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Crispy Chicken Sandwich with Dill Pickle Ranch Sauce Recipe

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4.4 from 10 reviews

This Crispy Chicken Sandwich recipe features juicy, breaded chicken breasts fried or baked to golden perfection, served on sandwich buns with a tangy Dill Pickle Ranch Sauce, shredded iceberg lettuce, and dill pickle slices. A flavorful twist on a classic favorite, this sandwich balances crunchy texture with creamy, dill-infused sauce for a satisfying meal.

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. Make Dill Pickle Ranch Sauce: Combine Ranch seasoning mix, Greek yogurt (or sour cream), dried or fresh dill, sliced dill pickles, and pickle juice in a small bowl. Mix thoroughly, cover, and refrigerate for at least 30 minutes to let flavors meld. Sauce can be used immediately but tastes better after resting. Store leftovers in an airtight container in the fridge for up to 4-5 days.
  2. Prepare Chicken: Pat chicken breasts dry with paper towels. Pound to an even thickness of about 1/2 inch for even cooking. Cut larger breasts in half if needed to fit buns.
  3. Set Up Breading Stations: Place flour and dried dill whisked together in the first shallow container. Whisk egg and milk in the second container. Place panko breadcrumbs in the third container.
  4. Bread the Chicken: Coat each chicken piece first in the flour mixture, shaking off excess, then dip into the egg mixture, and finally press into the panko crumbs to fully coat. Set on a tray and repeat for all pieces.
  5. Cook Chicken – Frying Method: Heat about 1/2 cup vegetable oil in a cast iron skillet over medium-high heat until hot. Carefully place chicken pieces in oil and fry for about 3-4 minutes per side, until golden brown and no longer pink inside. Transfer cooked chicken to a wire rack over a baking sheet to drain excess oil.
  6. Cook Chicken – Baking Method (Optional): 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, then place breaded chicken on the rack. Bake for 15-20 minutes, flipping once halfway through. If needed, broil for 1-2 minutes to achieve extra crispiness. Spraying chicken with butter-flavored cooking spray before baking can improve browning.
  7. Rest Chicken: Allow chicken to rest and cool slightly before assembling to retain juiciness and crispness.
  8. Assemble Sandwiches: Warm sandwich buns in the microwave or under the oven broiler. Spread about one tablespoon of the Dill Pickle Ranch Sauce on the bottom bun. Layer with crispy chicken breast, shredded iceberg lettuce, and several dill pickle slices. Spread more sauce on the top bun and close sandwich. Serve immediately for best taste.

Notes

  • You can prepare the chicken up to the breading stage ahead of time. Cover tightly and refrigerate overnight. Allow chicken to sit at room temperature for 30 minutes before frying or baking.
  • Baking is a healthier alternative to frying and yields a slightly lighter sandwich with crispy texture.
  • Use fresh dill for a brighter herb flavor in the sauce if available.
  • Adjust the amount of pickles in the sandwich to your preference to control tartness and crunch.
  • Using Greek yogurt in the sauce adds protein and tang while keeping it creamy and light.

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