Crispy Chicken, Bacon & Ranch Sandwiches with Roasted Potatoes & BBQ Mayonnaise
Memorial Day

Crispy Chicken, Bacon & Ranch Sandwiches

with Roasted Potatoes & BBQ Mayonnaise

45 MIN
+$6.99/serving 2 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
    1330 Cals (est.)
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fresh
ingredients
Crispy Chicken, Bacon & Ranch Sandwiches with Roasted Potatoes & BBQ Mayonnaise
Title
  • 2 Boneless, Skinless Chicken Breasts
  • 4 oz Applewood Smoked Uncured Bacon
  • 1 Pasture-Raised Egg
  • ¾ lb Potatoes
  • 2 Challah Buns
  • 2 Tbsps All-Purpose Flour
  • 2 Scallions
  • 1 Tbsp Hot Sauce
  • 2 oz White Cheddar Cheese
  • 3 Tbsps Ranch Dressing
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 3 oz Pickle Chips
  • ¼ cup Buttermilk
  • ¼ cup Barbecue Sauce
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Smoky Spice Blend (Smoked Paprika, Sweet Paprika, Ground Yellow Mustard, Garlic Powder & Onion Powder)
  • 2 tsps Cornstarch
time-saving
tips & techniques
Marinate the chicken
1 Marinate the chicken

Preheat the oven to 450°F. In a medium bowl, whisk together the buttermilk, egg, and half the weeknight hero spice blend; season with salt and pepper. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove the plastic wrap. 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.

Prepare the remaining ingredients
2 Prepare the remaining ingredients

Meanwhile, wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. 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 mayonnaise and barbecue sauce; season with salt and pepper.

Roast the potatoes
3 Roast the potatoes
Line two sheet pans with foil. Transfer the potato wedges to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the smoky spice blend; toss to coat. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
Cook the bacon
4 Cook the bacon

Place the bacon on the remaining sheet pan; arrange in an even layer. Roast 8 to 10 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate. Reserving the sheet pan, carefully discard the foil.

Coat the chicken
5 Coat the chicken
Meanwhile, in a medium bowl, combine the flour, cornstarch, and remaining weeknight hero 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.
Cook the chicken
6 Cook the chicken

In a medium 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.

Toast the buns & serve your dish
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 roasted potatoes and BBQ mayonnaise on the side. Garnish the potatoes with the sliced green tops of the scallions. Enjoy!

Tips from Home Chefs

Marinate the chicken
1 Marinate the chicken

Preheat the oven to 450°F. In a medium bowl, whisk together the buttermilk, egg, and half the weeknight hero spice blend; season with salt and pepper. Pat the chicken dry with paper towels. Place between two sheets of plastic wrap on a sturdy work surface. Using the bottom of a heavy pan (or a meat mallet), pound the chicken to a ¼-inch thickness. Remove the plastic wrap. 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. Cut the potatoes into 1-inch-wide wedges. 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 mayonnaise and barbecue sauce; season with salt and pepper.

Prepare the remaining ingredients
Roast the potatoes
3 Roast the potatoes
Line two sheet pans with foil. Transfer the potato wedges to one sheet pan. Drizzle with olive oil and season with salt, pepper, and the smoky spice blend; toss to coat. Arrange in an even layer, skin side down. Roast 21 to 23 minutes, or until browned and tender when pierced with a fork. Remove from the oven.
4 Cook the bacon

Place the bacon on the remaining sheet pan; arrange in an even layer. Roast 8 to 10 minutes, or until cooked through and crispy. Transfer to a paper towel-lined plate. Reserving the sheet pan, carefully discard the foil.

Cook the bacon
Coat the chicken
5 Coat the chicken
Meanwhile, in a medium bowl, combine the flour, cornstarch, and remaining weeknight hero 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.
6 Cook the chicken

In a medium 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.

Cook the chicken
Toast the buns & serve your dish
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 roasted potatoes and BBQ mayonnaise on the side. Garnish the potatoes with the sliced green tops of the scallions. Enjoy!

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