For maximum crunch, rest fried chicken on a wire rack instead of paper towels to avoid steam softening the crust., Do not overcrowd the oil during frying to maintain temperature and ensure crispiness., Dill in the flour mixture adds subtle herbal aroma to the crust., To keep chicken crispy if made ahead, keep on wire rack in a 200°F oven for up to 30 minutes before serving., Leftovers can be refrigerated up to 3 days, stored loosely wrapped in paper towels inside airtight containers., Reheat in a 400°F oven on a wire rack for 8–15 minutes or in an air fryer at 350–375°F for 6–8 minutes until internal temperature reaches 165°F., The dill aioli can be made up to 4 days in advance and also works well as a dip for roasted vegetables or fries., For a lighter version, bake dredged chicken at 425°F on a wire rack until cooked through (18–25 minutes) for less fried aroma but good texture., Cheese and pickle toppings can be varied according to preference (e.g., Swiss, pepper jack, cucumber slices)., Use a meat thermometer to ensure chicken is cooked to 165°F for juiciness and safety.