Скачать или смотреть Crispy Chicken Panko Sandwich with Bacon and Homemade Ranch Sauce

Crispy Chicken Panko Sandwich (with Homemade Ranch Dressing)

For the Chicken:
• Chicken tenderloins
• Salt
• Black pepper
• Paprika
• All-purpose flour
• Eggs, beaten
• Panko breadcrumbs
• Oil for frying

For the Sandwich:
• Artisan sandwich bread, toasted with or without butter
• Romaine lettuce leaves
• Cheese slices (any; I used Swiss)
• Bacon slices

For the Ranch Dressing:
• 1/2 cup (120 ml) mayonnaise
• 1/2 cup (120 ml) sour cream
• 1/4 cup (60 ml) buttermilk (adjust for desired consistency)
• 1–2 tbsp (2–4 g) fresh dill, finely chopped
• 1–2 tbsp (2–4 g) fresh chives, finely chopped
• 1/2 tsp garlic powder (~1.5 g)
• 1/2 tsp onion powder (~1.5 g)

Note: The rest of the dressing can be stored in the refrigerator and used within a week.

Instructions:
1. Finely chop the chives and dill.
2. In a bowl, mix together mayonnaise, sour cream, buttermilk, dill, chives, garlic powder, and onion powder until smooth. Set aside.
3. Chop romaine lettuce and mix with a little of the prepared ranch dressing.
4. Season chicken tenderloins with salt, black pepper, and paprika.
5. Gently flatten the chicken with a meat tenderizer until even, but not too thin.
6. Prepare three bowls: one with flour, one with beaten eggs, and one with panko breadcrumbs.
7. Dredge each chicken piece in flour, then dip into egg, and finally coat in panko breadcrumbs.
8. Heat oil in a skillet over medium heat. Fry the chicken for 3–4 minutes per side until golden and cooked through. Drain on paper towels.
9. Toast the sandwich buns or rolls.
10. Place cheese slices on the bottom bun.
11. Add romaine lettuce mixed with ranch dressing.
12. Add crispy chicken tenderloins.
13. Add bacon slices.
14. Spoon a bit more ranch dressing on top.
15. Close with the top bun and serve immediately.

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