Crispy Chicken Sandwich Recipe

Thinly slice the half red onion into rings. Place slices in a small heatproof bowl or jar.

Combine apple cider vinegar, water, sugar, and salt in a small saucepan. Heat just until sugar and salt dissolve (do not boil).

Pour the warm brine over the onion slices. Let cool to room temperature, then cover and refrigerate for at least 30 minutes (best 1 hour) while you prepare other components.

Whisk together mayonnaise, sour cream, and buttermilk in a bowl until smooth.

Stir in chopped dill, chives, minced garlic, lemon juice, salt, and pepper. Taste and adjust seasoning. Refrigerate until ready to use (can be made a day ahead).

Butterfly each chicken breast (slice horizontally) to create two thinner cutlets, or place between plastic wrap and lightly pound to an even 1/2 inch thickness. You should have 2 roughly sandwich-sized cutlets.

Place the chicken cutlets in a shallow bowl or dish. Pour 1 cup buttermilk and 1 tablespoon hot sauce over them, turning to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours).

In a shallow dish, whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 1/2 tsp salt, and 1 tsp black pepper. In a second shallow dish, beat the eggs. If using, place panko in a third dish (or you may double-dredge in flour mix for crispiness).

Set up an assembly line: flour mixture, eggs, then panko (or flour again). Remove chicken from buttermilk, letting excess drip off. Dredge each cutlet in flour mixture, press into eggs, then press into panko (or back into flour) ensuring an even coating. For extra-crispy double-coating, repeat egg and flour step once more.

Pour enough vegetable oil into a heavy skillet (cast-iron preferred) to reach about 1/4–1/2 inch depth. Heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles and browns in ~30 seconds.

Fry cutlets 3–4 minutes per side, depending on thickness, until golden brown and internal temperature reaches 165°F (74°C). Avoid overcrowding; fry one at a time if necessary. Transfer to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you prepare rolls.

Halve the brioche rolls and lightly butter the cut sides. Toast in a skillet or under a broiler until golden and crisp, about 1–2 minutes.

Season tomato slices with the 1/4 tsp salt and 1/4 tsp black pepper.

Spread about 1–2 tablespoons of the dill ranch on the bottom half of each toasted roll.

Place a lettuce leaf or two on top of the ranch, then add the crispy chicken cutlet.

Top the chicken with 2–3 tomato slices and a generous portion of pickled red onion (drain excess brine). If desired, add a small sprig of dill for garnish.

Spread a little more dill ranch on the top bun, close the sandwich, press gently, and serve immediately.