Ranch Chicken Recipe

Prepare chicken

Slice each chicken breast horizontally to make 2 thinner cutlets (about 1/2" thick) or pound to an even 1/2" thickness. Trim any excess fat. Pat dry with paper towels.

Marinate in buttermilk

In a shallow bowl, whisk together buttermilk and 1/2 tablespoon ranch seasoning. Add the chicken cutlets, cover, and refrigerate for 30 minutes to 1 hour (at least 30 minutes) to tenderize and add flavor.

Make ranch flour mixture

In a wide shallow dish, combine all-purpose flour, remaining ranch seasoning, garlic powder, onion powder, smoked paprika, kosher salt, and black pepper. Mix thoroughly so spices are evenly distributed.

Prepare egg wash

In a second shallow bowl, beat the eggs until smooth.

Dredge chicken

Working one piece at a time, remove chicken from buttermilk, letting excess drip off. Dredge in the seasoned flour, then dip in the beaten eggs, then return to the seasoned flour for a double-coated, crispy crust. Press flour onto the surface to adhere. Place on a wire rack while frying.

Fry chicken

In a heavy skillet or Dutch oven, heat vegetable oil to 350°F (175°C) over medium-high heat (a small piece of bread should sizzle and brown in about 45 seconds). Fry the breaded chicken pieces in batches, without overcrowding, 3-4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a paper towel-lined tray or wire rack to drain and keep warm in a 200°F oven if needed.

Cook bacon

While chicken marinates or fries, cook double smoked bacon in a skillet over medium heat until crisp, about 6-8 minutes, turning as needed. Transfer to paper towels to drain, then keep warm in the oven with the chicken if desired.

Assemble cheese on chicken

When fried chicken pieces are nearly finished and still hot, place a slice of Swiss cheese on top of each piece. Return to the warm oven for 1-2 minutes to melt the cheese just enough to be gooey.

Apply ranch dressing

Lightly brush or drizzle about 1-2 tablespoons of ranch dressing onto the melted-cheese-topped chicken (reserve remaining dressing for the bun).

Prepare brioche buns

Split brioche buns and spread about 1/2 teaspoon softened butter on cut sides. Toast buttered sides in a skillet over medium heat until golden and slightly crisp, about 1-2 minutes per side, or toast in the oven.

Assemble sandwiches

Spread about 1 tablespoon ranch dressing on the bottom bun. Place leaf lettuce and a tomato slice on the bottom bun. Lay the Swiss-topped chicken on the tomato, then drape 1-2 slices of crisp double smoked bacon over the chicken. Add 2 pickle slices on top, then spread another 1 tablespoon ranch on the top bun and close the sandwich.

Serve

Serve immediately while the chicken is hot and crisp. Provide extra ranch dressing on the side for dipping. Makes 4 sandwiches.