Prepare Greek Yogurt Ranch sauce by combining, Greek yogurt, Hidden Valley Greek Yogurt Dressing mix, 2 tablespoons chopped dill pickles (optional), 1 teaspoon dried dill and 2 teaspoons of the pickle brine (juice from the jar). Cover and place in the refrigerator for at least 30 minutes. (Can be used right away if necessary, but flavor only gets better with time).
Rinse chicken and pat dry. If using full sized chicken breasts, pound to a uniform thickness, about 1/2 inch or so to ensure even cooking.
Prepare three shallow containers (like pie pans) as follows
Flour and dried dill whisked to combine in the first pan, eggs and milk whisked to combine in the second pan, Panko breadcrumbs in the third pan.
Dip 1 piece of chicken into flour until completely covered, shaking off any excess. Then dip into egg mixture, and then Panko, making sure to press crumbs onto chicken. Set aside and repeat with second chicken breast.
For baking, preheat oven to 400 degrees. Line a baking sheet (with sides) with foil and spray with cooking spray. Place chicken on the sheet and bake for 15-20 minutes, flipping once after about 10 minutes to ensure even crisping on both sides.
For frying, heat about 1/2 cup vegetable oil in a cast iron skillet over medium high heat. Carefully place chicken in the hot oil and fry for about 3-4 minutes per side, until chicken is no longer pink.
Allow chicken to cool slightly before assembling sandwiches.
To assemble the sandwiches, heat buns in the microwave or under the broiler of your oven. Spread a tablespoon of the Greek Yogurt sauce on the bottom bun, then top with crispy chicken, shredded lettuce sliced pickles. Spread more of the sauce on the top bun and place on top of the sandwich.