Crispy Dill Chicken Sandwich with Pickles and Ranch

Ingredients

• 1 tablespoon ranch seasoning mix (half a packet)
• 170 g Greek yogurt or sour cream
• 1 teaspoon dried dill or 2 teaspoons fresh chopped dill
• 8 slices dill pickles
• 2 teaspoons dill pickle juice
• 225 g chicken breast (2 small breasts), pounded to 1.3 cm thick
• 60 g Panko breadcrumbs
• 1 large egg
• 1 tablespoon milk
• 60 g all-purpose flour
• 1 teaspoon dried dill
• Salt, to taste
• Black pepper, to taste
• 2 large sandwich brioche buns
• 1 cup (about 60 g) shredded iceberg lettuce
• 16 slices dill pickles
• Vegetable oil, for frying (about 120 ml as needed)