CHICKEN CLUB RANCH ROLL
Fried chicken, bacon and homemade ranch dressing--is there a more winning combo? For a true time saver, bake off frozen breaded chicken tenders instead of making your own.
Provided by Food Network Kitchen
Categories appetizer
Time 30m
Yield 6 to 8 servings (2 to 3 slices per person)
Number Of Ingredients 15
Steps:
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with foil.
- Lay the bacon slices in a single layer on the prepared baking sheet. (It's OK if they overlap a little.) Bake until browned but still pliable, 15 to 18 minutes. Transfer the bacon with tongs to a paper towel-lined plate.
- Meanwhile, whisk together the mayonnaise, sour cream, chives, garlic powder, onion powder and Worcestershire sauce in a small bowl until combined; set aside.
- Set up a breading station with the flour in 1 medium bowl, the beaten egg in another medium bowl and the panko in a third. Generously season the chicken tenders with 1/4 teaspoon each salt and pepper. Dredge the tenders in the flour a few pieces at a time. Tap off the excess flour before dipping the tenders into the egg. Allow the excess egg to drip off, then coat the tenders in the panko. Set the breaded chicken on a plate. Repeat until all the tenders have been coated.
- Heat the oil in a large skillet over medium heat, then add the chicken in a single layer. Cook until browned on the bottom, about 3 minutes, then flip. Cook until the chicken is cooked through and browned on the other side, 3 minutes more. Transfer to a wire rack or paper towel-lined plate.
- Lay out a flatbread with the shorter side facing you. (If your flatbread seems dry, moisten it slightly with a damp paper towel.) Spread half the ranch dressing on the bottom third. Line the wrap with half the bacon strips, then add half the chicken crosswise. Top the chicken with 2 pieces of lettuce, also crosswise. Starting from the bottom, roll everything up into as tight a spiral as possible without ripping the wrap, leaving the seam on the bottom. Place toothpicks into the roll at 1-inch intervals all the way through to the bottom to secure everything in place. Cut, in between the toothpicks, into even slices. Repeat with the remaining flatbread.
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Sk Rana
[email protected]I'm curious to try this recipe. It looks like it would be a great party food.
Viola Solika
[email protected]I'm not sure if this recipe is worth the effort.
Irene Auma
[email protected]I'm always looking for new chicken recipes. This one looks like a keeper.
Ayesha Saleem
[email protected]This recipe is definitely on my to-cook list. It looks like the perfect comfort food.
Tahir Jam
[email protected]I'm not sure about this recipe. The combination of chicken, bacon, and ranch dressing seems a bit strange.
Xander oliver
[email protected]This recipe looks delicious! I can't wait to try it.
MD Beniam
[email protected]I've been making this recipe for years and it's always a hit. It's easy to make and always comes out perfect.
Zohaib JaAn
[email protected]This recipe was a disaster! The chicken was dry and overcooked, and the ranch dressing was too runny.
Md Miju M m
[email protected]I'm not a big fan of ranch dressing, but I really enjoyed this recipe. The chicken was juicy and flavorful, and the bacon added a nice smoky flavor.
GODWIN DUNIYA
[email protected]This is the best chicken club ranch roll I've ever had! The chicken is cooked perfectly and the ranch dressing is to die for.
lsanework hailemariam
[email protected]The chicken club ranch roll was a bit too dry for my taste. I think I'll add some more mayo next time.
haseeb Tariq
[email protected]I've made this recipe several times and it's always a crowd-pleaser. The chicken is juicy and flavorful, and the ranch dressing adds a delicious creamy touch.
Nayeli McLean
[email protected]This chicken club ranch roll was a hit at my party! It was easy to make and disappeared in minutes.