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Crispy Chicken Sandwich Recipe

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4.3 from 6 reviews

This Crispy Chicken Sandwich features tender, breaded chicken breasts fried or baked to golden perfection, topped with shredded iceberg lettuce, sliced dill pickles, and a tangy Dill Pickle Ranch Sauce made from Greek yogurt and dill. Perfect for a satisfying homemade sandwich that’s crispy, flavorful, and easy to prepare.

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
  • Vegetable oil (about 1/2 cup) for frying

Instructions

  1. Make the 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 to allow flavors to meld. The sauce can be used immediately but tastes better after chilling. Store leftovers in an airtight container in the fridge for up to 4-5 days.
  2. Prepare the Chicken: Pat the chicken breasts dry with paper towels. If using full-sized breasts, pound them to an even 1/2-inch thickness for uniform cooking. Cut larger pieces in half if needed to fit sandwich buns.
  3. Set Up Breading Stations: Set a wire rack over a baking sheet and set aside. In three shallow containers, place seasoned flour (flour mixed with dried dill), whisked egg and milk, and panko breadcrumbs separately.
  4. Bread the Chicken: Coat each chicken breast first in the seasoned flour, shaking off excess, then dip into the egg wash, and finally press into the panko breadcrumbs ensuring an even coating. Repeat for the second breast.
  5. Cook the Chicken (Frying Method): Heat about 1/2 cup vegetable oil in a cast iron skillet over medium-high heat. Fry the breaded chicken for 3-4 minutes per side until cooked through and golden brown. Transfer to the wire rack to drain.
  6. Cook the Chicken (Baking Method): Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil, place a baking rack on top, and spray with nonstick cooking spray. Place chicken on the rack and bake 15-20 minutes, flipping once halfway through. For extra crispness, broil for 1-2 minutes or spray chicken with butter-flavored cooking spray before baking.
  7. Rest the Chicken: Allow the cooked chicken to rest and cool slightly before assembling the sandwiches.
  8. Assemble Sandwiches: Warm the sandwich buns in the microwave or under the broiler. Spread about 1 tablespoon of the Dill Pickle Ranch Sauce on the bottom bun. Layer on the crispy chicken breast, shredded iceberg lettuce, and sliced dill pickles. Spread more sauce on the top bun and place it over the sandwich. Serve immediately.

Notes

  • Chicken can be prepped through the breading step ahead of time. Cover and refrigerate up to overnight. Let sit at room temperature for 30 minutes before frying or baking.
  • Using fresh dill in the sauce provides a brighter flavor, but dried dill works well too.
  • Spraying breaded chicken with a butter-flavored cooking spray helps achieve a crispier crust when baking.
  • Adjust salt and pepper to taste based on your preferences.

Find it online: https://flavorspath.com/crispy-chicken-sandwich-recipe/