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Jalapeño Ranch Chicken Sandwich Recipe

Name: Mama's Boy Restaurants Jalapeño Ranch Chicken Sandwich Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb boneless skinless chicken breasts (or thighs); 1 cups buttermilk; 1 tbs hot sauce; 1 tsp kosher salt; 0.5 tsp black pepper; 1.75 cups all-purpose flour; 0.25 cups cornstarch; 1 tsp paprika; 1 tsp garlic powder; 1 tsp onion powder; 0.5 tsp cayenne pepper; 1.5 tsp kosher salt; 1 tsp black pepper; 2 units eggs; 0.25 cups milk; 1 cups neutral frying oil (vegetable or canola); 0.5 cups mayonnaise; 0.25 cups sour cream; 0.25 cups buttermilk (or milk); 1 units fresh jalapeño, seeded and finely chopped; 2 tbs fresh cilantro, chopped; 1 tbs fresh chives or green onion, chopped; 1 units garlic clove, minced; 0.5 tsp dried dill; 0.5 tsp dried parsley; 1 tbs lime juice; 0.5 tsp salt; 0.25 tsp black pepper; 4 units burger buns (toasted); 1 tbs butter (for toasting)

Inspired by Mama's Boy Restaurant

Time1h 15m

Serves4

Fried chicken, lettuce, pickles and jalapeño ranch on a toasted bun. Served with fries.

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Ingredients

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Chicken & Marinade

1 lb boneless skinless chicken breasts (or thighs)

1 cups Buttermilk

1 tbs Hot sauce

1 tsp kosher salt

1/2 tsp black pepper

Breading & Frying

1 3/4 cups 00 bread flour

1/4 cups Cornstarch

1 tsp Watkins paprika

1 tsp Watkins garlic powder

1 tsp Onion powder

1/2 tsp Cayenne pepper

1 1/2 tsp kosher salt

1 tsp black pepper

2 units Eggs

1/4 cups Milk

1 cups neutral frying oil (vegetable or canola)

Jalapeño Ranch

1/2 cups Mayonnaise

1/4 cups Sour cream

1/4 cups buttermilk (or milk)

1 units fresh jalapeño, seeded and finely chopped

2 tbs Fresh cilantro, chopped

1 tbs fresh chives or green onion, chopped

1 units garlic clove, minced

1/2 tsp Dried dill

1/2 tsp Dried parsley

1 tbs ReaLime juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Assembly & Sides

4 units burger buns (toasted)

1 tbs butter (for toasting)

4 units romaine or iceberg lettuce, leaves

8 slices dill pickle slices

1 lb fries (frozen or fresh)

1 tsp salt (for fries)

Method

Chicken & Marinade

Pound and Marinate

If using breasts, butterfly each and gently pound to an even 1/2-inch thickness. Place chicken in a shallow dish, whisk together buttermilk, hot sauce, 1 tsp kosher salt and 1/2 tsp black pepper, pour over the chicken, cover and refrigerate at least 1 hour (or up to overnight) to tenderize and flavor.

Breading & Frying

Prepare Breading Stations

In a shallow bowl or plate, whisk together the flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1.5 tsp kosher salt and 1 tsp black pepper. In a second bowl whisk the eggs with 1/4 cup milk until combined.

Heat Oil

Pour neutral oil into a heavy skillet or cast-iron pan to a depth of about 1/2 inch (about 1 cup). Heat over medium-high until the oil reaches 350°F (175°C) or a small piece of bread sizzles and browns in about 45 seconds.

Dredge and Fry

Remove one piece of marinated chicken, let excess marinade drip off, dunk into the egg wash, then press firmly into the seasoned flour mixture to coat thoroughly. For an extra-crispy crust, double-dip: return to egg wash and re-coat with flour. Carefully place breaded chicken into hot oil, working in batches without crowding. Fry 3–4 minutes per side (thicker pieces may take 5–6 minutes) until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet to drain; keep warm in a 200°F (95°C) oven if needed.

Jalapeño Ranch

While chicken marinates, combine mayonnaise, sour cream and 1/4 cup buttermilk in a bowl. Stir in chopped jalapeño, cilantro, chives, minced garlic, dried dill, dried parsley, lime juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or heat (add more jalapeño or a splash of hot sauce). Refrigerate at least 20 minutes to let flavors meld.

Assembly & Sides

Cook Fries

Cook fries according to package instructions or: toss fresh fries with a little oil and spread on a baking sheet and bake at 425°F (220°C) for 20–30 minutes, turning once, until golden and crisp. Season with 1 tsp salt.

Toast Buns

Brush cut sides of buns with melted butter and toast in a skillet or under a broiler until golden, about 1–2 minutes.

Assemble Sandwiches: Spread a generous tablespoon (or to taste) of jalapeño ranch on both top and bottom buns. Place a lettuce leaf on the bottom bun, top with a warm fried chicken piece, add two pickle slices, more jalapeño ranch if desired, and finish with the top bun. Serve immediately with fries on the side.

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