Name: Crispy Chicken Sandwich with Dill Pickle Ranch Sauce Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon Ranch seasoning mix (half of a packet); 6 ounces Greek Yogurt (or sour cream); 1 teaspoon Dried dill (or 2 teaspoons fresh); 8 Sliced dill pickles; 2 teaspoons Pickle juice; 1/2 pound Chicken breast (2 small breasts, pounded to 1/2-inch thick); 1/2 cup Panko breadcrumbs; 1 Large egg; 1 tablespoon Milk; 1/2 cup All-purpose flour; 1 teaspoon Dried dill; Salt and pepper to taste; 1/2 cup Vegetable oil (for frying); 2 Large sandwich buns; 1 cup Shredded iceberg lettuce; 16 Sliced dill pickles

Ingredients

1 tablespoon Ranch seasoning mix (half of a packet)

6 ounces Greek yogurt (or sour cream)

1 teaspoon Dried dill (or 2 teaspoons fresh)

8 Sliced dill pickles

2 teaspoons Pickle juice

1/2 pound Chicken breast (2 small breasts, pounded to 1/2-inch thick)

1/2 cup Panko breadcrumbs

1 Large egg

1 tablespoon Milk

1/2 cup All-purpose flour

1 teaspoon Dried dill

Salt and pepper to taste

2 Large sandwich buns

1 cup Shredded iceberg lettuce

16 Sliced dill pickles

Instructions

Step 1: Make the dill pickle ranch sauce by combining the ranch seasoning, Greek yogurt, dried dill, sliced dill pickles, and pickle juice in a small bowl. Cover and refrigerate for at least 30 minutes to let the flavors meld. The sauce can be used immediately but tastes better after chilling.

Step 2: Prepare the chicken by patting it dry and pounding it to an even 1/2-inch thickness if needed. Cut larger breasts in half to fit the buns. Set a wire rack over a baking sheet for draining fried chicken or to rest baked chicken.

Step 3: Set up three shallow containers: whisk the flour, dried dill, salt, and pepper in the first; whisk the egg and milk in the second; place the panko breadcrumbs in the third.

Step 4: Coat each chicken piece by dipping in the flour mixture first, shaking off excess, then into the egg mixture, and finally pressing into the panko breadcrumbs to coat well. Set aside.

Step 5: For frying, heat 1/2 cup vegetable oil over medium-high heat in a cast iron skillet. Fry chicken for 3-4 minutes per side until golden and cooked through, then transfer to the wire rack to drain.

Step 6: To bake, preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a baking rack on top. Spray the rack with nonstick spray. Place chicken on the rack and bake for 15-20 minutes, flipping halfway through. Broil for a couple of minutes if needed for extra crispiness.

Step 7: Let the chicken rest and cool slightly before assembling the sandwiches.

Step 8: Warm the sandwich buns in the microwave or under a broiler. Spread a tablespoon of the dill pickle ranch sauce on the bottom bun, top with crispy chicken, shredded lettuce, and sliced pickles. Spread more sauce on the top bun and place it on top. Serve immediately.

Tips & Variations

Use sour cream instead of Greek yogurt for a richer sauce texture.

Add a pinch of cayenne pepper to the flour mixture for a spicy kick.

Try baking the chicken for a healthier option while still achieving great crispiness by spraying the chicken with butter-flavored cooking spray before baking.

For extra tang, soak your pickles in some pickle juice before adding to the sandwich.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless, skinless chicken thighs work well. Just make sure to pound them to an even thickness for consistent cooking and adjust frying or baking time as needed.

How do I make the sandwich gluten-free?

Substitute all-purpose flour with gluten-free flour and use gluten-free panko breadcrumbs if available. Also, ensure that the ranch seasoning mix does not contain gluten.