Ingredients
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)
- 2 teaspoons Pickle juice
- 8 Sliced dill pickles
Crispy Chicken
- 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 the ranch seasoning mix, Greek yogurt, dried dill, pickle juice, and sliced dill pickles. Stir well to combine. Cover and refrigerate for at least 30 minutes to let flavors meld. The sauce can be used immediately if needed, but chilling enhances the flavor. Store any leftovers in an airtight container in the fridge for up to 4-5 days.
- Prepare Chicken: Pat the chicken breasts dry with paper towels. If using larger breasts, pound them evenly to about 1/2-inch thickness for uniform cooking. Cut in half if needed to fit sandwich buns.
- Set Up Breading Stations: Arrange three shallow containers: one with the flour mixed with dried dill, one with the egg and milk whisked together, and one with the panko breadcrumbs.
- Bread the Chicken: Coat each chicken piece first in the seasoned flour, shaking off excess, then dip into the egg mixture, and finally press into the panko breadcrumbs until well coated. Set aside on a plate.
- Fry the Chicken: Heat 1/2 cup vegetable oil in a cast iron skillet over medium-high heat. Once hot, carefully add the breaded chicken. Fry for 3-4 minutes per side until golden brown and cooked through, with no pink inside. Transfer fried chicken to a wire rack set over a baking sheet to drain excess oil.
- Alternatively, Bake the Chicken: Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top. Spray the rack with nonstick cooking spray. Place the breaded chicken on the rack and bake for 15-20 minutes, flipping halfway through for even crisping. If needed, broil for 1-2 minutes to brown the crust further. Spraying with butter-flavored cooking spray before baking can enhance crispness.
- Rest Chicken: Allow the cooked chicken to rest and cool slightly before assembling sandwiches to retain juiciness.
- Prepare Sandwich Buns: Warm the sandwich buns in the microwave or under the oven broiler briefly to toast.
- Assemble Sandwiches: Spread about one tablespoon of the dill pickle ranch sauce on the bottom half of each bun. Add one piece of crispy chicken, then layer with shredded iceberg lettuce and sliced dill pickles. Spread additional sauce on the top bun and close the sandwich. Serve immediately for best texture and flavor.
Notes
- The dill pickle ranch sauce benefits from resting in the fridge but can be used immediately if short on time.
- Pounding the chicken breasts to an even thickness ensures they cook evenly and remain juicy.
- Using a wire rack while frying or baking helps keep the crust crispy by allowing excess oil or moisture to drain.
- Baking is a great alternative to frying for a lighter sandwich with less oil.
- Butter-flavored spray before baking aids in crisping the breadcrumb coating.
- Leftover sauce can be stored in the refrigerator for up to 4-5 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
