke point: 400°F (204°C)
    Neutral flavor, affordable, and widely available.
  • Avocado oil – Smoke point: 520°F (271°C)
    Extremely heat stable with a mild flavor.
  • Peanut oil – Smoke point: 450°F (232°C)
    Popular for deep frying because it creates a crisp, golden crust.
  • Vegetable oil – Smoke point: 400–450°F (204–232°C)
    A versatile option with a neutral taste.
  • Sunflower oil – Smoke point: 450°F (232°C)
    Light flavor and excellent heat tolerance.
  • Safflower oil – Smoke point: 510°F (266°C)
    Very high smoke point and neutral flavor.
Avoid oils with lower smoke points, such as extra virgin olive oil (375°F / 190°C), which can burn during deep frying and create off flavors.

Deep Frying Safety Tips

Follow these simple tips to fry safely at home:
  • Use a heavy-bottomed pot or Dutch oven to help maintain a steady oil temperature.
  • Fill the pot no more than halfway with oil to prevent overflow.
  • Heat the oil to 350°F (175°C) and use a thermometer whenever possible.
  • Pat the chicken or turkey dry before dredging to minimize splattering.
  • Lower the cutlets gently into the oil and avoid dropping them from a height.
  • Fry in batches to prevent overcrowding and temperature drops.
  • Keep a lid nearby in case of an emergency, but never pour water on a grease fire.
  • Allow the oil to cool completely before disposing of it.
  • Transfer fried cutlets to a wire rack instead of paper towels to help maintain maximum crispiness.
For this recipe, aim to keep the oil temperature between 350°F and 365°F (175–185°C) for the crispiest coating and most even cooking.

Nutrition

Calories: 1699kcalCarbohydrates: 34gProtein: 42gFat: 157gSaturated Fat: 13gPolyunsaturated Fat: 44gMonounsaturated Fat: 96gTrans Fat: 1gCholesterol: 133mgSodium: 888mgPotassium: 202mgFiber: 1gSugar: 4gVitamin A: 308IUVitamin C: 2mgCalcium: 172mgIron: 4mg
Keyword dill, turkey
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