This Bacon Ranch Chicken Melt is a tasty combination of juicy chicken, crispy bacon, and creamy ranch dressing, all melted together with cheese. It’s like a flavor party in your mouth!
You can whip this up easily for a quick dinner or enjoy it while watching your favorite show. Trust me, once you taste it, you’ll want it again and again. 🍗🥓
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are best for this recipe. If you prefer, you can use thighs for extra flavor, or even turkey cutlets if you’re looking for a lighter option.
Buttermilk: This helps tenderize the chicken. If you don’t have buttermilk, you can create a substitute by mixing regular milk with a splash of vinegar or lemon juice, letting it sit for a few minutes.
Panko Breadcrumbs: Panko gives a great crunch. If you don’t have panko, you can use regular breadcrumbs or even crushed cornflakes for that extra crunch. I love the cornflakes option!
Cheese: Sharp cheddar brings wonderful flavor. However, feel free to mix it up! Mozzarella, pepper jack, or even a cheese with herbs would also work nicely.
Bacon: Crispy bacon adds that irresistible crunch. You might try turkey bacon or even leave it out for a lighter version. Don’t skip the flavor boost – try adding some cooked mushrooms instead!
How Do I Make Sure My Chicken Is Perfectly Crispy?
A big part of the success of this melt lies in getting that chicken crispy! Here are some essential tips:
- Marinate the chicken long enough in the buttermilk—this adds flavor and moisture.
- Ensure your oil is hot enough before frying; it should shimmer but not smoke. Test it with a breadcrumb; it should sizzle when added.
- Don’t crowd the pan while frying—this lowers the temperature and can lead to soggy chicken. Cook in batches if necessary.
- Let the chicken rest on paper towels after frying. This drains excess oil and keeps it crispy.
These steps will help you achieve perfectly crispy chicken that holds up great in your melt!
Crispy Bacon Ranch Chicken Melt
Ingredients You’ll Need:
For The Chicken:
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For The Breading:
- 1 cup all-purpose flour
- 2 large eggs
- 1 cup panko breadcrumbs or crushed cornflakes for extra crunch
For Frying:
- Vegetable oil, for frying
For Assembly:
- 4 slices sharp cheddar cheese
- 8 slices cooked crispy bacon
- 4 slices sandwich bread (white or sourdough preferred)
- 1/2 cup ranch dressing, plus extra for serving
- 4 large kale or lettuce leaves
How Much Time Will You Need?
This delightful recipe takes approximately 30 minutes to prepare and an additional 10-15 minutes for cooking. So, in about 45 minutes, you’ll have a crunchy, cheesy meal ready to enjoy!
Step-by-Step Instructions:
1. Preparing the Chicken:
Start by slicing each chicken breast horizontally to create 4 thin cutlets. Place these cutlets in a large bowl and add the buttermilk, garlic powder, paprika, salt, and black pepper. Stir everything together so the chicken is well coated. Let it marinate for at least 30 minutes in the fridge, or up to 4 hours for maximum flavor.
2. Coating the Chicken:
Next, set up your breading station with three shallow dishes: one for flour, one for the beaten eggs, and one for the panko breadcrumbs. Take out the marinated chicken from the buttermilk, one piece at a time. First, dredge it in flour, then dip it into the eggs, and finally coat it thoroughly with the breadcrumbs. This will give it a lovely crispy texture!
3. Frying the Chicken:
Now, heat up about 1/2 inch of vegetable oil in a large skillet over medium-high heat. It should be hot but not smoking. Fry the coated chicken cutlets in batches for about 3-4 minutes on each side, until they are golden brown and cooked through. Once done, drain them on paper towels to remove any excess oil.
4. Toasting the Bread:
While the chicken is cooking, you can prepare the sandwich bread. Lightly butter each slice and toast them in a pan or toaster until they are golden brown and crispy. This will help hold the sandwich together!
5. Assembling the Melt:
Take one slice of toasted bread and spread a generous layer of ranch dressing on it. Place the crispy chicken cutlet on top, followed by a slice of cheddar cheese, two slices of crispy bacon, and a leaf of kale or lettuce. Finally, add another slice of toasted bread on top to complete your melt.
6. Melting the Cheese (Optional):
If you want that cheese extra melty, place the assembled sandwiches in a hot skillet. Cover them briefly with a lid and cook for just 1-2 minutes, or until the cheese has softened to your liking.
7. Serving:
Carefully cut the sandwich in half to reveal the delicious layers inside. Serve with extra ranch dressing on the side for dipping. Enjoy your Crispy Bacon Ranch Chicken Melt — it’s a perfect crunchy, cheesy, and flavorful sandwich!
Frequently Asked Questions
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great option and tend to be juicier than breasts. Just ensure they’re boneless and skinless for the best results in this recipe.
How Can I Make This Recipe Healthier?
To make it healthier, you can bake the chicken instead of frying it. Just bake the coated chicken cutlets at 400°F (200°C) for about 20-25 minutes, flipping halfway through for a crispy texture. You could also opt for whole grain bread and turkey bacon to reduce fat content.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, pop them in a toaster oven for a few minutes to get the bread crispy again, or microwave, but keep in mind that the bread may lose some crunchiness.
Can I Freeze the Assembled Sandwich?
It’s best to freeze the ingredients separately. You can freeze the cooked chicken and bacon, then assemble the sandwich fresh when you’re ready to eat. Just ensure everything is fully cooled before wrapping tightly for freezing!
