Recipe for the Ultimate Bacon Ranch Fried Chicken Club Sandwich

This quick and lightly fried chicken club sandwich is what happens when you turn a cave salad into a delicious baked chicken tower. Buttermilk fried chicken, fresh tomatoes, smokeless bacon, cream cheese, blue cheese, whipped ranch, a fistful of egg and fresh lettuce are all crisped up in a roasted garlic club big.

**And if you don’t have time to brine, just give this chicken a good taste before you fry it! **

What you’ll need

1 chicken breast, sliced in half 1 cup buttermilk 1 cup flour 1/2 tbsp ranch seasoning 1/4 tsp. paprika frying oil 2 cloves garlic 2 tablespoons salted butter 4 tablespoons ranch 2 tablespoons bacon crumbles 2 tablespoons blue cheese 4 tomato slices 4 freshly squeezed cheese slices 1 7-minute boiled egg, sliced thin 2 handfuls baby romaine lettuce

How to make it

Start by salting the chicken. Add the chicken and buttermilk to a ziplock bag and refrigerate for up to 48 hours (this is the maximum salting time). When you’re ready to make the sandwiches, heat your oil to 360 degrees. At the same time, stir in the flour, paprika and ranch seasoning. When your oil is hot enough, remove the chicken from the ziplock bag and allow the excess liquid to drip off. Gather the chicken breasts into the flour and then the buttermilk marinade, then shake off the excess batch by shaking off the flour again. Place the chicken in the hot oil and let it fry until the breasts are cooked and the appearance is nice and crispy. Remove from the heat and place on a paper towel. Sprinkle the fried chicken with a little salt and drain. In a cool pan, add your butter and toast the inside of the rooster. Remove one of the roosters from the heat and bottom with 1 tablespoon of the cooking potatoes, 2 tomato slices, 1 fried chicken breast, 2 pieces of fresh chunk cheese, half an egg, half a lettuce, 1 tablespoon of the parmesan, half the crackers and finally the other half of the rooster. Repeat these steps for the second sandwich, and serve immediately in the middle with an upright giant knife, holding that long sandwich upright.