Chicken Bacon Chicken Chipotle Ranch Crunch Recipe

Prep chicken

Pat chicken breasts dry. If breasts are thick, slice them horizontally to make two thinner cutlets (about 1/2-inch thick) or pound lightly between plastic wrap to even thickness.

Marinate

Place chicken in a bowl and add 3 tablespoons buttermilk and 1 teaspoon hot sauce (if using). Toss to coat and let sit 10 minutes while you prepare coatings. This tenderizes and helps the coating stick.

Make coating

In a shallow dish combine 3 tablespoons all-purpose flour, 3 tablespoons panko breadcrumbs, 1 cup crumbled corn/tortilla chips, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper. Mix until uniform.

Egg wash

Crack 1 large egg into a second shallow bowl and whisk briefly.

Coat chicken

Working one piece at a time, dredge chicken in the flour/breadcrumb/chip mixture, then dip in the egg, then press again into the coating so a good crust adheres. Set on a plate and repeat with remaining pieces.

Cook

Heat a large skillet over medium heat and add 3 tablespoons oil. When oil shimmers, add chicken cutlets (do not overcrowd; cook in batches if needed). Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat as needed so coating becomes crisp without burning. Transfer to a wire rack or paper towel-lined plate and rest 3–5 minutes.

While the chicken rests, whisk together 1/2 cup mayonnaise, 1/4 cup buttermilk, 2 tablespoons sour cream, 1 teaspoon dried chives, 1/2 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 teaspoon minced chipotle in adobo, 1 teaspoon adobo sauce and 1 teaspoon fresh lime juice in a small bowl until smooth. Taste and adjust salt, lime or chipotle heat as desired. If you prefer a thinner dressing, add up to 1–2 tablespoons additional buttermilk.

Cook bacon: While chicken cooks or in a separate skillet, cook 4 bacon slices over medium heat until crisp, about 6–8 minutes, turning occasionally. Drain on paper towels then chop or crumble into bite-size pieces.

Prepare vegetables: Toss 2 cups shredded romaine, 1/2 cup halved cherry tomatoes, 1/2 cup shredded cheese, 2 tablespoons sliced green onions and 1 tablespoon chopped cilantro (if using) in a bowl. Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper and toss lightly.

Slice chicken: Slice each rested chicken cutlet into 1/2-inch strips.

Plate: Divide the dressed lettuce among 2 plates (serves 2). Arrange sliced crispy chicken on top. Scatter chopped bacon pieces and extra crushed chips (1/2 cup) over the chicken for crunch. Sprinkle shredded cheese and green onions.

Dress: Drizzle 1–2 tablespoons extra chipotle ranch over each plate and serve remaining ranch on the side. Serve with lime wedges for squeezing.

Serve immediately so the crunch stays crisp.