Fried Chicken Sandwich with Herb Pickle Ranch

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Serves: 4

Prep Time: 20 minutes (plus 12 hours overnight)

Cook Time: 20 minutes

About Fried Chicken Sandwich with Herb Pickle Ranch

Sink your teeth into this crispy, golden‐brown fried chicken sandwich topped with a tangy and herb-filled pickle ranch sauce. Marinated overnight and then seasoned with a flour-cornstarch blend, the chicken comes out ultra-crisp and juicy. The herb‐pickle ranch, a creamy mix of sour cream, mayo, buttermilk, fresh dill, chives and chopped pickles, adds a cool contrast and a lively flavor twist. Served on a soft seeded roll with crisp lettuce, it’s the kind of comfort food that feels both indulgent and smart.

Ingredients for Herb Pickle Ranch

1/4 cup sour cream

1/4 cup mayonnaise

1/4 cup buttermilk

1/8 teaspoon garlic powder

1 packed tablespoon finely chopped fresh dill

1 packed tablespoon minced fresh chives

1/2 cup finely chopped dill pickles

Ingredients for Fried Chicken Sandwich

8 chicken tenders (about 1 1/2 pounds)

3 cups buttermilk

1 1/2 cups all-purpose flour

1/2 cup cornstarch

1 tablespoon kosher salt

1 1/2 teaspoons garlic powder

1 teaspoon paprika

1/2 teaspoon freshly ground black pepper

Vegetable oil

4 large seeded rolls

Lettuce leaves

Preparation

01To make the herb pickle ranch, in a medium-sized bowl, whisk the sour cream, mayonnaise, buttermilk and garlic powder until smooth.

02Add the dill, chives and pickles and stir until all ingredients are fully combined; refrigerate until ready to use.

03To make the fried chicken, place the chicken tenders into a large bowl and add the buttermilk. Toss to combine, cover with plastic wrap and refrigerate overnight.

04Fill a small Dutch oven with 3-inches of vegetable oil and bring to 350 F over medium-high heat.

05As that heats, in a medium sized bowl, whisk the flour, cornstarch salt, garlic powder, paprika and pepper until well combined.

06Working one at a time, remove the chicken from the buttermilk marinade and allow any excess buttermilk to drip off.

07Place the tender into the flour mixture, pressing it onto the chicken until fully coated; shake off any excess flour.

08Dip the chicken back into the buttermilk, making sure it is fully coated before allowing any excess buttermilk to drip off.

09Once again, place the tender into the flour mixture, pressing it onto the chicken until fully coated; shake off any excess flour.

10Gently add the coated chicken tender to the hot oil and cook, turning often with tongs, until deep golden brown and the internal temperature reaches 165-degrees, about 4 minutes per tender. Do not cook more than 2 tenders at a time to keep the oil from spilling over.

11Transfer the chicken to a wire rack-lined sheet pan to drain; repeat with the remaining chicken.

12To serve, place a layer of lettuce over the bottom half of the bun. Spoon a generous dollop of the sauce over the lettuce and spread it evenly across the bottom. Place 2 chicken tenders onto the sandwich, followed by another generous spoonful of the sauce. Then place the top half of the roll over the chicken and serve immediately.