Crispy Dill Chicken Sandwich with Pickle Ranch
Ingredients
- 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
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
Preparation
Sauce
Combine sauce ingredients in a small bowl. Cover and place in the refrigerator for at least 30 minutes.
Sandwiches
Pat chicken dry with paper towels. If using full-sized chicken breasts, pound to a uniform thickness, about 1/2 inch or so.
Set a wire rack over a baking sheet and set aside.
Prepare three shallow containers as follows: Flour and dried dill whisked to combine in the first pan, eggs and milk whisked to combine in the second pan, Panko breadcrumbs in the third pan.
Dip 1 piece of chicken into flour mixture until completely covered, shaking off any excess. Then dip into egg mixture, and then Panko, making sure to press crumbs into the chicken. Set aside and repeat with second chicken breast.
To bake, preheat oven to 400 degrees. Line a rimmed baking sheet with foil, top with a baking rack if you have it, and spray with nonstick cooking spray. Place chicken on the rack and bake for 15-20 minutes, flipping once after about 10 minutes to ensure even crisping on both sides.
Allow chicken to rest and cool slightly before assembling.
Spread tablespoon of sauce on the bottom bun, then top with chicken, lettuce, pickles. Spread more of the sauce on the top bun as well. Serve immediately.
