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Asiago Ranch Chicken Club

Crispy Asiago ranch chicken club sandwich stacked with bacon, lettuce, tomato, and melted Asiago cheese on a toasted bun
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Crispy buttermilk-marinated fried chicken topped with melty Asiago cheese, smoky bacon, fresh veggies, and ranch dressing on a toasted bun. A homemade Wendy’s copycat that beats the drive-thru every time.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 cup buttermilk
  • 2 1/2 teaspoons kosher salt, divided
  • 1 1/2 teaspoons ground black pepper, divided
  • 1 1/4 cups all-purpose flour
  • 2 teaspoons cornstarch
  • 1 teaspoon ground paprika
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • Vegetable oil for frying
  • 4 sandwich rolls, toasted
  • 4 slices Asiago cheese
  • 8 slices cooked bacon, crispy
  • 8 slices ripe tomato
  • 4 leaves leafy green lettuce
  • 4 tablespoons ranch dressing

Instructions

  1. Slice each chicken breast in half lengthwise to create 4 pieces. Pound each piece between two sheets of plastic wrap to an even 1/2-inch thickness.
  2. Place chicken in a resealable bag with buttermilk, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Seal and marinate in the refrigerator for 2 to 6 hours, or overnight.
  3. Line a baking sheet with parchment paper. In a shallow bowl, whisk together flour, cornstarch, paprika, onion powder, garlic powder, and the remaining salt and pepper.
  4. Drain the chicken through a colander. Dredge each piece through the flour mixture, pressing firmly, and set on the baking sheet. First dredge complete.
  5. Dredge each piece a second time, pressing firmly, and return to the baking sheet. Rest uncovered for 20 to 30 minutes. Do not skip this step.
  6. Heat 1 inch of vegetable oil in a Dutch oven to 350 degrees F, verified with a thermometer.
  7. Dredge each piece through the flour a third and final time just before frying.
  8. Fry in batches, without crowding, for 2 to 4 minutes per side until deep golden brown and the internal temperature reaches 165 degrees F.
  9. Drain on a cooling rack set over paper towels. Immediately top each piece with a slice of Asiago cheese to melt from residual heat.
  10. Toast the sandwich rolls. Build each sandwich with 1 tablespoon ranch dressing, leafy lettuce, 2 tomato slices, 2 strips of crispy bacon, and the cheesy fried chicken. Serve immediately.

Notes

  • The triple-dredge with a 20 to 30 minute rest between the second and third coat is essential for thick, fast-food-style breading that stays crispy.
  • Never crowd the frying pot – cook in batches so the oil temperature stays at 350 degrees F throughout.
  • No buttermilk? Mix 1 cup of milk with 1 tablespoon of lemon juice or white vinegar and let it sit for 5 minutes before using.
  • Air fryer method: cook at 350 degrees F for 6 minutes per side, then increase to 400 degrees F for 8 more minutes until golden and cooked through.
  • Freeze raw marinated chicken after the second dredge for up to 3 months. Thaw overnight in the fridge, then rest and do the third dredge before frying.

Nutrition

Find it online: https://www.benefitiany.com/asiago-ranch-chicken-club/