Description
This Asiago Ranch Chicken Club recipe is a copycat version of Wendy’s popular sandwich, featuring crispy, buttermilk-marinated fried chicken breasts coated in a seasoned flour blend, topped with melted Asiago cheese, crispy bacon, fresh lettuce, and tomato, all layered on toasted sandwich rolls with creamy ranch dressing. Perfect for a satisfying homemade chicken sandwich experience.
Ingredients
Chicken Marinade
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- ½ teaspoon kosher salt
- ½ teaspoon ground black pepper
Flour Dredge
- 1¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon ground paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
Other Ingredients
- Vegetable oil (for frying)
- 4 slices Asiago cheese
- 4 sandwich rolls
- 8 slices cooked bacon
- 8 slices tomato
- 4 leaves leafy lettuce
- 4 tablespoons ranch dressing
Instructions
- Cut the Chicken: Using a sharp knife, cut each chicken breast in half to create 4 smaller pieces for even cooking.
- Pound Chicken: Place each chicken piece between two sheets of plastic wrap and use a meat mallet or rolling pin to pound them to ½-inch thickness.
- Marinate: Place the chicken pieces in a resealable plastic bag, add buttermilk, ½ teaspoon salt, and ½ teaspoon black pepper. Massage the marinade around the chicken, seal the bag, and refrigerate for 2 to 6 hours, or overnight for best results.
- Prepare Dredge Mixture: In a shallow bowl, whisk together all-purpose flour, cornstarch, paprika, onion powder, garlic powder, remaining 2 teaspoons salt, and 1 teaspoon black pepper.
- Drain Chicken: Remove chicken from the marinade and drain buttermilk in a colander placed over the sink.
- Dredge Chicken: Dip each piece of chicken into the flour mixture one at a time, place them on a parchment-lined baking sheet, then dredge a second time. Let rest for 20 to 30 minutes to help the coating adhere.
- Heat Oil: Pour vegetable oil into a frying pan or Dutch oven to a depth of about 1 inch and heat to 350°F (175°C).
- Final Dredge: Dredge the chicken pieces a third time in the flour mixture before frying.
- Fry Chicken: Fry the chicken in batches to avoid overcrowding. Cook each side for 2 to 4 minutes until golden brown and the internal temperature reaches 165°F (74°C). Drain on a cooling rack set over paper towels.
- Assemble Sandwich: Top each fried chicken piece with a slice of Asiago cheese to let it melt slightly. Toast the sandwich rolls. Build the sandwiches by spreading ranch dressing on the buns, adding lettuce leaves, tomato slices, bacon, and the Asiago-topped chicken piece. Close the sandwich and serve.
Notes
- Marinating the chicken for longer (up to overnight) enhances tenderness and flavor.
- Pounding the chicken to an even thickness ensures uniform cooking.
- Resting the dredged chicken before frying helps the coating stick better and results in a crispier crust.
- Use a thermometer to maintain oil temperature for even frying and to avoid greasy chicken.
- Drain fried chicken on a wire rack instead of paper towels when possible to keep it crispy.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: American
