Crispy Dill Chicken Sandwich (Print Version)
# Ingredients:
→ Dill Pickle Ranch Sauce
01 -
1 tablespoon ranch seasoning mix (half a packet)
02 -
170 g Greek yogurt or sour cream
03 -
1 teaspoon dried dill or 2 teaspoons fresh chopped dill
04 -
8 slices dill pickles
05 -
2 teaspoons dill pickle juice
→ Crispy Chicken Sandwich
06 -
225 g chicken breast (2 small breasts), pounded to 1.3 cm thick
07 -
60 g Panko breadcrumbs
08 -
1 large egg
09 -
1 tablespoon milk
10 -
60 g all-purpose flour
11 -
1 teaspoon dried dill
12 -
Salt, to taste
13 -
Black pepper, to taste
14 -
2 large sandwich brioche buns
15 -
1 cup (about 60 g) shredded iceberg lettuce
16 -
16 slices dill pickles
17 -
Vegetable oil, for frying (about 120 ml as needed)
# Instructions:
01 -
In a small bowl, combine ranch seasoning, Greek yogurt or sour cream, dried or fresh dill, sliced pickles, and pickle juice. Mix thoroughly. Cover and refrigerate for at least 30 minutes to allow flavors to develop. Sauce can be used immediately if necessary.
02 -
Pat chicken breasts dry with paper towels. Pound to an even 1.3 cm thickness for uniform cooking. Season both sides with salt and black pepper.
03 -
Set up three shallow containers. In the first, combine flour with dried dill. In the second, whisk together egg and milk. Place Panko breadcrumbs in the third. Dredge each chicken breast in the seasoned flour, then dip into the egg mixture, and finally coat thoroughly with Panko breadcrumbs. Press crumbs to ensure even coverage.
04 -
Heat approximately 120 ml vegetable oil in a cast iron skillet over medium-high heat. Once oil is hot, carefully add both chicken breasts. Fry for 3–4 minutes per side until the chicken is golden brown and cooked through. Transfer to a wire rack to rest.
05 -
Preheat oven to 205°C. Line a rimmed baking sheet with foil and place a wire rack on top. Spray rack with nonstick spray. Arrange breaded chicken on rack, lightly spray tops with butter-flavored spray if desired. Bake for 15–20 minutes, flipping once after 10 minutes. Broil for a few minutes at the end if more browning is desired.
06 -
Warm brioche buns in the microwave or under the broiler until soft and lightly toasted.
07 -
Spread a spoonful of dill pickle ranch sauce on the bottom half of each bun. Top with a fried chicken breast, generous shredded lettuce, and dill pickle slices. Spread additional sauce on the top bun if desired. Place the top bun to finish assembly. Serve immediately.
# Notes:
01 -
For best results, let the breaded chicken rest in the refrigerator for up to overnight before cooking. Allow to come to room temperature before frying or baking.