Fried Chicken Blt Melt Recipes

RACH'S RANCH FRIED CHICKEN SANDWICHES WITH BLT...AND OVERNIGHT PICKLES!

Steps:

• For the Refrigerator Overnight Pickles, arrange the cucumbers and onions, seeds, peppercorns, dill, bay and garlic in a Mason jar or airtight container
• Bring to a boil in a small pot the vinegar, water, sugar and salt, dissolve the sugar and salt, then pour over the top of the cucumbers and cool a bit
• Cover and refrigerate overnight and keep for up to 3 weeks
• For the Ranch marinade and dressing, combine all ingredients and divide, placing about ¾ cup in a plastic food storage bag and funnel the rest into a squirt bottle or transfer to an airtight container
• For the sandwiches, place chicken in bag with marinade and refrigerate overnight
• Preheat oven to 400˚F
• Arrange bacon on slotted pan or wire rack-lined baking sheet
• Bake until crisp
• Combine breadcrumbs and panko and season with garlic, onion and paprika
• Heat about 1 to 1 ½ inches frying oil in a large cast-iron skillet over medium-high heat
• Shake excess dressing off chicken and press evenly into coating on both sides
• Fry chicken about 3 minutes per each side until deeply golden and cooked through
• Drain on wire rack-lined baking sheet and top each piece with 1 slice cheese
• Place in the oven to melt
• Toss cabbage or lettuce with some Ranch dressing
• Assemble sandwiches: bun bottom, pickles, chicken, bacon, onion, tomato, cabbage or lettuce, bun top

GRILLED CHICKEN BLT WITH GREEN GODDESS SAUCE

Steps:

• Preheat a grill to medium high. Make the green goddess sauce: Combine the mayonnaise, chives, parsley, tarragon, capers, anchovy, garlic, lemon juice and a pinch each of salt and pepper in a small food processor. Puree until bright green and smooth. Transfer to a small bowl and stir in the sour cream. Season with salt and pepper. Thin with water if needed. Refrigerate until ready to use.
• Make the sandwiches: Season the chicken with salt and pepper and rub with the olive oil. Grill, flipping once, until well marked on both sides and cooked through, 6 to 8 minutes. Remove to a plate. Grill the buns until toasted.
• Serve the chicken on the buns with the green goddess sauce, tomatoes, bacon and lettuce.

BEST BLT CHICKEN PANINI

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, 6 to 8minutes. Drain bacon slices on paper towels.
• Spread mayonnaise on one side of the 4 slices of bread. Layer chicken slices, Swiss cheese, lettuce, tomato, and bacon, in that order, over 2 slices of bread. Place the remaining 2 bread slices on the top, mayonnaise side down.
• Heat a panini press over medium-high heat and coat with cooking spray. Place sandwiches inside. Cook until heated through and the cheese starts to melt, 5 to 7 minutes.
• Cut panini in half and serve immediately.

BLT CHICKEN SOUP

Steps:

• Place the chicken, wine, lemon peel, onion and 1 bay leaf in a small pot. Add about 1 quart of water or enough to cover the top of the chicken meat, bring to a low boil, then reduce the heat to a simmer and gently poach until cooked through, about 15 minutes. Cool the chicken until it is easy to handle, then dice or shred. Strain and reserve about 5 cups of the poaching liquid.
• Trim the leeks and halve lengthwise, then cut into 1-inch half-moons, wash in the sink or large bowl filled with cold water. Dry the leeks on a clean kitchen towel and reserve.
• Heat about 2 tablespoons extra-virgin olive oil, 2 turns of the pan, over medium-high heat. Add the bacon and cook until crisp at the edges, 3 minutes, drain off fat. Cook's Note: If there's more than a couple of tablespoons in the pot, then add 1 bay leaf, carrots, celery, leeks, tomatoes, salt, pepper, and thyme. Cook 12 to 15 minutes covered, stirring occasionally, until vegetables are tender and tomatoes burst. Add the cooked chicken, stock and reserved poaching liquid to the soup, heat through then cool completely and cover, store for make-ahead meal.
• To reheat the soup: Place the soup in a saucepan and bring to a boil, then add the pasta and cook to al dente, stir in the fresh herb of your choice and serve. If the soup is too thick, add a little water.