McChicken Sandwiches with Spicy Pickle Ranch
Ingredients
For the Chicken Cutlet
- 1 lb. ground chicken or ground turkey
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- All-purpose flour for dusting
- 2 eggs whisked
- Panko breadcrumbs
- Avocado oil spray
For the Spicy Pickle Ranch (everything can be to taste but here are guidelines!)
- 3/4 cup mayo
- 1/4 cup pickle juice or to taste
- 1-2 tbsp hot sauce or to taste
- 1/3 cup Finely chopped pickles bread & butter or dill, to taste
- handful chopped fresh dill optional
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- Black pepper
- Kosher salt to taste
- Lemon juice to taste (optional)
For assembling
- 6 Martin’s potato buns
- Shredded iceberg lettuce to taste
- Bread and butter or dill sliced pickles enough for layering)
Optional
- American cheese slices
Directions
Make Ground Chicken Cutlet
- Preheat oven to 450°F.
- In a bowl, mix the ground chicken with salt, garlic powder, and onion powder until just combined.
- On parchment, press into a thin rectangle large enough to match your bun layout. I like to do about a quarter inch larger than the buns so there is some over hang.
- Lightly dust with flour, brush with egg, then coat fully in panko, pressing gently to adhere.
- Spray generously with avocado oil until fully coated. Flip and repeat on the other side.
- Transfer to a sheet pan and bake for 15 minutes, then broil for a few minutes until golden and crispy. Every broiler is different, so keep an eye on it! Mine takes 5 minutes but it can be done in 1-2 minutes if you have a strong broiler.
Make the sauce
- Mix mayo with pickle juice, hot sauce, chopped pickles, and seasonings. Taste and adjust until creamy, tangy, and slightly loose.
Assemble
- Place 4 buns attached, then 2 next to them to form one slab. Slice horizontally.
- Layer: bottom buns, sauce, crispy chicken cutlet, more sauce, pickle slices, shredded lettuce, optional American cheese, top buns.
- Slice into 6 and serve immediately.