Asheville Hot Chicken & Ranch Melt Recipe
Spicy dusted fried chicken, cheddar, house-made pickles, buttermilk ranch, griddled Texas toast
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Chicken
In a large bowl, combine the flour, cornstarch, cayenne pepper, paprika, garlic powder, salt, and black pepper. Mix well. Dip the chicken breasts in buttermilk, then dredge them in the flour mixture until evenly coated.
- 2
Fry the Chicken
In a large skillet or deep fryer, heat the vegetable oil over medium-high heat. Once hot, add the coated chicken breasts and fry for about 6-8 minutes on each side, or until golden brown and cooked through. Remove from the oil and let drain on paper towels.
- 3
Assemble the Melt
On a griddle or skillet, toast the Texas toast slices until golden brown on both sides. Place a piece of fried chicken on two slices of toast, top with shredded cheddar cheese, house-made pickles, and buttermilk ranch dressing. Place the other two slices of toast on top to form a sandwich.
- 4
Serve
Cut the sandwiches in half and serve hot with extra ranch dressing on the side if desired.
