Crispy Chicken Sandwich with Pickles and Ranch Dressing
A delicious crispy chicken sandwich topped with tangy pickles and creamy ranch dressing for a quick and satisfying meal.
Ingredients
For the Chicken
- 2 pieces boneless, skinless chicken breasts
- 1 cup buttermilk For marinating the chicken
- 1 cup all-purpose flour For coating the chicken
- 1 teaspoon garlic powder For flavor
- 1 teaspoon onion powder For flavor
- 1 teaspoon paprika For flavor and color
- Salt and pepper to taste
- Oil for frying Enough to cover chicken when frying (about 1 inch deep)
For the Sandwich
- 4 pieces sandwich buns Toasted if desired
- 1 cup dill pickles, sliced
- 1/2 cup ranch dressing For topping
Instructions
Preparation
- Marinate the chicken by placing the chicken breasts in a bowl and covering them with buttermilk. Let it marinate for at least 30 minutes.
- Prepare the coating by combining the flour, garlic powder, onion powder, paprika, salt, and pepper in another bowl.
Cooking
- Heat oil in a deep skillet over medium-high heat until hot enough for frying.
- Coat the marinated chicken in the flour mixture, ensuring it is evenly covered.
- Carefully place the coated chicken in the hot oil and fry for 5-7 minutes on each side until golden brown and cooked through.
- Remove the chicken from oil and let it drain on a paper towel.
Assembly
- On the toasted bun, lay down your crispy chicken, top with pickle slices, and drizzle ranch dressing generously on top.
- Top with the other half of the bun and enjoy your homemade Crispy Chicken Sandwich!
Notes
For extra crunch, double-dip your chicken in buttermilk and flour. Store leftovers separately in an airtight container for 3-4 days. Reheat in a skillet, oven, or air fryer for best texture.