D'pickled Sandwich Recipe

If breasts are thick, butterfly or pound to an even thickness about 3/4 inch. Place chicken in a shallow container or resealable bag.

Combine dill pickle juice and buttermilk in a bowl. Stir in garlic powder, onion powder, smoked paprika, kosher salt and black pepper.

Pour the pickle-buttermilk mixture over the chicken to fully submerge. Seal and refrigerate at least 2 hours, preferably 4–6 hours (up to overnight) to allow brine flavor to penetrate.

Remove chicken from fridge about 20–30 minutes before frying to take the chill off. Prepare three shallow bowls or trays: bowl 1 – flour mixed with cornstarch; bowl 2 – beaten eggs with 3 tbs water (or milk); bowl 3 – panko breadcrumbs. Season the flour with a pinch of salt and a little black pepper.

Working one piece at a time, remove a chicken breast from the brine, letting excess drip off. Dredge in the flour mixture, shaking off excess. Dip into the egg wash, then press into panko breadcrumbs to fully coat. For an extra-crisp double-coat, repeat the egg and panko step once more.

Place breaded breasts on a wire rack set over a baking sheet and let rest 10–15 minutes to help the coating adhere.

Heat oil in a deep pot or heavy skillet to 350°F (175°C). If you don't have a thermometer, oil should sizzle when a breadcrumb is dropped in and sink slowly while frying.

Fry chicken breasts in batches so oil temperature stays steady. Fry 5–7 minutes per side depending on thickness, or until coating is golden brown and internal temperature reaches 165°F (74°C). Use tongs to turn carefully.

Transfer fried chicken to a paper towel–lined plate or wire rack and immediately sprinkle with 1/2 tsp kosher salt. Let rest 3–5 minutes.

While chicken rests, whisk together mayonnaise, sour cream, buttermilk, ranch seasoning, sriracha, lemon juice, black pepper and salt in a small bowl until smooth and pourable. Adjust sriracha for spice level; add more buttermilk if you want a thinner sauce.

Split kaiser rolls and butter cut sides lightly. Toast buttered sides in a skillet over medium heat until golden, about 1–2 minutes per side.

Place one fried chicken breast on the bottom half of each roll. Immediately top each hot chicken breast with one slice of Monterey Jack cheese so it softens and slightly melts.

Drizzle about 1–2 tablespoons sriracha ranch over the cheese on each sandwich (adjust to taste). Add about 1/4 cup sliced dill pickles per sandwich.

Close the sandwich with the top roll, press gently, slice in half if desired, and serve hot.