Crispy Dill Chicken Sandwich (Print Version)
# Ingredients:
→ Dill Pickle Ranch Sauce
01 -
8 slices dill pickles
02 -
1 tablespoon ranch seasoning mix
03 -
170 g Greek yogurt or sour cream
04 -
2 teaspoons dill pickle juice
05 -
1 teaspoon dried dill or 2 teaspoons fresh chopped dill
→ Crispy Chicken Sandwich
06 -
225 g chicken breast, pounded so it's about 1.3 cm thick (around 2 small pieces)
07 -
60 g all-purpose flour
08 -
1 tablespoon milk
09 -
1 large egg
10 -
60 g Panko breadcrumbs
11 -
1 teaspoon dried dill
12 -
Salt, to taste
13 -
Black pepper, to taste
14 -
2 large sandwich brioche buns
15 -
16 slices dill pickles
16 -
60 g shredded iceberg lettuce
17 -
120 ml vegetable oil, for frying
# Instructions:
01 -
Grab a small bowl and put in your ranch seasoning mix, Greek yogurt or sour cream, dill (dried or fresh), pickles, and pickle juice. Stir everything till it looks even. Toss a lid on it and keep it in your fridge for at least half an hour so the flavors get cozy. If you can't wait, just use it right away.
02 -
Dry off chicken breasts using some paper towels and smack them out till they're about 1.3 cm thick. Sprinkle both sides with salt and pepper. Set aside.
03 -
Line up three shallow dishes: pop flour and dried dill in the first, whisk together milk and egg in the second, and fill the third with Panko breadcrumbs. Dip your chicken first in the flour mix, next in your egg mixture, and finally press into Panko till it's all good and coated.
04 -
Pour oil into your cast iron pan and crank the heat to medium-high. When it’s hot, gently lay down your chicken. Let it cook 3–4 minutes per side, flipping once, till it's golden and cooked through. Move over to a wire rack as you finish.
05 -
Crank oven to 205°C. Set a wire rack on a foil-wrapped baking pan and give the rack a quick spray. Put your fried chicken on top and spritz it with some butter spray if you want. Bake 15–20 minutes, turning halfway. For more color, stick it under the broiler for a minute at the end.
06 -
Warm up your brioche buns either in the microwave or under the broiler till soft and lightly toasted.
07 -
Slather some of the pickle ranch sauce on the bottom half of each bun. Stack with your crispy chicken, lettuce shreds, and pickle slices. Spoon extra sauce on the top bun if you feel like it, then close up your sandwich. Dig in right away.
# Notes:
01 -
For best crunch, you can keep your breaded chicken in the fridge (even overnight) before you cook. Let it warm up to room temperature before frying or baking.