Ranch Chicken Fried Sandwich Recipes

CRISPY RANCH FRIED CHICKEN

Steps:

• In a large shallow dish, combine 2-2/3 cups flour and Hidden Valley® Original Ranch® Seasoning & Salad Dressing Mix Shaker. In another shallow dish, beat eggs and 1-1/2 cups water; add 1 teaspoon salt and the remaining 1-1/3 cup flour and 1/2 teaspoon pepper. Dip chicken in egg mixture, then place in the flour mixture, a few pieces at a time. Turn to coat., In a deep-fat fryer, heat oil to 375°. Working in batches, fry chicken, several pieces at a time, until golden brown and a thermometer inserted into chicken reads 165°, 7-8 minutes on each side. Drain on paper towels.

RANCH CHICKEN FRIED SANDWICH

Steps:

• Place Miracle Whip in a small bowl. Add: Garlic salt, Lemon Pepper and Italian Seasoning Mix well
• Brush: miracle whip mixture onto chicken breasts making sure to cover both sides. Coat: Evenly with Panko bread crumbs.
• Heat: Cooking Oil in skillet on low-med heat (4) Fry: Chicken breasts in skillet until cooked, turning only once. (Approximately 10 mins.)
• Let Chicken cool and then serve on French rolls. *I like to add fresh yellow or orange bell peppers to this sandwich. Makes a meal by itself.

FRIED CHICKEN SANDWICH

Steps:

• In a small bowl, add salt, mustard powder, and onion powder; stir well to combine. On a rimmed baking sheet lined with parchment paper, lay out the chicken breasts and sprinkle with the spice cure, coating evenly on both sides. Cover with plastic wrap and refrigerate for up to 1 hour.
• Make Spicy Rooster Sauce: In a small bowl, add mayonnaise, hot sauce, salt, and cayenne. Stir together until the sauce is smooth and thoroughly combined. Set aside.
• Make the batter: In a large bowl, add the cornstarch, flour, and salt. Slowly pour in the cold water, whisking continuously, until the mixture is smooth and the consistency of thin pancake batter. Add more water as needed to thin the batter.
• Heat oil: Clip a deep fry thermometer onto a large, heavy pot. Add enough oil to fully submerge the chicken pieces-about halfway up the side of the pot. (Oil expands as it heats, so don't overfill the pot.) Heat the oil over low heat until it goes past 300 degrees F. (It's fine if the oil temperature goes up to 350 degrees F, because it will drop once the chicken goes in.) Coat chicken: When the oil is hot, add all the chicken into the batter and fully coat each piece.
• First fry: Hold one end of a chicken breast with tongs and allow excess batter to drip off. Gently swirl the tip of the piece in the hot oil to set the crust; this will prevent the chicken from sticking to the bottom of the pot. Then ease the rest of the piece into the oil. Repeat with all the chicken pieces. Fry for 3 minutes. Use a slotted spoon or spider strainer to make sure the chicken pieces don't stick together or to the bottom of the pot. If they do stick, gently separate them; try not to tear the delicate crust! In the meantime, use the slotted spoon to remove and discard any bits of floating batter in the oil.
• After 3 minutes, use the slotted spoon to carefully transfer the chicken pieces to a rack set over a paper towel-lined baking sheet. (The chicken won't be fully cooked-there's a second fry.) Let the chicken rest for at least 10 minutes at room temperature. While it hangs out, reheat the oil to 350 degrees F. (Note: The chicken can be made to this point up to 1 day ahead, then cooled and refrigerated; bring it back to room temperature before the second fry.) Second fry: Fry the chicken pieces again, for 3-4 minutes or until golden brown and crispy.
• Drain, season, and assemble: With the slotted spoon, transfer the chicken pieces to drain on the rack again. Shake ranch dressing seasoning over the fried chicken breasts, coating well on both sides. Place 1 or 2 slices of cheese on top of the hot chicken. Spread about 1 tablespoon Spicy Rooster Sauce on the bottom half of a bun, followed by several pickle slices. Place the chicken, cheese-side up, on the bottom bun and cover with the top. Repeat with remaining buns. Serve immediately with remaining Spicy Rooster Sauce on the side.

FRIED CHICKEN SANDWICH

Steps:

• Place each chicken breast between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to an even thickness. Cut each breast in half and place in a bowl. Pour pickle brine on top and let sit for 1 hour.
• Meanwhile, mix flour, powdered sugar, salt, paprika, pepper, celery salt, and basil in a bowl.
• Whisk eggs and milk together in another bowl.
• Drain liquid from the chicken and rinse off briefly. Shake any excess liquid from chicken.
• Heat oil in a deep-fryer or large skillet to 350 degrees F (175 degrees C).
• Dip each piece of chicken into the flour mixture, then into the egg-milk mixture, then coat again with the flour. Dip each piece again, if desired.
• Deep-fry chicken, 3 pieces at a time, until golden brown, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Let chicken rest on a cooling rack set over a baking sheet for 5 minutes. While chicken is resting, lightly butter each sandwich bun and toast them in a skillet.
• Add 2 pickle slices to the bottom of each bun, then a chicken piece, then top with the other bun. Repeat to make remaining sandwiches.

