Chicken Ranch Bacon Classic Recipe

1. Make the ranch

In a medium bowl combine 1/2 cup mayonnaise, 1/4 cup buttermilk and 2 tbsp sour cream. Whisk until smooth.

2. Add the chopped chives (1 tbsp), parsley (1 tbsp), 1/2 tsp dill (or 1/2 tsp dried), 1/4 tsp garlic powder, 1/4 tsp onion powder, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper. Whisk to combine.

3. Taste and adjust thickness with up to 1–2 tbsp more buttermilk if you prefer a thinner sauce. Refrigerate at least 15 minutes while you prepare the chicken so flavors meld.

4. Prepare chicken

Pound the 2 chicken breasts to an even thickness about 1/2 inch (use a meat mallet or heavy pan). Pat dry with paper towels. Season both sides with 1 tsp salt, 1/2 tsp black pepper, 1/2 tsp garlic powder and 1/2 tsp smoked paprika.

5. Set up breading station

Place 1/2 cup flour in a shallow dish. In a second shallow bowl whisk the large egg with 2 tbsp milk. In a third shallow bowl combine 3/4 cup panko breadcrumbs with a pinch of salt and a light sprinkle (about 1/4 tsp) of smoked paprika if desired.

6. Bread the chicken

Dredge each seasoned chicken breast in flour, shaking off excess, then dip into the egg wash, letting excess drip off, and press into the panko so the coating adheres. Set on a plate while you heat the pan.

7. Cook the chicken

Heat a large skillet over medium heat and add 3 tbsp vegetable oil. Once shimmering, add the breaded breasts (work in batches if needed). Cook 4–5 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat if coating browns too quickly. Transfer to a plate and let rest 3 minutes.

8. Toast buns and assemble

Butter the hamburger buns lightly (about 1 tbsp butter divided) and toast in a clean skillet over medium heat until golden, about 1–2 minutes per side. Spread about 1–2 tbsp ranch sauce on both top and bottom bun halves. Place a lettuce leaf on the bottom bun, top with the crispy chicken breast, 3 slices of bacon per sandwich, a slice of cheddar cheese (allowing it to melt on hot chicken), and 2–3 tomato slices. Finish with additional ranch on the top bun, close sandwich and serve immediately.

9. Serve suggestion: Serve hot with extra ranch on the side and fries or a simple salad. Leftover ranch keeps refrigerated up to 4 days.