1/2poundchicken breast(2 small breasts) pounded to 1/2-inch thick
Salt and pepper to taste
2large sandwich buns
1cupshredded iceberg lettuce
16sliced dill pickles
Dill Pickle Ranch Sauce
Combine all ingredients in a small bowl. 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). Store leftovers in an airtight container in the fridge for up to 4-5 days.
Crispy Chicken Sandwiches
Pat chicken dry with paper towels. If using full sized chicken breasts, pound to a uniform thickness, about 1/2 inch or so to ensure even cooking. Cut larger pieces in half if necessary so they'll fit on the sandwich buns.
Set a wire rack over a baking sheet and set aside.
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 mixture until completely covered, shaking off any excess. Then dip into egg mixture, and then Panko, making sure to press crumbs into the chicken. Set aside and repeat with second chicken breast.
For frying, heat about 1/2 cup vegetable oil in a cast iron skillet over medium high heat. Carefully place room temperature chicken in the hot oil and fry for about 3-4 minutes per side, until chicken is no longer pink. Transfer to the wire rack.
To bake instead, preheat oven to 400 degrees. Line a rimmed baking sheet with foil, top with a baking rack if you have it, and spray with nonstick cooking spray. Place chicken on the rack and bake for 15-20 minutes, flipping once after about 10 minutes to ensure even crisping on both sides. If chicken doesn't brown enough, broil for a couple of minutes. Spraying the chicken with a butter flavored cooking spray before baking can also help with crisping.
Allow chicken to rest and cool slightly before assembling 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. Serve immediately.
You can prep the chicken up to the breading step ahead of time. Cover and refrigerate up to overnight. Let sit out 30 minutes before baking or frying.