Dill Chicken Crunch (april Csotm) Recipe
A new addition to our menu - we now have a rotating Chicken Sando of the month! We're starting it off with a bang. The Dill Crunch Chicken Sando has a crispy chicken breast, dill pickle seasoning, dill cheese curds, pickles, kale slaw, and dill ranch sauce! Available in April at all locations and on leostogo.ca
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Ingredients
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Chicken Sando
Method
Preparation
- 1
Prepare the Chicken
Season the chicken breasts with dill pickle seasoning, salt, and pepper. Dredge each piece in buttermilk and then coat with panko breadcrumbs.
- 2
Fry the Chicken
Heat oil in a skillet over medium heat. Fry the chicken breasts for about 6-8 minutes on each side until golden brown and cooked through. Remove and place on a paper towel to drain.
- 3
Make the Dill Ranch Sauce
In a bowl, combine mayonnaise, buttermilk, dill weed, and lemon juice. Mix well and adjust seasoning with salt and pepper to taste.
- 4
Prepare the Kale Slaw
Chop the kale and toss it with a bit of salt and olive oil to soften. Add some diced pickles and mix well.
- 5
Assemble the Sandwich
On each burger bun, place a piece of fried chicken, top with dill cheese curds, kale slaw, and a generous drizzle of dill ranch sauce. Add extra pickles if desired. Close the sandwich and serve immediately.
