“Fried” Chicken Sandwich

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

1. 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.
2. Coat chicken with yogurt.
3. Place mix in a shallow dish. Using tongs or your hands, add chicken thighs one at time, gently rotating and pressing to coat.
4. Place chicken on racks, leaving some space between each piece. Bake 15–17 min or until golden and cooked through.
5. 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.