“Fried” Chicken Sandwich
A crispy chicken sandwich that rivals the most popular takeout joints!
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, about 6 thighs
- 2 tbsp 2% plain Greek yogurt or mayo
- 1 pkg Crispy & Crunchy Coating Mix
- 1 large pickle, reduced sodium
- 3⁄4 cup prepared Creamy Ranch Dip
- 3 tbsp Creamy Ranch Dip Mix
- 1 cup light sour cream, or yogurt
- 1 cup light mayonnaise
- 6 buns, split and toasted
- 1 1⁄2 cups shredded lettuce
Preparation
- Preheat oven to 425° F. Place two Cooling Racks on Sheet Pan lined with Sheet Pan Liner; lightly brush racks with oil to prevent sticking.
- Coat chicken with yogurt.
- Place mix in a shallow dish. Using tongs or your hands, add chicken thighs one at time, gently rotating and pressing to coat.
- Place chicken on racks, leaving some space between each piece. Bake 15–17 min or until golden and cooked through.
- Slice pickle into rounds. Spread dip on top and bottom buns. Add lettuce and pickles to bottom bun; top with cooked chicken. Cover with top bun.
Epicure Products Used
Nutritional Information
Per serving: Calories 310, Fat 10 g (Saturated 2 g, 0 0 g), Cholesterol 70 mg, Sodium 600 mg, Carbohydrate 35 g (Fiber 4 g, Sugars 6 g), Protein 21 g.
Tips
To reduce sodium, omit pickles and use yogurt to coat chicken.
Feeling indulgent? Swap buns with prepared Quick Biscuits for a biscuit sandwich.
Perfectly Balance Your Plate
Serve with 1 cup sliced veggies and 2 tbsp Epicure Dip, your choice.