Scrummy Ranch Style Chicken Sandwich
boneless, skinless chicken breast
salt, kosher variety, or to taste
black pepper, freshly ground, to taste
soft hamburger buns
garden fresh tomato
sliced pickles, dill variety
ranch dressing, your favorite brand
3Gather your ingredients.
4Slice the chicken breast in half, lengthwise, and trim off any excess fat.
5Chef’s Tip: For this job, a really sharp knife is a definite asset.
6Pierce the chicken all over with a fork.
7Mix the dill pickle juice and milk in a bowl, or Ziploc bag, and add the chicken breasts.
8Place into the fridge for 2 hours.
10Gather your ingredients.
11Whisk the egg and milk together in a shallow dish.
12Mix the flour, salt, pepper, onion powder, oregano, and dill in another shallow dish.
13Add the peanut oil to a pan, and heat up to 350f (175c).
14Remove the chicken from the marinade, shake off the excess, and dip into the milk/egg mixture.
15Remove, from the milk/egg mixture, drop into the flour mixture, and thoroughly coat.
16Chef’s Note: Allow the chicken to rest for 5 minutes.
17Add the chicken to the hot oil.
18Cook until golden, about 3 minutes per side.
19Chef's Note: Remove and drain on paper towels.
21Add some lettuce to the bottom of the bun, and then add the chicken.
22Add a slice or two of tomato, and some pickle slices.
23Top with a bit of ranch dressing.
24Chef’s Note: The ranch dressing, mixed with the flavors of the chicken and the breading, really make this sandwich stand out.
26Serve while still warm with your favorite side. Enjoy.
27Keep the faith, and keep cooking.
Originally Posted: Thu, Mar 17, 2016