Crispy Chicken, Bacon, Ranch Melt Recipe

Prepare chicken

Slice each chicken breast into three evenly sized strips (about 1" wide) to yield three fingers per sandwich. If using tenders, trim to even thickness. Pat strips dry with paper towels.

Marinate: In a bowl combine buttermilk and egg; whisk until blended. Add chicken strips, cover, and refrigerate for at least 20 minutes (up to 2 hours). This tenderizes and helps coating stick.

Make dredging stations: In a shallow bowl whisk flour, cornstarch, smoked paprika, garlic powder, onion powder, salt, and black pepper. In a second shallow bowl place panko breadcrumbs. Remove chicken from marinade, letting excess drip off.

Coat: Dredge each strip first in the seasoned flour mixture, shaking off excess, then back into the egg/buttermilk briefly, then press into panko until well coated. Place on a wire rack while you heat oil.

Heat oil: In a heavy skillet (cast iron or stainless) add enough vegetable oil to reach about 1/4" to 1/3" depth (about 3/4 to 1 cup). Heat over medium-high until oil registers 350°F (175°C) or a small breadcrumb sizzles immediately.

Fry: Fry chicken fingers in batches (do not crowd) 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to maintain oil temperature. Transfer to a paper-towel-lined plate or wire rack to drain and keep warm in a low 200°F oven while you finish remaining pieces.

Cook bacon: While chicken fries, cook bacon in a skillet over medium heat until crisp, 6–10 minutes, turning occasionally. Drain on paper towels and keep warm. Alternatively bake at 400°F (200°C) on a foil-lined sheet for 12–18 minutes.

Slice tomato: Cut tomato into 1/4" thick slices (3 slices total). Pat lightly to remove excess moisture so sandwich doesn’t get soggy.

Toast buns: Heat a griddle or skillet over medium heat. Lightly butter the cut sides of the buns and toast until golden, about 1–2 minutes. Remove from heat.

Assemble melts: Place 3 chicken fingers on the bottom half of each toasted bun. Top each set of chicken fingers with two slices of bacon (folded as needed), then place 2 slices of cheddar cheese over the bacon and chicken. If you like, add a lettuce leaf under the chicken for crunch.

Melt cheese & finish: Return assembled bottoms (open-faced) to the warm oven (or under a broiler on low) for 1–2 minutes just until cheese melts and starts to bubble. Watch closely if using broiler.

Sauce and top: Drizzle about 1 tablespoon ranch dressing over the melted cheese and place a tomato slice on each sandwich. Cap with the top bun. Serve immediately.