Description
This Crispy Dill Chicken Sandwich features juicy chicken coated in crunchy Panko, tangy dill pickles, crisp lettuce, and creamy dill pickle ranch sauce on a warm sandwich bun. Fry it for maximum crunch or bake it for an easy weeknight alternative.
Ingredients
Scale
Dill Pickle Ranch Sauce
- 1 tablespoon ranch seasoning mix (about 1/2 packet)
- 6 ounces Greek yogurt or sour cream
- 1 teaspoon dried dill, or 2 teaspoons fresh dill
- 8 dill pickle slices, finely chopped
- 2 teaspoons pickle juice
Crispy Chicken Sandwich
- 1/2 pound chicken breast (about 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 black pepper, to taste
- 1/2 cup vegetable oil, for frying
- 2 large sandwich buns
- 1 cup shredded iceberg lettuce
- 16 dill pickle slices
Instructions
- Make the sauce: Combine ranch seasoning, Greek yogurt, dill, chopped pickles, and pickle juice in a small bowl. Cover and refrigerate for at least 30 minutes.
- Prepare the chicken: Pat the chicken dry and pound each piece to about 1/2-inch thick. Season with salt and black pepper.
- Prepare the breading: Place flour and dried dill in the first of three shallow dishes. Whisk the egg and milk in the second. Add Panko breadcrumbs to the third.
- Bread the chicken: Coat each chicken piece in the flour mixture and shake off the excess. Dip into the egg mixture, then press firmly into the Panko until well coated.
- Fry the chicken: Heat about 1/2 cup vegetable oil in a heavy skillet over medium-high heat. Fry chicken for 3–4 minutes per side, or until golden and the internal temperature reaches 165°F. Transfer to a wire rack.
- Warm the buns: Lightly toast the sandwich buns under the broiler or warm them just before serving.
- Assemble: Spread dill pickle ranch sauce over the bottom bun. Top with crispy chicken, shredded lettuce, and dill pickle slices. Add more sauce to the top bun, close the sandwich, and serve immediately.
Notes
- For the crispiest coating, pat the chicken completely dry before breading.
- Press the Panko firmly onto the chicken so it sticks during frying.
- Don’t overcrowd the skillet, or the oil temperature may drop and make the coating greasy.
- The chicken is fully cooked when its internal temperature reaches 165°F.
- For a baked version, bake at 400°F for 15–20 minutes, flipping once around the 10-minute mark. Broil briefly at the end if more browning is needed.
- Keep leftover chicken and sauce in separate airtight containers in the refrigerator. The sauce keeps for about 4–5 days.
- Reheat leftover chicken in an oven or air fryer for the best texture.
- Prep Time: 15 minutes
- 30 minutes (sauce chilling):
- Cook Time: 8 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 780 kcal
- Sugar: 9 g
- Sodium: 1550 mg
- Fat: 34 g
- Saturated Fat: 7 g
- Unsaturated Fat: 25 g
- Trans Fat: 0 g
- Carbohydrates: 79 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 175 mg