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Dill Pickle Ranch Smash Chicken Tacos

Dill pickle ranch smash chicken tacos with ultra-crispy smashed chicken patties and a tangy ranch-dill pickle sauce. The patties cook fast on a cast iron griddle for crisp edges, then melt with cheddar and get piled into warm flour tortillas.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Fusion
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Chicken patties
  • 1 lb ground chicken
  • 0.5 cup dill pickle juice
  • 0.25 cup ranch seasoning mix
  • 4 cheddar cheese slices Use for topping the patties before the final cook.
  • 8 dill pickle chips For finishing the tacos with crunchy tang.
Dill Pickle Ranch Sauce
  • 0.5 cup ranch dressing
  • 0.25 cup dill pickle juice
  • 2 tbsp diced dill pickles
  • 1 tbsp fresh dill
Toppings and assembly
  • 1 warm flour tortillas
  • 1 shredded lettuce
  • 1 tomato slices
  • 1 red onion

Equipment

  • 1 cast iron skillet

Method
 

Make the smashed chicken patties
  1. Mix the ground chicken with dill pickle juice and ranch seasoning until evenly combined.
  2. Heat a cast iron griddle over medium-high heat and lightly butter the surface.
  3. Form the chicken mixture into 4 thin patties.
  4. Smash each patty thin with a spatula and cook for 2-3 minutes until crispy, watching the edges turn deeply golden.
  5. Flip the patties, top each with cheddar cheese, and cook for another 1-2 minutes until the cheese melts.
Mix dill pickle ranch sauce
  1. In a bowl, mix ranch dressing, dill pickle juice, diced dill pickles, and fresh dill until smooth and tangy.
Assemble the tacos
  1. Warm the flour tortillas so they become pliable.
  2. Fill each tortilla with the smashed chicken patties.
  3. Top with dill pickle chips, shredded lettuce, tomato slices, and red onion.
  4. Drizzle with dill pickle ranch sauce right before serving.

Notes

For the crispiest patties, make them truly thin before smashing and avoid moving them for the first 2-3 minutes so the surface can brown. Refrigerate leftover sauce in an airtight container for up to 3 days; freeze chicken patties for up to 2 months, then reheat in a hot skillet to regain crunch. For a lighter option, use low-fat ranch dressing without changing the sauce method.