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Mk Ranch Chicken Sandwich Recipe

Name: MK Ranch Bar & Grills MK Ranch Chicken Sandwich Recipe
Cook time: 40 min
Total time: 40 min
Yield: 1 servings
Cuisine: American
Ingredients: 1 piece boneless skinless chicken breast fillet (trimmed to ~6 oz); 3 tbs buttermilk; 1 tsp hot sauce (optional, for marinade); 3 tbs all-purpose flour; 1 tbs cornstarch; 1 tsp paprika; 0.5 tsp garlic powder; 0.5 tsp onion powder; 1 tsp salt; 0.5 tsp black pepper; 1 cup vegetable oil (for frying); 1 tsp neutral oil or spray (for grilling/toasting, optional); 4 tbs mayonnaise; 1.5 tbs sriracha or other chili sauce; 0.5 tsp Dijon mustard; 0.5 tsp lemon juice; 0.25 tsp honey (optional, for balance); 1 piece brioche buns; 3 slice dill pickles (sliced); 1 tsp butter (softened, for toasting buns); 1 leaf leaf lettuce or shredded iceberg; 1 slice tomato (sliced); 2 slice extra pickle chips

Inspired by MK Ranch Bar & Grill

Time40m

Serves1

6oz premium breast filet, grilled or buttermilk hand-breaded and fried to perfection. Served with pickles and spicy mayo on a toasted brioche bun | MK Ranch Specialty

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Ingredients

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Chicken

1 piece boneless skinless chicken breast fillet (trimmed to ~6 oz)

3 tbs Buttermilk

1 tsp hot sauce (optional, for marinade)

3 tbs 00 bread flour

1 tbs Cornstarch

1 tsp Watkins paprika

1/2 tsp Watkins garlic powder

1/2 tsp Onion powder

1 tsp Celtic sea salt

1/2 tsp black pepper

1 cup vegetable oil (for frying)

1 tsp neutral oil or spray (for grilling/toasting, optional)

Spicy Mayo & Assembly

4 tbs Mayonnaise

1 1/2 tbs sriracha or other chili sauce

1/2 tsp Dijon mustard

1/2 tsp ReaLemon lemon juice

1/4 tsp honey (optional, for balance)

1 piece brioche buns

3 slice dill pickles (sliced)

1 tsp butter (softened, for toasting buns)

Optional Garnish (MK Ranch style)

1 leaf leaf lettuce or shredded iceberg

1 slice tomato (sliced)

2 slice extra pickle chips

Method

Chicken

Pound and prepare

If the chicken breast is thicker than 3/4 inch at the thickest point, place it between plastic wrap and gently pound to an even thickness of about 3/4 inch so it cooks evenly. Trim any excess fat.

Marinate (for buttermilk breaded option)

In a shallow bowl, combine 3 tablespoons buttermilk and 1 teaspoon hot sauce (optional). Add the chicken and turn to coat. Cover and refrigerate for 30 minutes to 2 hours. (If you plan to grill instead of breading, skip the buttermilk soak and proceed to seasoning under 'Seasoning for grilling'.)

Prepare dredge

In a separate shallow bowl or plate, whisk together 3 tablespoons all-purpose flour, 1 tablespoon cornstarch, 1 teaspoon paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1 teaspoon salt and 1/2 teaspoon black pepper. This will be the breading for the buttermilk chicken.

Bread the chicken

Remove the marinated chicken from the buttermilk, letting excess drip off. Dredge thoroughly in the seasoned flour mixture, pressing to adhere a good coating on all sides. Set on a wire rack for 5 minutes so the crust sets.

Fry the chicken

Pour about 1/2 to 1 cup vegetable oil into a skillet (cast-iron preferred) to achieve a shallow fry depth of roughly 1/4 to 1/2 inch. Heat over medium-high until oil registers 350°F (175°C) or a pinch of flour sizzles on contact. Carefully place the breaded chicken in the hot oil. Fry 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat to prevent over-browning. Transfer to a wire rack set over a sheet pan and rest 3–5 minutes.

Seasoning for grilling (alternate preparation)

If you prefer the grilled option, skip breading. Lightly brush the chicken with 1 teaspoon neutral oil, then season both sides with 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, 1/4 teaspoon garlic powder and 1/4 teaspoon onion powder. Preheat a grill or grill pan to medium-high. Grill 4–5 minutes per side until nicely charred and internal temperature reaches 165°F (74°C). Let rest 3–5 minutes.

Spicy Mayo & Bun

Make the spicy mayo

In a small bowl combine 4 tablespoons mayonnaise, 1.5 tablespoons sriracha, 1/2 teaspoon Dijon mustard, 1/2 teaspoon lemon juice and 1/4 teaspoon honey (optional). Whisk until smooth and taste; adjust heat/sweetness to preference.

Toast the brioche bun

Halve the brioche bun. Spread about 1 teaspoon softened butter on the cut sides. In a skillet over medium heat or on the grill, toast cut sides buttered-side down until golden and slightly crisp, about 1–2 minutes.

Assemble the sandwich

Spread a generous layer (about 1 to 1.5 tablespoons) of spicy mayo on the bottom bun. Place the rested 6 oz chicken filet on top. Add 3 pickle slices evenly over the chicken. Add optional lettuce and tomato if desired. Spread a thin layer of spicy mayo on the top bun and place it atop the sandwich. Press gently, slice if desired, and serve immediately.

Serving & Finishing

Serve the MK Ranch Chicken Sandwich immediately while the chicken is hot and the bun is still slightly crisp. Provide extra spicy mayo or pickle chips on the side as desired.

If preparing multiple sandwiches, keep fried chicken on a low oven (200°F / 95°C) on a wire rack to maintain crispness while finishing remaining sandwiches.