Dill Chicken Sandwich (Printable Version)
Crispy fried chicken topped with tangy pickles and lettuce, smothered in creamy ranch, stacked on airy brioche buns.
# What You'll Need:
→ Dill Pickle Ranch Sauce
01 -
2 teaspoons dill pickle brine
02 -
8 dill pickle slices
03 -
1 teaspoon dried dill or 2 teaspoons diced fresh dill
04 -
170 g Greek yogurt or use sour cream
05 -
1 tablespoon ranch seasoning mix (half a small packet)
→ Crispy Chicken Sandwich
06 -
Vegetable oil for frying; you'll need about 120 ml
07 -
16 dill pickle slices
08 -
1 cup (about 60 g) shredded iceberg lettuce
09 -
2 large soft brioche sandwich buns
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Black pepper, to taste
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Salt, to taste
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1 teaspoon dried dill
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60 g plain flour
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1 tablespoon milk
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1 large egg
16 -
60 g Panko bread crumbs
17 -
225 g boneless chicken breast, pounded to roughly 1.3 cm thick (usually 2 smaller pieces)
# Step-by-Step Guide:
01 -
Put some of your pickle ranch sauce on the bottom of each bun. Add lettuce, stack on the fried chicken, and throw on those pickle slices. Smear a little extra sauce inside the top bun if you want. Place the top bun on and you're ready to eat.
02 -
Briefly heat up your brioche sandwich buns till nicely warm and soft. Use either a microwave or broil them real quick, just until they're lightly golden.
03 -
Fire up the oven to 205°C. Cover a baking sheet with foil, put a wire rack on it, and hit the rack with nonstick spray. Line up the breaded chicken on the rack and spray a little butter-flavored spray if you're into that. Bake 15–20 minutes, flipping halfway. Want a deeper color? Crank your broiler for a few minutes at the end.
04 -
Pour about 120 ml of vegetable oil into a heavy skillet and set it over medium-high. Once hot, drop in your chicken pieces and cook each side 3–4 minutes until they're browned and cooked through. Let them sit on a rack to keep crispy.
05 -
Use three shallow dishes: toss flour with dried dill in the first. Beat egg and milk up in the second one. Put Panko breadcrumbs in the third. Coat each chicken breast in the flour mix, dunk it in the egg, then press into Panko so crumbs stick all over.
06 -
Pat the chicken dry with some paper towels, then pound both pieces so they're even and about 1.3 cm thick. Sprinkle salt and pepper on both sides.
07 -
Stir ranch mix, yogurt or sour cream, chopped dill, pickle slices, and pickle juice in a bowl. Mix until smooth. Chill it for half an hour if you can, covered. If you're in a rush, you can use it right away too.
# Additional Notes:
01 -
It helps to let the breaded chicken sit in the fridge overnight before cooking. Pull it out early so it warms up to room temperature before frying or baking.