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This Crispy Dill Chicken Sandwich is everything you want in a comfort food meal with juicy chicken coated in a golden crust, heaps of crunchy pickles, and a punchy dill ranch sauce tucked into a soft brioche bun. It comes together quickly and the first bite always brings me back to summer picnics with my family on the porch.
The first time I made this was after harvesting dill from my small kitchen garden. My kids devoured the sandwiches and now they ask for this every time friends come over.
Ingredients
- Chicken breast: Choose small boneless skinless breasts and pound to a half inch thickness for quick and even cooking
- Panko breadcrumbs: This creates the crispiest exterior Check for freshness and aim for Japanese style if possible
- Large egg: Helps bind the coating
- All purpose flour: Essential for the dredge I like a high protein flour for extra crunch
- Dried dill or fresh dill: Brings fresh herby flavor to both chicken and sauce Fresh is ideal but dried works great
- Greek yogurt or sour cream: Base for the dill ranch Pick a thick and tangy yogurt for best sauce texture
- Ranch seasoning mix: Adds savory notes Use your favorite brand
- Dill pickles: Adds a piquant tang Thinly sliced refrigerator style pickles are best
- Pickle juice: Enhances the sauce with a little zing
- Iceberg lettuce: Brings cool crunch and freshness
- Sandwich buns: Brioche is soft and sturdy Just check that they are fresh
- Milk: Helps thin the egg wash for easier coating
- Vegetable oil: Neutral flavor with a high smoke point perfect for frying
- Salt and pepper: For seasoning
Step-by-Step Instructions
- Prepare the Dill Pickle Ranch Sauce:
- Mix the Greek yogurt ranch seasoning fresh or dried dill dill pickles and pickle juice in a small bowl Use a fork to mash pickles slightly for extra flavor Cover the bowl and refrigerate for at least thirty minutes letting the flavors meld
- Prep and Pound the Chicken:
- Place chicken breasts between two sheets of plastic wrap Use a rolling pin or meat mallet to gently pound to half inch thickness This ensures the chicken cooks through without drying out
- Bread the Chicken:
- Arrange three shallow dishes Add flour and dill to the first and whisk well Beat the egg and milk in the second Add Panko breadcrumbs to the third Pat the chicken dry Dip into flour then egg then breadcrumbs Press crumbs onto chicken so coating sticks well
- Fry or Bake the Chicken:
- For skillet frying heat vegetable oil in a heavy pan to shimmering but not smoking Add chicken and fry on each side until deep golden brown and cooked through about three to four minutes per side Remove to a wire rack to keep crisp For baking preheat oven to four hundred degrees Line a sheet pan with foil and lightly oil or use a rack Place coated chicken on rack and spray lightly with cooking spray Bake ten minutes per side until crisp golden and cooked through Finish with an extra two minutes under broiler if you want deeper color
- Assemble the Sandwiches:
- Let the cooked chicken rest for a few minutes Slice buns in half Pile shredded lettuce onto bottom buns then top with chicken Layer on plenty of extra pickles and spoon over the creamy dill sauce Cap with the top bun and serve right away
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This sandwich is loaded with protein and makes a filling meal You can double the batch and keep cooked chicken pieces warm in a low oven for a group The dill ranch sauce keeps well for about four days My favorite part is the crazy amount of dill pickles That vivid crunch plus creamy sauce is what won my husband over when he first tasted it at a family cookout
Storage Tips
Store any leftover cooked chicken in an airtight container in the refrigerator for up to two days Reheat in the oven or toaster oven for best texture You can keep extra dill sauce in a jar and use it for salads or veggie dips later
Ingredient Substitutions
Out of Greek yogurt Try sour cream or plain skyr If you prefer a different herb fresh parsley or chives also work well in the sauce For extra heat add a pinch of cayenne into the breadcrumb mixture
Serving Suggestions
Serve your crispy dill chicken sandwich with homemade fries or a pile of coleslaw Fresh cut veggies make a great balance to the richness If picnicking wrap each sandwich in parchment to help contain the sauce
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Cultural Context
Fried chicken sandwiches are classic American fare but this version gets its zing from dill and pickle flavors that remind me of Midwestern garden suppers Growing up dill was everywhere in our family kitchen so this recipe always feels just a bit nostalgic to me
Recipe FAQs
- → How can I make the chicken extra crispy?
Coat the chicken thoroughly in flour, egg, then panko, pressing crumbs in well before frying for ultimate crunch.
- → Can I prepare the sauce ahead of time?
Yes, the dill ranch sauce can be made up to 4-5 days in advance and stored in the fridge for best flavor.
- → What's the best bun for this sandwich?
A soft brioche bun complements the crispy chicken and absorbs the sauces without getting soggy.
- → Can I bake the chicken instead of frying?
Absolutely! You can bake the prepared chicken breasts at 400°F, flipping halfway, until golden brown and cooked through.
- → What toppings pair well with dill chicken?
Shredded iceberg lettuce and extra dill pickles bring freshness and crunch to the sandwich.