Bacon Chicken Ranch Post Its Recipe

Prepare chicken

Trim any excess fat from the chicken breasts and slice each breast horizontally to make 2 thinner cutlets (about 1/2-inch thick). If breasts are small, leave whole. Pat dry with paper towels.

Make marinade

In a medium bowl whisk together buttermilk, 1/2 cup ranch dressing, garlic powder, onion powder, 1/2 tsp salt and 1/2 tsp black pepper until smooth.

Place chicken cutlets in a resealable bag or shallow dish and pour marinade over them, ensuring pieces are coated. Refrigerate for at least 30 minutes and up to 4 hours (longer will make chicken more tender and flavorful).

Set up dredging station

Place flour in a shallow bowl. In a second shallow bowl whisk eggs with 2 tablespoons milk. In a third bowl combine panko, grated Parmesan, smoked paprika, dried parsley, 1/2 tsp salt and 1/2 tsp black pepper.

Remove chicken from marinade and let excess drip off. Dredge each piece in flour, shaking off excess; dip into egg wash, then press into the panko-Parmesan mixture to coat thoroughly. Place breaded cutlets on a wire rack and let rest 10 minutes so coating adheres.

Cook bacon

In a large skillet over medium heat, cook bacon strips until crisp, 6–8 minutes, turning as needed. Transfer bacon to a paper towel-lined plate to drain. Reserve 1 tablespoon of bacon fat in the skillet; discard the rest or save for another use.

Add 2 tablespoons butter or neutral oil to the skillet with reserved bacon fat and heat over medium-high until shimmering. Working in batches if necessary, add breaded chicken cutlets and cook 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Adjust heat so the breading browns without burning. Transfer cooked cutlets to a baking sheet and tent with foil to keep warm.

Preheat broiler to high (optional): If you want melted cheese and crisped bacon on top, arrange cooked cutlets on an oven-safe tray, top each with shredded cheddar and a slice or crumbled pieces of cooked bacon. Broil 1–2 minutes until cheese melts and edges begin to brown. Watch closely to avoid burning.

Alternatively, skip broiler and simply top each cutlet with shredded cheddar and crumbled bacon, letting residual heat melt the cheese for a minute.

Drizzle about 1–2 tablespoons of reserved ranch dressing over each cutlet and garnish with sliced green onions. If desired, squeeze a little lemon juice over the top for brightness. Serve immediately.