Print

Crispy Dill Chicken Sandwich Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This Crispy Dill Chicken Sandwich combines tender, juicy chicken breast with a flavorful dill pickle ranch sauce, topped with shredded iceberg lettuce and extra dill pickles, all nestled in a toasted sandwich bun. The chicken is coated in a crunchy panko breadcrumb crust and can be either pan-fried or baked to perfection for a crispy finish. A delicious and simple sandwich perfect for a quick lunch or casual dinner.

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)
  • 8 Sliced dill pickles
  • 2 teaspoons Pickle juice

Chicken

  • 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

Sandwich Assembly

  • 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, dried dill, sliced dill pickles, and pickle juice in a small bowl. Mix well, cover, and refrigerate for at least 30 minutes to let flavors meld. The sauce can be used immediately but tastes better after resting. Store leftovers refrigerated for up to 4-5 days.
  2. Prepare Chicken: Pat the chicken breasts dry with paper towels. Pound them to a uniform thickness of about 1/2 inch to ensure even cooking. If the pieces are large, cut them in half to fit sandwich buns.
  3. Set up Dredging Stations: Prepare three shallow containers: in the first, whisk together flour, dried dill, salt, and pepper; in the second, whisk egg and milk; in the third, place panko breadcrumbs.
  4. Dredge Chicken: Coat each piece of chicken first in the seasoned flour mixture, shaking off excess. Then dip into the egg mixture, followed by the panko crumbs, pressing to adhere well. Set aside on a plate.
  5. Cook Chicken (Frying Method): Heat 1/2 cup vegetable oil in a cast iron skillet over medium-high heat. Carefully place room temperature chicken pieces in hot oil and fry for 3-4 minutes per side until golden brown and cooked through with no pink inside. Transfer to a wire rack over a baking sheet to drain and keep crisp.
  6. OR Cook Chicken (Baking Method): Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top, spraying it with nonstick cooking spray. Arrange chicken pieces on the rack and bake for 15-20 minutes. Flip the chicken after 10 minutes to crisp both sides evenly. For extra browning, broil for a couple of minutes at the end. Spraying chicken with a butter-flavored spray before baking helps crispiness.
  7. Rest Chicken: Allow chicken to rest and cool slightly to retain juices and maintain crunch.
  8. Assemble Sandwiches: Warm sandwich buns in the microwave or broiler. Spread about 1 tablespoon of the dill pickle ranch sauce on the bottom bun, place a crispy chicken breast on top, then add shredded lettuce and sliced dill pickles. Spread more sauce on the top bun, place it on the sandwich, and serve immediately.

Notes

  • For extra crispiness when baking, use a wire rack to keep the chicken raised from the baking sheet.
  • Butter-flavored cooking spray adds flavor and helps create a golden crust during baking.
  • You can substitute sour cream for Greek yogurt if preferred for the sauce.
  • Adjust seasoning and dill amounts to taste depending on preference for dill flavor intensity.
  • Store leftover sauce separately to prevent bread from getting soggy.
  • If cooking for more servings, multiply ingredients accordingly and cook chicken in batches to avoid overcrowding.

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