Fried Chicken Sandwich** Recipe
w/spinach, roasted tomato & horseradish ranch on grilled Texas toast
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Ingredients
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Fried Chicken
Roasted Tomato
Horseradish Ranch
Sandwich Assembly
Method
Fried Chicken
- 1
Marinate Chicken
In a bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, preferably overnight.
- 2
Prepare Flour Mixture
In a shallow dish, mix together the flour, paprika, garlic powder, onion powder, salt, and black pepper.
- 3
Fry Chicken
Heat the vegetable oil in a deep skillet over medium-high heat. Remove the chicken from the marinade, letting excess buttermilk drip off. Dredge each piece in the flour mixture, pressing lightly to adhere. Carefully place in the hot oil and fry for about 5-7 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Roasted Tomato
- 4
Prepare and Roast Tomatoes
Preheat your oven to 400°F (200°C). Cut the tomatoes in half, drizzle with olive oil, and season with salt and black pepper. Place cut-side up on a baking sheet and roast for 20-25 minutes until caramelized.
Horseradish Ranch
- 5
Mix Ranch
In a small bowl, combine the ranch dressing and prepared horseradish. If using, mix in the fresh dill. Stir until well combined.
Sandwich Assembly
- 6
Assemble Sandwich
Toast the Texas toast slices until golden brown. On the bottom slice, layer fresh spinach, a fried chicken piece, roasted tomatoes, and a generous drizzle of horseradish ranch. Add sliced pickles if desired, then top with another slice of Texas toast.