Fried Chicken Bacon Ranch BLT
It's a BLT but packed full of crispy fried chicken breast, crunchy bacon, juicy tomato slices, onion and lettuce. You'll need both hands to manage this sandwich served on sourdough bread with creamy ranch dressing. This delicious creation is a full-meal!
For the Crispy Fried Chicken Breasts
For Building the Sandwich
Instructions
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Step 1
Set up a 3-bowl breading station: Stir the flour and cornstarch together in one bowl. Whisk the egg whites into the second bowl, and add the bread crumbs to the third bowl.Pat the chicken breast cutlets with paper towels and 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. Then put the chicken into the dish of bread crumbs and spoon bread crumbs over the top of the chicken cutlet, pressing the bread crumbs onto the chicken. Place the coated chicken onto a parchment-lined pan and repeat with the remaining chicken.
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Step 2
In a large skillet over medium heat, and add enough oil to lightly cover the bottom of the skillet (If I've just fried my bacon up I like to leave some of the bacon grease in the skillet, too.) and cook the chicken for 3 to 4 minutes on each side until golden brown. Transfer the chicken cutlets to a wire cooling rack.
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Step 3
Slather each slice of bread with cream cheese or butter, then 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, and more Ranch dressing.Cover the sandwich with the remaining slices of bread and insert a wooden food pick in each sandwich, slice in half on the diagonal and enjoy!
Note
The tips for cooking crispy chicken breasts are what really drew me to this recipe from Savor The Best and they worked! This chicken was juicy, flavorful and extra crispy! I changed up just a couple things from the original recipe to suit our tastes but here are a couple more tips from the author, "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. 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."
