Dill Chicken Sandwich (Print Version)
Brioche buns hug crunchy chicken, cool dill ranch, crisp lettuce, and lots of flavor in every bite.
# Ingredients:
→ Dill Pickle Ranch Dip
01 -
2 teaspoons dill pickle juice
02 -
1 tablespoon ranch seasoning mix
03 -
8 slices dill pickles
04 -
1 teaspoon dried dill or 2 teaspoons freshly chopped dill
05 -
170 g Greek yogurt or sour cream
→ Crispy Chicken Sandwich
06 -
120 ml vegetable oil for frying
07 -
60 g shredded iceberg lettuce
08 -
225 g chicken breast, pounded to 1.3 cm thick (about 2 small pieces)
09 -
Salt to taste
10 -
Black pepper to taste
11 -
1 teaspoon dried dill
12 -
2 large brioche sandwich buns
13 -
1 large egg
14 -
60 g Panko crumbs
15 -
1 tablespoon milk
16 -
16 dill pickle slices
17 -
60 g all-purpose flour
# Steps:
01 -
Dump the yogurt or sour cream, ranch seasoning, chopped or dried dill, sliced pickles, and some pickle juice into a small bowl. Stir it all together until blended. Pop a lid on and put it in the fridge for half an hour or longer so it gets extra tasty. Don't worry if you're in a rush—it's fine to use right away.
02 -
Grab your chicken breast and blot it dry with a paper towel. Get it nice and flat by pounding to about 1.3 cm. Sprinkle salt and pepper on both sides.
03 -
Lay out three dishes. First one: mix together the flour and dried dill. Second: whisk the egg and milk. The third’s for your Panko crumbs. Coat the chicken with the flour/dill blend, dunk in that egg mixture, then press it good into the Panko so it clings.
04 -
Put a cast iron skillet on medium-high. Add all the oil and wait until it's nice and hot. Put in your chicken pieces. Let each side cook 3–4 minutes and flip just once. When they’re crispy and cooked inside, move them to a wire rack so they stay crunchy.
05 -
Switch on your oven to 205°C and set a rack over a foil-lined baking tray. Spray the rack with a little nonstick spray. Put fried chicken on top and spritz the tops with buttery spray if you like. Bake 15–20 minutes, flipping halfway through for even crisp. Want them extra golden? Turn on the broiler for a minute at the end.
06 -
Soften or toast the brioche buns—use the broiler or just pop them in the microwave until they're warm and a little crisp.
07 -
Spread a thick layer of that dill pickle ranch on each bottom bun. Lay on the fried chicken, pile up the lettuce and pickles, and smear some more sauce on the tops if you want. Cap them off and dig in while they're fresh.
# Notes:
01 -
For the crunchiest coating, let your breaded chicken chill in the fridge overnight before cooking, and pull it out early so it’s not cold when you fry or bake.