Asiago Ranch Chicken Club Recipe

INGREDIENTS

FOR THE FRIED CHICKEN

• 2 boneless, skinless chicken breasts
• 1 cup buttermilk
• 2½ teaspoons kosher salt divided
• 1½ teaspoons ground black pepper divided
• 1¼ cups all-purpose flour
• 2 teaspoons cornstarch
• 1 teaspoon ground paprika
• 1 teaspoon onion powder
• ½ teaspoon garlic powder

FOR ASSEMBLY

• 4 slices Asiago cheese
• 4 Sandwich rolls
• 8 slices cooked bacon
• 8 slices tomato
• 4 leaves leafy lettuce
• 4 tablespoons Ranch dressing

EQUIPMENT

• Dutch Oven
• Deep Fry Oil Thermometer

INSTRUCTIONS

• Using a sharp knife parallel to your work surface, cut the chicken breasts in half, creating 4 thin pieces. Place each piece between 2 sheets of plastic wrap and use a meat mallet or rolling pin to pound them to ½-inch thickness.2 boneless, skinless chicken breasts
• Place the chicken in a plastic Ziplock bag. Add the buttermilk, ½ teaspoon salt, and ½ teaspoon black pepper. Massage the liquid around the chicken, seal the bag, and marinate in the refrigerator for 2-6 hours, or overnight.1 cup buttermilk,2½ teaspoons kosher salt,1½ teaspoons ground black pepper
• When ready to fry, line a baking sheet with parchment paper; set aside.
• In a large shallow bowl, whisk together the flour, cornstarch, paprika, onion powder, garlic powder, and remaining salt and pepper.1¼ cups all-purpose flour,2 teaspoons cornstarch,1 teaspoon ground paprika,1 teaspoon onion powder,½ teaspoon garlic powder
• Pour the contents of the bag of chicken into a large colander set over the sink, draining the buttermilk from the chicken.
• Dip the chicken pieces into the flour mixture one at a time, then transfer them to the baking sheet. Dip them a second time, and allow them to rest for 20-30 minutes.
• Meanwhile, heat 1-inch of cooking oil in a frying pan or deep Dutch oven to 350°F. Dredge the chicken through the flour mixture a second time before adding them to the hot oil.
• Fry the chicken in batches for 2-4 minutes per side, until golden brown and cooked through to 165°F. Set them on a cooling rack set over paper towels to drain.
• Top each piece of chicken with a slice of Asiago cheese, then build your sandwiches on toasted buns.4 Sandwich rolls,4 slices Asiago cheese,8 slices cooked bacon,8 slices tomato,4 leaves leafy lettuce,4 tablespoons Ranch dressing

NOTES

• If you don’t have buttermilk, you can make your own! Measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
• You can grill the chicken instead of frying it.
• To make these sandwiches spicy, add ⅛-¼ teaspoon of ground cayenne pepper to the flour mixture.
• Serve these sandwiches with french fries, onion rings, or a crisp side salad.

Storage: Store assembled Asiago ranch chicken clubs in an airtight container in the refrigerator for up to 1 day. Store chicken separately for up to 3 days, or freeze for up to 3 months.