Dill Chicken Sandwich (Printable Version)
# 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:
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.
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.
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.
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.
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.
06 -
Get your brioche buns warm and soft in the microwave, or toast them under the broiler just enough to get golden.
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:
01 -
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.