Ingredients

The following ingredients have 6 Servings
  • 1 pound seedless cucumber or Persian cucumbers
  • sliced ¼-inch-thick
  • ½ small onion
  • quartered and thinly sliced (or 1 large shallot
  • halved and thinly sliced)
  • 1 ½ teaspoons yellow mustard seed
  • 1 ½ teaspoons coriander seed
  • 1 teaspoon black peppercorns
  • 2 tablespoons dried dill
  • or 4 stems fresh dill
  • 2 fresh bay leaves
  • 2 large cloves garlic
  • crushed
  • 1 cup white or cider vinegar
  • 1 cup water
  • About ¼ cup sugar
  • 2 tablespoons kosher salt
  • 1 ½ cups sour cream or Greek yogurt
  • ¼ cup buttermilk
  • 2 tablespoons white vinegar or lemon juice
  • 2 teaspoons hot sauce (Rach likes Frank's RedHot or Tabasco)
  • 2 teaspoons superfine sugar or sugar
  • 2 tablespoons dried dill
  • 2 tablespoons dried parsley
  • 2 tablespoons dried chives
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • Salt
  • fine black and/or white pepper
  • to taste
  • 6 pieces boneless
  • skinless chicken cutlets (or 3 horizontally halved chicken breasts
  • tenders removed)
  • 12 slices bacon
  • halved across
  • 1 cup fine bread crumbs
  • 1 cup panko
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon paprika
  • Frying oil
  • about 1 quart
  • 6 slices American cheese or Pepper Jack cheese
  • 2 cups shredded Napa
  • white cabbage or iceberg lettuce
  • 6 brioche rolls
  • halved
  • 6 thin slices white or red onion
  • 6 thin slices beefsteak tomato

Instruction

  • For the Refrigerator Overnight Pickles, arrange the cucumbers and onions, seeds, peppercorns, dill, bay and garlic in a Mason jar or airtight container
  • Bring to a boil in a small pot the vinegar, water, sugar and salt, dissolve the sugar and salt, then pour over the top of the cucumbers and cool a bit
  • Cover and refrigerate overnight and keep for up to 3 weeks
  • For the Ranch marinade and dressing, combine all ingredients and divide, placing about ¾ cup in a plastic food storage bag and funnel the rest into a squirt bottle or transfer to an airtight container
  • For the sandwiches, place chicken in bag with marinade and refrigerate overnight
  • Preheat oven to 400˚F
  • Arrange bacon on slotted pan or wire rack-lined baking sheet
  • Bake until crisp
  • Combine breadcrumbs and panko and season with garlic, onion and paprika
  • Heat about 1 to 1 ½ inches frying oil in a large cast-iron skillet over medium-high heat
  • Shake excess dressing off chicken and press evenly into coating on both sides
  • Fry chicken about 3 minutes per each side until deeply golden and cooked through
  • Drain on wire rack-lined baking sheet and top each piece with 1 slice cheese
  • Place in the oven to melt
  • Toss cabbage or lettuce with some Ranch dressing
  • Assemble sandwiches: bun bottom, pickles, chicken, bacon, onion, tomato, cabbage or lettuce, bun top