Weekend project
Crispy Chicken Bacon Ranch Sandwich
Brioche, crispy chicken and bacon. This one involves frying, so it is less of a weeknight shortcut.
Inspired by @thebestrecipespot
Ingredients
- 2 small boneless chicken breasts, pounded to ½-inch thickness
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 tsp each garlic powder, onion powder and paprika
- ½ tsp salt, ¼ tsp pepper, pinch of cayenne
- 4 cooked bacon slices
- 2 brioche buns and 1 tbsp butter
- 2 tbsp ranch dressing and 1 tbsp mayonnaise
- 2 lettuce leaves, 4 tomato slices and 4 pickle slices
- Neutral frying oil, enough for ½ inch in the skillet
Method
- Refrigerate the chicken in buttermilk for at least 15 minutes. Combine the flour with the seasonings in a shallow bowl.
- Heat ½ inch of oil in a heavy skillet to 350°F. Lift the chicken out of the buttermilk and coat with the flour mixture. Discard the remaining marinade.
- Carefully lower the chicken into the oil. Cook about 4–5 minutes per side, adjusting the heat to maintain 350°F, until the thickest part reaches 165°F. Drain on a rack.
- Butter and toast the buns. Mix ranch and mayonnaise, spread onto the buns, then stack with lettuce, tomato, chicken, bacon and pickles.
