HIDDEN VALLEY DILL DIP RECIPES

Steps:

• Arrange a breading station. Mix the flour and one teaspoon of the seasoning mix on a plate; whisk the eggs with salt and pepper in a shallow bowl and mix the panko crumbs with the remaining seasoning mix on a third plate or shallow bowl.

• Dredge each piece of chicken in the flour and shake off excess; dip into the egg and shake off excess and press into the breadcrumbs, coating on both sides.

• Heat enough oil in a large skillet to come up about ⅛–¼-inch of the sides of the pan until very hot but not smoking. Add the chicken and cook for about 6–8 minutes total, flipping once halfway through, until the chicken is cooked through and the exterior is golden and crispy. Place on paper towels to drain.

• To build the sandwiches, place the hot chicken on the bottom of four rolls. Spread dressing on the tops, if using. Layer chicken, pickles, lettuce and coleslaw inside and close the sandwiches. Serve immediately.

Steps:

• In a blender combine the first five ingredients (through garlic powder) and season with salt and pepper. Cover and blend until creamy and smooth. Transfer to a bowl. Stir in parsley, dill, and chives. Adjust seasoning. Chill before serving. Thin with additional milk if needed.
• Keep in an airtight container in the refrigerator up to 4 days.