Mouthwatering Crispy Dill Chicken Sandwich

As seen in Satisfying Entrées for Every Table.

Sink your teeth into chicken with a panko coating that's fried till super crispy and flavored with just enough dill. Grab some iceberg lettuce and bright pickles for a cool snap. You'll want to slather on a dill ranch made with Greek yogurt and a bunch of simple herbs and pickle juice. Toasted brioche buns round things out, mixing juicy, crunch, and creamy in every bite. Fresh, chill, and full of flavor.

Barbara Chef
Created By Sasha
Last updated on Tue, 03 Jun 2025 15:02:30 GMT
A sandwich packed with lettuce and a creamy sauce. Save Pin
A sandwich packed with lettuce and a creamy sauce. | foodthingle.com

When I'm craving takeout flavors without the drive-thru, I whip up these super crunchy dill chicken sandwiches. The fried chicken always turns out juicy and crisp, and the creamy dill sauce is just unbeatable.

My people beg for this meal whenever chicken sandwiches come up. The crisp lettuce and bonus pickles make it feel like something you’d order out, but it’s homemade all the way.

Tasty Ingredients

  • Salt and pepper: Help balance everything out go for the fresh cracked kind if you have it
  • Brioche buns: The buns are soft, sweet, and just a little squishy; find ones with shiny tops
  • Shredded iceberg lettuce: It brings all the crisp and freshness; pick a heavy tight head or grab a ready-to-go bag
  • All purpose flour: The base to make the crispy layer—unbleached flour hands you the best flavor
  • Egg: This holds the crumb in place and gives a golden brown finish
  • Panko breadcrumbs: For the best crunch; grab a fresh, airy bag if you can
  • Pickle juice: Adds brightness throughout—use one from a tangy dill pickle for top results
  • Dried or fresh dill: For straight up herbal flavor; fresh is awesome, dried totally gets the job done
  • Greek yogurt or sour cream: Makes the sauce cool and creamy; full fat is tastiest
  • Ranch seasoning mix: Packs that punchy herby flavor; choose a blend with real herbs

Simple Steps

Stack Your Sandwich:
Quickly warm the buns, then slather the bottom with lots of the pickle ranch sauce. Add lettuce, more pickles if you love them, and that piping hot chicken. Spoon on extra sauce and set the top bun over it. Serve before it loses crunch.
Bake the Chicken (Oven Method):
Crank your oven to 400. Put a rack over a foil lined pan and mist with a little spray. Place coated chicken on the rack, bake about fifteen to twenty minutes flipping once. For more crunch hit broil for a minute. A light spray on the chicken boosts crispiness, too.
Get That Chicken Fried:
Heat a generous splash of oil in a heavy skillet on medium high. Once shimmering, pop in the chicken pieces. Cook each side until deep golden brown and crisp, about three-four minutes per side. You want a thermometer to read 165. Drain pieces on a rack set over a pan.
Bread Time:
Coat chicken in the seasoned flour then dust off the extra. Dunk into the egg wash so it sticks all over. Press into panko, really sticking the crumbs on all sides. Do this for every piece.
Dredge Station Set Up:
Line up three containers. In the first, mix up your flour and dried dill. Second bowl is the egg whisked well with milk. Third is just panko breadcrumbs all on their own.
Pound & Prep Chicken:
Dab chicken dry and place on a board. Use a meat mallet or rolling pin to smack each one to about half an inch thick. That way it cooks even and stays juicy. If they’re big, slice to fit your buns.
Chill Out With the Sauce:
Stir together ranch mix, Greek yogurt or sour cream, dill, diced pickles, and pickle juice. Pop it in the fridge for at least thirty minutes so the flavor gets better. You can eat it right away if you really can’t wait.
A sandwich with lettuce and mayonnaise. Save Pin
A sandwich with lettuce and mayonnaise. | foodthingle.com

I double the pickles every time because my kids argue over them. That cool, snappy lettuce puts me in a summer picnic mood, bite after bite.

How to Store

Store leftover chicken in a container with a tight lid for up to three days in the fridge. Re-crisp in a hot or toaster oven. Dill sauce keeps for four days in the fridge and is awesome on crackers or veggies too.

Swaps and Switches

Boneless thighs will give a juicier bite if you want dark meat. Gluten free? Use GF flour and panko. Out of yogurt? Sour cream works. Jarred dill holds up just fine if you don’t have fresh.

Serving Ideas

Goes awesome with crispy baked fries, coleslaw, or raw veggies. For parties, cut into smaller bites and toss a dish of pickles nearby.

A sandwich with lettuce and mayonnaise. Save Pin
A sandwich with lettuce and mayonnaise. | foodthingle.com

History & Story

Crispy chicken sandwiches are all about classic American comfort. The crunchy fried chicken with zippy sauce has Southern roots, while the fresh lettuce and soft bun have classic deli vibes. Toss in some dill and you’ll taste Eastern European inspiration, too.

