Crispy Chicken Sandwich

Prepare the ranch dressing by combining the mayonnaise, sour cream, buttermilk, vinegar, sugar, lemon juice, salt, parsley, onion powder, dill, garlic powder, and black pepper in a bowl and mix well. Cover the bowl and refrigerate while you make the chicken sandwiches. If you want a thicker dressing, combine the hot water and gelatin powder and stir into the dressing mixture before chilling.

Heat oil in a deep fryer to 350 degrees F.

Combine the egg and water in a shallow dish and mix until frothy.

Combine the flour, salt, paprika, onion powder, and garlic powder in another shallow dish and mix well.

Flatten each chicken breast to an even thickness with a meat mallet or rolling pin. It should be about 1/4-inch thick. Trim if needed to form a round shape.

Dip the chicken first into the flour mixture, shaking off any excess. Then dip in the egg mixture, letting excess drip off. Make sure the chicken is coated thoroughly then dip it back in the flour mixture.

Add the chicken to the deep fryer and cook for 8-12 minutes or until brown and crisp and cooked through. Remove with a slotted spoon and let drain on paper toweling.

Meanwhile, heat a large skillet or griddle over medium heat. Place the cut side of the buns down on the skillet and cook until lightly toasted.

Spread some of the ranch dressing on the toasted sides of the buns. Place a lettuce leaf and tomato slice on the bottom buns. Top it with a chicken fillet then top with cheese, sliced onion, sliced pickles, etc. Place the top bun on and serve immediately.