Giant Crispy Ground Chicken Cutlet Sandwiches transform seasoned ground chicken into a golden, crunchy baked cutlet topped with zesty spicy pickle ranch and fresh lettuce. It's a simple, shareable recipe designed to feed a crowd without fuss.
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In a large bowl, combine ground chicken, salt, garlic powder, onion powder, paprika, and 1 tbsp of hot sauce. Mix with your hands until just combined.
On a large sheet of parchment paper, spread the all-purpose flour. Form the chicken mixture into a large ball and press it onto the flour, shaping it into a large, thin rectangle.
Brush the top of the chicken cutlet with beaten egg, then cover with panko breadcrumbs, pressing gently to adhere. Spray generously with oil.
Place a second sheet of parchment paper on top and carefully flip the cutlet over. Remove the top parchment and repeat the process: brush with egg, coat with panko, and spray with oil.
Lightly oil a large baking sheet. Carefully transfer the breaded chicken cutlet to the sheet.
Bake the chicken cutlet until golden brown, crispy, and cooked through. (Note: Video does not specify temperature or time; 400°F for 20-25 minutes is a good starting point).
While the chicken bakes, make the spicy pickle ranch. In a bowl, combine mayonnaise, chopped dill pickles, chopped fresh dill, pickle juice, 1 tbsp hot sauce, garlic powder, and onion powder. Stir until well mixed.
To assemble, arrange the bottom halves of the potato buns on a cutting board. Spread a layer of the spicy pickle ranch on each.
Place the entire baked chicken cutlet on top of the buns.
Top the chicken with more ranch sauce, followed by a generous layer of shredded iceberg lettuce.
Place the top buns on the lettuce.
Using a large knife, slice between the buns to create individual sandwiches. Serve immediately.
Store cooled cutlet covered in the refrigerator for up to 3 days. Reheat in a 350°F oven for 8–10 minutes to restore crispiness.
Yes. Form and bread the cutlet up to 24 hours ahead, refrigerate on a parchment-lined sheet, then bake when ready. You may need to add 2–3 minutes to baking time if cooking from cold.
The internal temperature should reach 165°F (74°C) when measured at the thickest part with a meat thermometer. It should also be golden brown and crispy on top.
Store-bought panko works perfectly and is recommended for best crispiness. No need to make it from scratch.
Reheat the cutlet in a 350°F (175°C) oven for 8–10 minutes to restore crispiness. Avoid the microwave, which will make it soggy.
Ground turkey works well as a direct swap. Ground pork will be richer; use the same weight and seasonings.
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