Common Recipe Questions

→ What's the trick for super crunchy chicken?

Panko makes the chicken crust light and extra crispy—just press it on really well before tossing it in hot oil.

→ Is there a way to bake instead of fry?

Totally! Pop it on a rack at 400°F, flip once, bake for 15–20 minutes, and give it a quick broil at the end for that golden crunch.

→ Which pickles are best in this sandwich?

Dill pickles totally bring that zingy bite—go for pre-sliced or stackers if you like extra crunch.

→ What's the secret for a really creamy ranch sauce?

Mix up Greek yogurt, ranch mix, pickle juice, and lots of chopped dill for a smooth, punchy spread that goes on easy.

→ How should I get chicken breasts ready for this?

Pound out the chicken till it's about half an inch thick—that way, it all cooks through and turns out super juicy.

→ Can I prep any parts ahead of time?

Sure thing! You can bread the chicken earlier and keep it cold. That tangy ranch sauce lasts a day in the fridge too.

Dill Chicken Sandwich

Crunchy chicken, tangy pickles, cold lettuce, and rich ranch sauce hugged together in soft brioche buns.

Preparation Time
15 Minutes
Cooking Time
15 Minutes
Overall Time
30 Minutes
Created By: Sasha

Recipe Type: Main Dishes

Skill Level: Moderate

Regional Style: American

Output: 2 Number of Servings (2 sandwiches)

Special Diets: ~

What You'll Need

→ Dill Pickle Ranch Sauce

01 2 teaspoons dill pickle juice
02 8 slices dill pickles
03 170 g Greek yogurt or sour cream
04 1 tablespoon ranch seasoning mix (half a pack)
05 1 teaspoon dried dill or 2 teaspoons fresh chopped dill

→ Crispy Chicken Sandwich

06 Vegetable oil for frying, around 120 ml or as much as needed
07 16 slices dill pickles
08 2 big brioche buns for sandwiches
09 Salt, to taste
10 Black pepper, to taste
11 225 g chicken breast (2 small pieces), pounded to roughly 1.3 cm thick
12 1 cup shredded iceberg lettuce (about 60 g)
13 1 large egg
14 60 g Panko breadcrumbs
15 1 tablespoon milk
16 1 teaspoon dried dill
17 60 g plain flour

Steps to Follow

Step 01

Toss ranch seasoning and yogurt (or sour cream) in a bowl. Add your dill, pickle slices, and that pickle juice. Stir it all together, slap a lid on the bowl, and pop it in the fridge for a half-hour or even less if you're in a hurry. Letting it sit pulls out more taste, but you can use it instantly too.

Step 02

Dry chicken off using paper towels. Whack it down to about 1.3 cm thick all over. Sprinkle salt and pepper on both sides.

Step 03

Line up three shallow bowls. First has flour and dill. Next, beat your egg and milk together. Last one's got Panko crumbs. Dip the chicken in flour mix, then dunk in the egg stuff, and finish by pressing it into the Panko. Really pile those crumbs on.

Step 04

Pour around 120 ml of oil into your cast iron skillet and heat to medium-high. Slide in both chicken pieces once it's hot. Fry each side for about 3–4 minutes till you see a crispy golden color and the middle's fully cooked. When they're done, let them chill on a wire rack for a bit.

Step 05

Heat oven to 205°C. Cover a baking tray with foil and lay a wire rack on it. Spritz the rack with nonstick spray. Put the breaded chicken on top, spray the tops lightly with buttery spray if you want more crunch. Bake 15–20 minutes, giving them a flip after about 10. Want more brown? Hit broil for a couple extra minutes at the end.

Step 06

Get your brioche buns warm and soft in the microwave, or toast them under the broiler just enough to get golden.

Step 07

Spoon some of that pickle ranch sauce on the bottom part of each bun. Lay a crispy chicken breast over that, toss on a good layer of shredded lettuce, and pile on those pickle slices. Throw more sauce on the top bun if you're feeling it. Cap with the top bun and dig in right away.

Additional Tips

  1. For even crispier chicken, let it rest coated in the fridge overnight before cooking. Take it back out and let it warm up a bit so it’s not cold right before you fry or bake.

Essential Tools

  • Cast iron skillet or heavy frying pan
  • Wire rack
  • Baking sheet
  • Mixing bowls
  • Meat mallet or rolling pin
  • Tongs

Allergen Information

Always verify ingredient labels for allergens and consult with a healthcare expert if unsure.
  • Has wheat (gluten), egg, and dairy in it.

Nutrition Info (Per Serving)

These details are best used as an estimate and shouldn't replace professional health advice.
  • Calories: 595
  • Fat Content: 9 g
  • Carbohydrates: 77 g
  • Protein: 48 g