“Fried” Chicken Sandwich

25 min

6 servings

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.

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.

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.