Crispy Chicken Sandwich with Dill Pickle Ranch Sauce Recipe
This Crispy Chicken Sandwich recipe features juicy, perfectly breaded chicken breasts fried or baked to golden perfection and topped with a tangy dill pickle ranch sauce, shredded iceberg lettuce, and sliced dill pickles, all nestled inside toasted sandwich buns. The homemade sauce made of Greek yogurt and ranch seasoning adds a fresh and creamy twist, elevating this classic sandwich into a delicious crowd-pleaser perfect for lunch or dinner.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 2 sandwiches 1x
- Category: Sandwich
- Method: Frying
- Cuisine: American
- Diet: Halal
Ingredients
Scale
Dill Pickle Ranch Sauce
- 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
Chicken and Breading
- 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)
Sandwich Assembly
- 2 Large sandwich buns
- 1 cup Shredded iceberg lettuce
- 16 Sliced dill pickles
Instructions
- Make Dill Pickle Ranch Sauce: In a small bowl, combine ranch seasoning mix, Greek yogurt, dried dill, sliced dill pickles, and pickle juice. Cover and refrigerate for at least 30 minutes to enhance flavor. Refrigerate leftovers in an airtight container for up to 4-5 days.
- Prepare Chicken: Pat chicken breasts dry. If needed, pound chicken to an even 1/2-inch thickness for uniform cooking. Cut larger breasts in half so they fit the sandwich buns comfortably.
- Set Up Breading Stations: Arrange three shallow containers: whisk dried dill and flour in the first, whisk egg and milk in the second, and place panko breadcrumbs in the third.
- Bread the Chicken: Dredge each chicken piece in the flour mixture, shaking off excess. Dip into the egg mixture, then press into the panko breadcrumbs to coat thoroughly. Set aside on a wire rack over a baking sheet.
- Fry the Chicken (Optional): Heat about 1/2 cup vegetable oil in a cast iron skillet over medium-high heat. Fry room temperature chicken pieces for 3-4 minutes per side until golden and no longer pink inside. Transfer to the wire rack to drain.
- Bake the Chicken (Alternative): Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a baking rack on top. Spray rack with nonstick cooking spray. Place breaded chicken on rack and bake for 15-20 minutes, flipping once after 10 minutes. Broil for a few minutes if additional browning is desired. Optional: Spray chicken with butter-flavored cooking spray before baking to improve crispiness.
- Rest the Chicken: Let chicken rest and cool slightly after cooking to retain juices.
- Toast the Buns: Warm sandwich buns in the microwave for a few seconds or briefly under the oven broiler until lightly toasted.
- Assemble Sandwich: Spread about 1 tablespoon of the dill pickle ranch sauce on the bottom bun. Add crispy chicken breast, shredded iceberg lettuce, and sliced dill pickles. Spread more sauce on the top bun and place it on top. Serve immediately.
Notes
- The dill pickle ranch sauce improves in flavor when refrigerated for at least 30 minutes before serving.
- Using pounded chicken breasts ensures even cooking and a consistent crispy texture.
- Vegetable oil is recommended for frying but baking is a healthier alternative yielding nearly as crispy results.
- Spraying chicken with butter-flavored cooking spray before baking helps achieve better browning.
- Leftover sauce stores well for 4-5 days refrigerated in an airtight container.
- Adjust seasoning and dill quantity based on personal taste preferences.
Keywords: crispy chicken sandwich, dill pickle ranch sauce, chicken sandwich recipe, homemade chicken sandwich, easy dinner recipe
