Fried Chicken Sandwiches & Herb-Ranch Dressing with Everything Bagel Corn on the Cob
Craft

Fried Chicken Sandwiches & Herb-Ranch Dressing

with Everything Bagel Corn on the Cob

50 MIN
+$6.99/serving 4 Servings
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From the Test Kitchen

WHY WE LOVE THIS DISH
Here, you'll pair crispy, buttermilk fried chicken with an herbaceous, creamy dressing that comprises tangy crème fraîche, ranch dressing, briny capers, and fresh chives, mint, and parsley. You'll top the chicken with pickled peppers and sandwich it all between fluffy challah buns.
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  • Nutrition
    PER SERVING
  • Calories
    960 Cals (est.)
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fresh
ingredients
Fried Chicken Sandwiches & Herb-Ranch Dressing with Everything Bagel Corn on the Cob
Title
  • 4 Boneless, Skinless Chicken Breasts
  • 2 Pasture-Raised Eggs
  • 4 Challah Buns
  • 6 Tbsps Ranch Dressing
  • 1 cup All-Purpose Flour
  • ½ cup Buttermilk
  • ¼ cup Cornstarch
  • 1 bunch Mint
  • 1 bunch Chives
  • 1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)
  • 2 bunches Parsley
  • 2 Tbsps Capers
  • 4 ears Corn
  • 4 Tbsps Crème Fraîche
  • 2 oz Pickled Goathorn Peppers
  • 2 oz Salted Butter
  • 1 Tbsp Everything Bagel Seasoning (Poppy Seeds, White Sesame Seeds, Black Sesame Seeds, Dried Minced Garlic, Dried Minced Onion & Coarse Salt)

Fried Chicken Sandwiches & Herb-Ranch Dressing

Pound & marinate the chicken
1 Pound & marinate the chicken

Remove the butter from the refrigerator to soften. Fill a large pot 3/4 of the way up with salted water; cover and heat to boiling on high. 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. Remove any husks and silks from the corn. Halve the buns. Roughly chop the peppers. Roughly chop the parsley leaves and stems. Thinly slice the chives. Pick the mint leaves off the stems; roughly chop the leaves. Roughly chop the capers. In a bowl, combine the ranch dressing, crème fraîche, chopped parsley, sliced chives, chopped mint, and chopped capers. Season with salt and pepper.

Prepare the remaining ingredients
Coat the chicken
3 Coat the chicken
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.
4 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 7 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. Carefully drain off and discard the oil. Wipe out the pan. 

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

Cook the chicken
Cook the corn
5 Cook the corn
Meanwhile, add the corn cobs to the pot of boiling water. Cook 3 to 4 minutes, or until bright yellow and slightly tender. Turn off the heat. Drain thoroughly and pat dry with paper towels.
6 Toast the buns & serve your dish
In the same pan, heat a drizzle of olive oil on medium-high until hot. Working in batches if necessary, add the halved buns, cut side down. Toast 30 seconds to 1 minute, or until lightly browned. Transfer to a work surface. Assemble the sandwiches using the toasted buns, herb-ranch dressing, cooked chicken, and chopped peppers. Serve the sandwiches with the cooked corn on the side. Top the corn with the softened butter and everything bagel seasoning. Enjoy!
Toast the buns & serve your dish
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