RANCH CHICKEN SANDWICHES

Steps:

• With a very sharp knife, cut the chicken breasts in half down the middle. This will result in 8 chicken breast pieces that are thinner and uniform in size.
• Next, make the marinade. In a large bowl mix together the honey, mustard, paprika, salt, pepper to taste, lemon juice and crushed red pepper flakes if using. Stir to combine.
• Add the chicken to the marinade and toss to coat. Cover the bowl with plastic wrap and marinate in the fridge, 2 to 4 hours.
• While the chicken marinates, fry up the bacon until chewy. When finished cooking, reserve 1/4 cup of the bacon grease and pour off the rest of the grease (but do not clean the skillet).
• When you are ready to cook the chicken, remove it from the marinade and cook it in the skillet over medium-high heat, 3 to 4 minutes each side. Brush a little reserved bacon grease on the chicken as you cook it. (Or you can grill the chicken breasts on an indoor or outdoor grill.)
• When a couple of minutes grilling time are left, lay 2 pieces of bacon onto each chicken breast. Top with some Cheddar and allow it to melt on the grill (if you need to remove the chicken you can finish melting the cheese under the broiler).
• Halve the rolls and immediately load with the bacon-and-cheese covered chicken.

RANCH CHICKEN SANDWICHES

Steps:

• Preheat a grill or grill pan to medium high. Combine 1/4 cup buttermilk, the hot sauce, 1/2 teaspoon salt, and pepper to taste in a large bowl. Add the chicken and turn to coat; let stand 10 minutes.
• Meanwhile, make the ranch sauce: Mince the garlic with 1/4 teaspoon salt on a cutting board; mash with the flat side of a chef's knife to make a paste. Combine the garlic paste, mayonnaise, vinegar, the remaining 2 tablespoons buttermilk and the chives in a small bowl. Season with salt and pepper.
• Transfer the chicken to the grill, letting the excess marinade drip off. Grill until marked on the bottom, 3 to 4 minutes, then flip the chicken, top each piece with a slice of cheese and continue grilling until just cooked through, 2 to 4 more minutes.
• Spread each roll with some of the ranch sauce and fill with the chicken, lettuce and tomato. Serve with potato chips.

ROUTE 66 CHICKEN FRIED STEAK SANDWICH

Steps:

• Combine milk, cola, and steak sauce in a large resealable dish or bag and add the tenderized round steak. Marinate for 30 minutes, or overnight.
• Combine flour, salt, pepper, paprika, granulated onion, and granulated garlic for the chicken fry breading in a shallow dish. Whip egg in a second shallow dish until light and frothy for the chicken dip. Add buttermilk, salt, and pepper.
• Drain steaks from the steak marinade and dredge in chicken fry mixture, shaking off excess. Then dredge in the chicken dip mixture, allow excess to drip off. Dredge in the chicken fry mixture again, shaking off excess. Place steaks on a sheet pan and press any remaining flour mixture onto the steaks. Let stand for 10 minutes.
• Preheat an air fryer to 400 degrees F (200 degrees C).
• Place steaks in the air fryer basket. Lightly coat with vegetable oil spray.
• Air fry for 4 minutes. Carefully turn steaks and coat the other side with vegetable oil spray. Air-fry for another 4 minutes. Serve each steak on a toasted bun, topped with lettuce, tomato, pickles, and mayonnaise.

BEST-EVER FRIED CHICKEN SANDWICHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place 1/2 cup flour in a small bowl.
• Beat egg in a shallow bowl with a fork.
• Place 1 cup flour in a bowl; mix in ranch dressing.
• Split chicken breasts to create 4 pieces. Coat each piece with plain flour, dip in egg, and coat with flour-ranch mixture. Place on a wire rack set over a rimmed baking sheet.
• Heat oil in a large saucepan until almost boiling. Add 2 pieces chicken; fry until lightly golden, turning once, about 5 minutes. Return chicken to the wire rack. Repeat with remaining 2 pieces chicken.
• Bake chicken in the preheated oven until juices run clear, about 10 minutes.
• Mix mayonnaise and sriracha sauce together in a small bowl. Spread on rolls. Place 4 pickle slices on each roll. Place 1 piece of chicken on each sandwich.