Labor Day

Crispy Chicken, Bacon & Ranch Sandwiches

with Honey-Butter Corn on the Cob

45 MIN

+$6.99/serving 4 Servings

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From the Test Kitchen

WHY WE LOVE THIS DISH
First, the chicken is marinated in savory spiced buttermilk, then coated with cornstarch, flour, and more spices before being pan-fried to crispy perfection. You'll layer the chicken onto cheesy, toasted challah buns alongside tangy pickles, crispy bacon, and a spicy ranch-scallion sauce for exciting flavor.
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Nutrition

PER SERVING
Calories

1250 Cals (est.)

View Full Nutrition

fresh

ingredients

4 Boneless, Skinless Chicken Breasts
8 oz Applewood Smoked Uncured Bacon
2 Pasture-Raised Eggs
4 Challah Buns
4 ears Of Corn
4 Scallions
4 oz White Cheddar Cheese
6 oz Pickle Chips
1 cup All-Purpose Flour
¼ cup Ranch Dressing
1 Tbsp Hot Sauce
2 oz Salted Butter
4 tsps Honey
½ cup Buttermilk
¼ cup Cornstarch
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Marinate the chicken

Remove the butter from the refrigerator to soften. Place an oven rack in the center of the oven; preheat to 450°F. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. In a large bowl, whisk together the buttermilk, eggs, and half the spice blend; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper on both sides. Place in the bowl of spiced buttermilk; stir to coat. Set aside to marinate, turning occasionally, at least 10 minutes.

2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the buns. Thinly slice the cheddar. In a bowl, combine the ranch dressing, sliced white bottoms of the scallions, and as much of the hot sauce as you'd like, depending on how spicy you'd like the dish to be. In a separate bowl, combine the honey and softened butter; season with salt and pepper. Using a fork, mash until smooth.

3 Cook the bacon

Line a sheet pan with foil. Place the bacon on the foil; arrange in an even layer. Roast 10 to 12 minutes, or until cooked through and crispy. Leaving the oven on, remove from the oven. Transfer to a paper towel-lined plate. Reserving the sheet pan, carefully discard the foil.

4 Coat the chicken

Coat the chicken Meanwhile, in a medium bowl, combine the flour, cornstarch, and remaining spice blend; season with salt and pepper. Working one piece at a time, coat the marinated chicken (letting any excess marinade drip off) in the seasoned flour (pressing gently to adhere). Transfer to a plate.

5 Cook the chicken

In a large pan (nonstick, if you have one), heat a thin layer of oil on medium-high. Once the oil is hot enough that a pinch of flour sizzles immediately when added, add the coated chicken (tapping off any excess flour before adding). Cook 6 to 9 minutes per side, or until golden brown and cooked through* (if the pan seems dry, add a drizzle of olive oil before flipping). Transfer to a paper towel-lined plate; immediately season with salt.

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

6 Cook the corn

Meanwhile, remove any husks and silks from the corn. Add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and tender. Turn off the heat. Drain thoroughly and pat dry with paper towels.

7 Toast the buns & serve your dish

Place the halved buns, cut side up, on the reserved sheet pan. Place the sliced cheddar on the top halves of the buns. Toast in the oven 2 to 3 minutes, or until the buns are toasted and the cheese is melted. Transfer to a work surface. Assemble the sandwiches using the toasted buns, spicy scallion ranch, pickles, cooked chicken, and cooked bacon. Serve the sandwiches with the cooked corn. Top the corn with the honey butter and sliced green tops of the scallions. Enjoy!