Ranch Chicken Sandwich Recipe

Prepare chicken

If breasts are large, halve horizontally to make 4 thinner cutlets or pound to 1/2-inch thickness between plastic wrap. Pat dry with paper towels.

Marinate

In a shallow bowl, whisk 1 cup buttermilk with 1 tablespoon hot sauce. Add the chicken, coating thoroughly. Cover and refrigerate at least 30 minutes (up to 4 hours).

Mix dry breading

In a wide shallow dish, combine 1 1/2 cups flour, 1/4 cup cornstarch, 1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon dried oregano, 1 1/2 teaspoons salt, and 3/4 teaspoon black pepper. Whisk to blend.

Prepare egg wash

In a second shallow bowl, whisk 2 eggs with 2 tablespoons milk until smooth.

Dredge

Remove one piece of chicken from the buttermilk, letting excess drip off. Dredge in the flour mixture, pressing the flour onto both sides to form a good crust. Dip in egg wash, then return to the flour mixture for a second coating. Place on a wire rack while you heat the oil. Repeat with remaining pieces.

Fry chicken

Pour about 1 cup neutral oil into a 10-inch skillet to a depth of roughly 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in ~30 seconds. Carefully set 1–2 cutlets in the oil without crowding. Fry 3–4 minutes per side until deep golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and tent loosely with foil to keep warm. Repeat with remaining cutlets.

While chicken rests, whisk together 1/2 cup mayonnaise and 1/4 cup buttermilk until smooth. Stir in 1 tablespoon minced chives, 1 tablespoon minced parsley, 1/2 teaspoon dried dill, 1/2 teaspoon garlic powder, 1/4 teaspoon onion powder, 1/2 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust seasoning; refrigerate until assembly.

If bacon is not cooked, pan-fry or oven-bake 4 strips until crisp, then drain on paper towels. Keep warm. When chicken is nearly done, place a slice of Swiss cheese on each hot chicken cutlet so it melts slightly (cover pan briefly) or melt under a broiler for 30–45 seconds.

Butter the cut sides of 2 buns (1 tablespoon butter total) and toast in a skillet over medium heat until golden, about 1–2 minutes per side.

Spread about 1 tablespoon of ranch spread on both the top and bottom bun halves. On the bottom bun, place lettuce leaf, then the Swiss-topped crispy chicken, 2 strips of bacon per sandwich, and 2 tomato slices. Finish with the top bun. Press lightly and serve immediately.

Serves 2. For extra crispiness, let breaded cutlets rest 10 minutes before frying so coating adheres. Use an instant-read thermometer to ensure proper doneness. Leftover ranch keeps up to 3 days refrigerated.