WEEKDAYS 1e|12c|p

Ranch Fried Chicken Sandwich

Michael Symon
Servings: 4
1 to 2 hr
Part 1 of 2

The only thing better than a chicken sandwich is Michael's fried chicken sandwich.

  • Ingredients
  • step-by-step directions
Ranch Fried Chicken Sandwich
  • Ranch Fried Chicken Sandwich
  • 4 cups Vegetable Oil (to fry)
  • 4 Boneless Chicken Thighs
  • 1/4 cup Cornstarch
  • 1/2 teaspoon Baking Powder
  • Salt
  • 2 tablespoons Homemade Ranch Seasoning (plus more for seasoning)
  • Dill Pickle Chips (to taste)
  • 4 Potato Rolls (lightly toasted)
  • Batter
  • 1/2 cup Cornstarch
  • 1/2 cup Flour
  • 1/2 teaspoon Baking Powder
  • 4 tablespoons Old Bay Seasoning
  • 1 teaspoon Cayenne
  • Salt
  • 1/4 cup Pilsner
  • 1/4 cup Water
  • 1/2 cup Vodka
  • BBQ Vinaigrette and Slaw
  • 1/4 cup Good Malt Vinegar
  • 2 teaspoons Your Favorite BBQ Sauce
  • 1 small minced Shallot
  • 3/4 cup Olive Oil
  • Salt
  • Freshly Ground Black Pepper
  • 1 cup finely Shredded Romaine Lettuce
  • 1 cup finely Shredded Iceberg Lettuce
  • 1/4 cup Picked Cilantro leaves
  • 3 tablespoons Sliced Scallions
  • Homemade Ranch Seasoning Powder
  • 1/2 cup Buttermilk powder
  • 1 tablespoon Dried Parsley
  • 1 teaspoon Onion Flakes
  • 2 teaspoons Onion Powder
  • 2 teaspoons Dried Dill
  • 3/4 teaspoon Garlic Powder
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 teaspoons Dried Chives
  • To Prepare the Chicken: Place a heavy bottomed Dutch oven over medium-high heat. Add the Oil and bring to 375 °F.
  • In a zip top bag or large bowl, mix together the Cornstarch, Baking Powder, a pinch of Salt and the Ranch Seasoning. Season the Chicken on both sides with Salt and Freshly Ground Black Pepper and add to the Cornstarch mixture. Coat the Chicken well but be sure to shake off any excess.
  • To Make the Batter: In a separate mixing bowl, whisk together all of the dry Batter ingredients, and then add all of the wet ingredients, stirring to smooth out any lumps.
  • When the Oil is up to temperature, dredge the Cornstarch coated Chicken pieces in to the Batter, letting any excess drip off and lay in to the Oil. Fry the Chicken in batches, one or two at a time so the temperature of the Oil doesn’t drop, and fry until golden brown on both sides. Remove to a paper towel lined tray, season with more Ranch Powder, and set aside to drain until you’re ready to assemble your sandwich.
  • For the Vinaigrette and Slaw: Whisk together the Vinegar, BBQ Sauce, Shallot and Olive Oil. Season well with Salt and Freshly Ground Black Pepper and add the Lettuces, Cilantro, and Scallion. Toss to coat.
  • To assemble a Sandwich: Place one fried Chicken thigh on the bottom half of the Potato Roll. Add 3-4 Pickle Chips. Place as much or as little of this slaw mixture on the sandwich, followed by the top Bun. Serve immediately and enjoy!
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