For the Refrigerator Overnight Pickles:
For the Ranch Marinade and Dressing:
For the Fried Chicken Sandwiches with BLT:
For the Refrigerator Overnight Pickles, arrange the cucumbers and onions, seeds, peppercorns, dill, bay and garlic in a Mason jar or airtight container.
Bring to a boil in a small pot the vinegar, water, sugar and salt, dissolve the sugar and salt, then pour over the top of the cucumbers and cool a bit. Cover and refrigerate overnight and keep for up to 3 weeks.
For the Ranch marinade and dressing, combine all ingredients and divide, placing about ¾ cup in a plastic food storage bag and funnel the rest into a squirt bottle or transfer to an airtight container.
For the sandwiches, place chicken in bag with marinade and refrigerate overnight.
Preheat oven to 400˚F. Arrange bacon on slotted pan or wire rack-lined baking sheet. Bake until crisp.
Combine breadcrumbs and panko and season with garlic, onion and paprika.
Heat about 1 to 1 ½ inches frying oil in a large cast-iron skillet over medium-high heat.
Shake excess dressing off chicken and press evenly into coating on both sides. Fry chicken about 3 minutes per each side until deeply golden and cooked through. Drain on wire rack-lined baking sheet and top each piece with 1 slice cheese. Place in the oven to melt.
Toss cabbage or lettuce with some Ranch dressing.
Assemble sandwiches: bun bottom, pickles, chicken, bacon, onion, tomato, cabbage or lettuce, bun top.
Comments will be approved before showing up.