Crispy Dill Chicken Sandwich (Print)
Crispy chicken, creamy dill ranch, fresh lettuce, and pickles meet on a toasted brioche bun.
# Ingredients:
→ Dill Pickle Ranch Sauce
01 -
1 tablespoon ranch seasoning mix
02 -
6 ounces Greek yogurt or sour cream
03 -
1 teaspoon dried dill or 2 teaspoons fresh
04 -
8 sliced dill pickles
05 -
2 teaspoons pickle juice
→ Chicken Sandwich
06 -
1/2 pound chicken breast, pounded to 1/2-inch thick
07 -
1/2 cup Panko breadcrumbs
08 -
1 large egg
09 -
1 tablespoon milk
10 -
1/2 cup all-purpose flour
11 -
1 teaspoon dried dill
12 -
Salt and pepper to taste
13 -
2 large sandwich buns
14 -
1 cup shredded iceberg lettuce
15 -
16 sliced dill pickles
# Steps:
01 -
Combine ranch seasoning mix, Greek yogurt or sour cream, dill, pickle slices, and pickle juice in a small bowl. Mix well. Cover and refrigerate for at least 30 minutes to enhance flavor. Store leftovers in an airtight container for up to 5 days.
02 -
Pat chicken dry with paper towels. Pound chicken to uniform thickness of about 1/2 inch to ensure even cooking. Cut larger pieces to fit sandwich buns if necessary.
03 -
Prepare three shallow containers. First container: Combine flour and dried dill. Second container: Whisk eggs and milk. Third container: Add Panko breadcrumbs. Set up a wire rack over a baking sheet for prepared chicken.
04 -
Dip each chicken piece into the flour mixture, shaking off excess. Then coat in the egg mixture, followed by Panko breadcrumbs, pressing crumbs to adhere. Place on the wire rack and repeat with remaining chicken.
05 -
Heat 1/2 cup vegetable oil in a cast iron skillet over medium-high heat. Place breaded chicken in hot oil and fry for 3-4 minutes per side until golden brown and cooked through. Transfer to the wire rack to drain oil.
06 -
Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and top with a wire rack. Spray with nonstick spray. Place chicken on the rack and bake for 15-20 minutes, flipping halfway through, until crisp. Broil briefly for additional browning, if necessary.
07 -
Allow chicken to rest and cool slightly. Assemble sandwiches by layering shredded lettuce, fried or baked chicken, dill pickle ranch sauce, and dill pickles on sandwich buns. Serve immediately.