Chicken Bacon Ranch Recipe

Prepare and brine

Pound each chicken breast to an even 1/2-inch thickness (cut in half horizontally if thick). In a shallow dish, whisk 1 cup buttermilk with 1 egg and 1/2 teaspoon salt and 1/4 teaspoon black pepper. Submerge the chicken in the buttermilk mixture, cover, and marinate in the refrigerator for at least 30 minutes (up to 4 hours).

Make seasoned flour

In a wide shallow bowl combine 1 1/2 cups all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1 tsp garlic powder, 1/2 tsp onion powder, 1/2 tsp dried oregano, 1/4 tsp cayenne, 1 tsp salt, and 1 tsp black pepper. Whisk to mix evenly.

Bread the chicken

Remove a chicken piece from the buttermilk, allow excess to drip off, then dredge thoroughly in the seasoned flour pressing the flour onto both sides to form a good coating. For an extra-crispy crust, dip the floured piece back briefly into the remaining buttermilk mixture and re-dredge in the flour again, pressing to adhere. Place breaded pieces on a rack while heating oil.

Fry

Pour vegetable oil into a heavy skillet or Dutch oven to about 1/2-inch depth (roughly 1 cup) and heat over medium-high until it reaches 350°F (or a small piece of bread sizzles and browns in 30–40 seconds). Fry each chicken piece 3–4 minutes per side until golden brown and internal temperature reaches 165°F. Do not crowd the pan. Transfer to a wire rack set over a baking sheet and tent loosely with foil to keep warm while finishing others.

Cook bacon

Cook bacon strips in a skillet over medium heat until crisp, about 6–8 minutes, turning occasionally. Transfer to paper towels to drain.

Toast buns

Split brioche buns and spread 1/2 tablespoon butter on each cut side. In a skillet over medium heat, toast buttered sides until golden, about 1–2 minutes.

Assemble sandwiches

Slice tomato into 1/4-inch rounds. On the bottom bun place 1–2 lettuce leaves, then one fried chicken breast. Top chicken with two bacon strips and 2–3 tomato slices. Drizzle 1–2 tablespoons of prepared ranch dressing over the tomato, cap with top bun and serve immediately.

Whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk, 1/4 cup sour cream, 1 tablespoon chopped chives, 1 tablespoon chopped parsley, 1/2 tsp dried dill, 1 minced garlic clove, 1 tsp lemon juice, 1/4 tsp salt and 1/4 tsp black pepper until smooth. Taste and adjust consistency with a splash more buttermilk if desired. Chill for at least 15 minutes to let flavors meld. Reserve 2–4 tablespoons for the sandwich and the rest for serving with fries/coleslaw if desired.

In a bowl combine 2 cups shredded cabbage and 1/2 cup shredded carrot. In a small bowl whisk together 1/4 cup mayonnaise, 1 tablespoon apple cider vinegar, 1 teaspoon sugar, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss dressing with cabbage mixture until evenly coated. Refrigerate for at least 10 minutes before serving.

Prep potatoes

Using a mandoline or sharp knife, cut the potato into very thin matchsticks (shoestring). Rinse the cut fries in cold water until water runs clear to remove starch, then pat completely dry with paper towels.

Fry fries

Heat oil in a heavy skillet or pot to 350°F. Fry the potatoes in small batches for 2–3 minutes until pale golden and just tender, remove with a slotted spoon and drain on paper towels. Increase oil temperature to 375°F and return fries in batches to deep-fry 1–2 minutes more until crisp and golden. Drain, immediately season with 1/2 tsp salt, and keep warm in a low oven while finishing other batches.