Chicken Bacon Ranch Sandwich

5 from 2 votes

Chicken Bacon Ranch Sandwich

We packed our Chicken bacon ranch sandwich with crisp chicken, crunchy bacon, juicy tomato slices, onion and lettuce. This multi-layered sandwich is served on sourdough bread slices and slathered with creamy ranch dressing. This is an amazing, full-meal sandwich!

Prep Time20

Cook Time15

Total Time35

Course: Sandwiches and Pizza

Cuisine: American

Keyword: chicken bacon ranch sandwich

Servings: Servings

Author: Pat Nyswonger

Ingredients

For the Crispy Chicken:

2 boneless chicken breasts sliced horizontally
¾ cup all-purpose flour
¼ cup cornstarch the secret to a crisp coating
1 teaspoon salt
1-½ cups Panko bread crumbs
2 egg whites whisked
2 to 4 tablespoons of vegetable oil more if needed

For the Sandwich

3 to 4 tablespoons of butter or cream cheese
¾ cup ranch dressing
8 slices thick-cut bacon
8 slices Pepper Jack cheese
4 thin slices red onion
2 dill pickles
2 tomatoes thinly sliced
Green lettuce leaves
8 slices sourdough bread

Instructions

For the Crispy Chicken:

Set up a 3-bowl breading station: Stir the flour, cornstarch, and salt together in one bowl. Whisk the egg whites into the second bowl. Add the bread crumbs to the third bowl.
Pat the chicken breast cutlets with paper towels. Working with one cutlet at a time, dredge the chicken in the flour, then dip it into the whisked egg whites turning to coat both sides.
Place the chicken into the dish of bread crumbs and spoon bread crumbs over the top of the chicken cutlet, pressing to adhere. Transfer the coated chicken cutlet to a parchment-lined platter and repeat with the remaining chicken.
Place a large skillet over medium heat, and add enough of the oil to lightly cover the bottom of the skillet. When the oil is hot, cook the chicken for 3 to 4 minutes on each side until golden brown. Transfer the chicken cutlets to a wire cooling rack.

Assemble the Sandwich:

Slather each slice of bread with butter or cream cheese. Cover the buttered bread with lettuce and add a chicken cutlet.
Drizzle the chicken with a tablespoon of Ranch dressing and top with onion, bacon, tomato, pickle, and more Ranch dressing.
Cover the sandwich with the remaining slices of bread and insert a wooden food pick in each sandwich.

Notes

Cornstarch in the flour makes the crust crisper.
Egg whites do not contain fat and they will create a crispier crust than a whole egg.
After placing the chicken cutlets in the skillet, do not move them as it will pull the coating off. Leave the cutlets to cook until you can see a golden-colored edge forming at the bottom. When the chicken is ready to turn it will release from the skillet without sticking.
To keep the chicken crust crisp, cool it on a wire rack rather than on a plate.
Choose your favorite ingredients and cheese for this sandwich.
This is a hearty multi-layered sandwich. Try to avoid overly soft bread. We used sourdough bread for our sandwich, but a hoagie roll or rustic bun will also work.

Nutrition