
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.

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.

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.