Go Back
crispy dill chicken sandwich recipe
Ben Carraoli

Crispy Dill Chicken Sandwich Recipe

This crispy dill chicken sandwich is the ultimate comfort food for pickle lovers. Juicy, golden-fried chicken breast is layered with crunchy iceberg lettuce and tangy dill pickles, then finished with a creamy homemade dill pickle ranch sauce. It’s simple enough for a weekday lunch but impressive enough to serve guests.
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2
Course: Dinner
Calories: 520
Ingredients Method

Ingredients
  

  • Dill Pickle Ranch Sauce
  • 1 tablespoon ranch seasoning mix – Half a standard packet adds instant flavor depth.
  • 6 ounces Greek yogurt or sour cream – Greek yogurt makes it lighter sour cream richer.
  • 1 teaspoon dried dill or 2 teaspoons fresh – Dill adds a signature herby punch.
  • 8 sliced dill pickles – For blending into the sauce to boost pickle flavor.
  • 2 teaspoons pickle juice – Intensifies the tanginess of the sauce.
  • Crispy Chicken Sandwich
  • 1/2 pound chicken breast – Use 2 small breasts pounded to 1/2-inch for even cooking.
  • 1/2 cup Panko breadcrumbs – These stay crunchier than regular breadcrumbs.
  • 1 large egg – Helps the breadcrumbs stick.
  • 1 tablespoon milk – Loosens the egg for better coating.
  • 1/2 cup all-purpose flour – First layer for crisp coating.
  • 1 teaspoon dried dill – Adds flavor right into the breading.
  • Salt and pepper – For seasoning the chicken.
  • 2 large sandwich buns – Choose sturdy buns that hold up to the fillings.
  • 1 cup shredded iceberg lettuce – Adds cool crunch.
  • 16 sliced dill pickles – Load them on for extra tang.

Method
 

  1. Start by preparing the sauce so it has time to chill. In a small bowl, mix the Greek yogurt (or sour cream), ranch seasoning mix, dill, chopped pickles, and pickle juice. Stir well until everything is combined. Cover the bowl and place it in the fridge for at least 30 minutes to let the flavors blend and deepen.
  2. This sauce is the tangy heart of the sandwich—it balances the richness of the fried chicken beautifully. You can even make it a day ahead and store it in the fridge for convenience.
  3. Once chilled, give the sauce a quick stir before using it on your sandwiches.
  4. Pat your chicken breasts dry using paper towels. This helps the coating stick better. Pound the breasts gently to an even 1/2-inch thickness for uniform cooking. Set up your dredging station using three shallow containers: one with flour and dill, one with whisked egg and milk, and one with plain Panko breadcrumbs.
  5. Coat each piece of chicken in the flour mixture first, shaking off the excess. Next, dip it into the egg mixture to fully coat. Finally, press the chicken into the Panko, making sure the crumbs adhere well for a crunchy finish.
  6. This three-step process ensures the chicken fries up crispy and golden on the outside while staying juicy on the inside.
  7. To Fry: Heat about ½ cup of vegetable oil in a cast iron skillet over medium-high heat. When the oil is hot (test with a breadcrumb—it should sizzle), add the chicken. Fry each piece for 3 to 4 minutes per side until golden brown and cooked through. Transfer to a wire rack to cool slightly.
  8. To Bake: Preheat your oven to 400°F. Line a baking sheet with foil and place a wire rack on top. Spray it with nonstick spray. Place the breaded chicken on the rack and bake for 15–20 minutes, flipping halfway through. The rack allows heat to circulate and keeps the chicken crisp on both sides.
  9. Whichever method you choose, let the chicken rest for a few minutes before assembling.
  10. Slice your sandwich buns and spread a generous tablespoon of the dill pickle ranch sauce on the bottom half. Place a crispy chicken breast on top. Add a layer of shredded iceberg lettuce and 8 slices of dill pickles per sandwich.
  11. Finish by spreading more sauce on the top bun and placing it on the sandwich. Press gently and serve immediately while warm and crisp.