Crispy Dill Chicken Sandwich (Print)
Golden chicken, dill ranch, brioche buns, and crisp lettuce unite for a flavorful, satisfying sandwich.
# Ingredients:
→ Dill Pickle Ranch Sauce
01 -
1 tablespoon ranch seasoning mix
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, pounded to 1.3 cm thick (2 small breasts)
07 -
60 g Panko breadcrumbs
08 -
1 large egg
09 -
1 tablespoon milk
10 -
60 g all-purpose flour
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1 teaspoon dried dill
12 -
Salt, to taste
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Black pepper, to taste
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2 large sandwich brioche buns
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60 g shredded iceberg lettuce
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16 slices dill pickles
17 -
120 ml vegetable oil, for frying
# Steps:
01 -
In a small bowl, combine ranch seasoning mix, 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 may be served immediately if needed.
02 -
Pat chicken breasts dry with paper towels and pound to an even 1.3 cm thickness. Season both sides with salt and black pepper.
03 -
Arrange three shallow dishes: combine flour and dried dill in the first, whisk egg and milk in the second, and place Panko breadcrumbs in the third. Dredge chicken breasts in the flour mixture, dip into the egg mixture, and coat thoroughly with Panko, pressing lightly for even adhesion.
04 -
Heat 120 ml vegetable oil in a cast iron skillet over medium-high heat. Once hot, gently place chicken breasts in the skillet. Fry for 3–4 minutes per side, turning once, until golden 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 the rack with nonstick spray. Arrange fried chicken on the rack and lightly spray tops with butter-flavored spray if desired. Bake for 15–20 minutes, flipping once halfway. Broil briefly for additional browning if desired.
06 -
Warm brioche buns in the microwave or under the broiler just until soft and gently toasted.
07 -
Spread a generous spoonful of dill pickle ranch sauce on the bottom half of each bun. Top with fried chicken breast, shredded iceberg lettuce, and dill pickle slices. Add more sauce to the top bun if desired, then cover to finish assembly. Serve immediately.
# Additional Notes:
01 -
For optimal texture, allow the breaded chicken to rest in the refrigerator up to overnight before cooking and let come to room temperature prior to frying or baking.