In a small bowl, combine the Ranch seasoning mix, Greek yogurt (or sour cream), dried dill, sliced dill pickles, and pickle juice. Cover and refrigerate for at least 30 minutes to let the flavors meld.

Pat the chicken breasts dry with paper towels. If using whole breasts, gently pound them to an even thickness of about ½ inch for consistent cooking.

Prepare three shallow containers: one filled with flour mixed with dried dill, another with whisked eggs and milk, and the last one with Panko breadcrumbs.

Dip each chicken breast into the flour mixture, then into the egg mixture, and finish with an even coating of Panko breadcrumbs. Press the crumbs into the chicken for maximum crunch.

Heat about ½ cup of vegetable oil in a cast iron skillet over medium-high heat. Fry the chicken for 3-4 minutes per side until golden brown and cooked through.

Alternatively, preheat your oven to 400°F and line a baking sheet with foil. Spray it with nonstick cooking spray, then bake the chicken for 15-20 minutes, flipping once after 10 minutes.

Allow the chicken to rest for a couple of minutes. Meanwhile, heat your sandwich buns.

Spread a tablespoon of the prepared sauce on the bottom bun, add the crispy chicken, top with shredded lettuce and sliced pickles. Finish with more sauce on the top bun.

Place the top bun on the sandwich and serve immediately.