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Crispy Chicken Sandwich with Dill Pickle Ranch Sauce Recipe

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4.3 from 72 reviews

This Crispy Chicken Sandwich features juicy, tender chicken breast coated in a crunchy panko breading, paired with a tangy Dill Pickle Ranch Sauce and fresh shredded lettuce on soft sandwich buns. Perfectly seasoned with dill and complemented by sliced dill pickles, this sandwich delivers a delightful balance of creamy, crunchy, and savory flavors, making it a satisfying and delicious meal option.

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 dill
  • 8 sliced dill pickles
  • 2 teaspoons pickle juice

Chicken Sandwich

  • 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
  • 2 large sandwich buns
  • 1 cup shredded iceberg lettuce
  • 16 sliced dill pickles

Instructions

  1. Prepare Dill Pickle Ranch Sauce: In a small bowl, combine the Ranch seasoning mix, Greek yogurt or sour cream, dried or fresh dill, sliced dill pickles, and pickle juice. Mix well, cover, and refrigerate for at least 30 minutes. This allows the flavors to meld. The sauce can be used immediately if necessary but tastes better after resting. Store leftovers in an airtight container in the refrigerator for up to 4-5 days.
  2. Prepare Chicken for Breading: Pat the chicken breasts dry with paper towels. Pound them to an even thickness of about 1/2 inch so they cook uniformly. If breasts are large, cut them in half to fit the sandwich buns comfortably.
  3. Set up Breading Stations: Place three shallow containers side by side: in the first, whisk together flour, dried dill, salt, and pepper; in the second, whisk the egg and milk until combined; in the third, place the panko breadcrumbs.
  4. Bread the Chicken: Dip each chicken piece into the flour mixture, coating completely and shaking off excess. Then dip into the egg mixture, followed by pressing firmly into the panko breadcrumbs to ensure a good crust. Set the breaded chicken aside. Repeat with the second piece.
  5. Cook the Chicken (Frying Method): Heat about 1/2 cup vegetable oil in a cast iron skillet over medium-high heat. Once hot, carefully add the breaded chicken pieces. Fry each side for 3-4 minutes until golden brown and the chicken is no longer pink in the center. Transfer cooked chicken to a wire rack set over a baking sheet to drain and keep crispy.
  6. Cook the Chicken (Baking Method): Preheat oven to 400°F (204°C). Line a rimmed baking sheet with foil and place a baking rack on top. Spray the rack with nonstick cooking spray. Place breaded chicken on the rack and bake for 15-20 minutes, flipping once about halfway through for even crisping. If needed, broil for 1-2 minutes at the end to enhance browning. Lightly spray chicken with butter-flavored cooking spray before baking to boost crispness.
  7. Rest Chicken: Allow the cooked chicken to rest and cool slightly so juices redistribute and the crust stays crispy.
  8. Assemble the Sandwiches: Warm the sandwich buns either in the microwave or under the oven broiler. Spread about 1 tablespoon of the Dill Pickle Ranch Sauce on the bottom bun. Add one crispy chicken breast on top, followed by shredded lettuce and sliced dill pickles. Spread more sauce on the top bun, then place on top of the sandwich. Serve immediately to enjoy the optimal texture and flavors.

Notes

  • You can prepare the chicken up to the breading stage ahead of time. Cover and refrigerate for up to overnight.
  • Before cooking, let the breaded chicken sit at room temperature for about 30 minutes for better cooking results.
  • For crispier chicken, opt for frying, but baking is a great healthier alternative.
  • Using Greek yogurt in the sauce adds protein and a creamy texture while reducing fat compared to sour cream.

Find it online: https://deliciousyum.com/crispy-chicken-sandwich-with-dill-pickle-ranch-sauce-recipe/