The Asiago Ranch Chicken Club from Wendy’s is one of my all-time favorite sandwiches. Seasoned fried chicken with bacon, lettuce, tomato, asiago cheese, and ranch on soft sandwich rolls makes for the perfect bite. Make this copycat recipe at home for an even better version!
Wendy’s Asiago Ranch Chicken Club
This Wendy’s Asiago Ranch Chicken Club isn’t just a regular sandwich, it’s THE sandwich to make.
This copycat version is packed with flavor. The chicken is tender and juicy, and the bacon is nice and crispy. Ranch dressing adds a nice creaminess, and the Asiago cheese rounds things out with a bit of sharpness. Finish it off with lettuce and tomato, which add a bit of freshness.
It’s truly one meal that you will never ever get tired of making. You can serve this chicken club sandwich with a side of fries and you won’t ever have to visit the drive-thru!
Why You’ll Love this Asiago Ranch Chicken Club Recipe:
- Hearty: There is so much great stuff in this chicken sandwich, so it’s sure to fill you up.
- Packed with Protein: Packed with protein and fiber, this dish is perfect for a weeknight meal or a weekend cookout.
- Versatile: Switch out the cheese, toppings, and condiments if you like! Onions would be a great addition, or use your favorite type of cheese.
Whether you’re looking for a new go-to lunch recipe or just want something to impress friends, give the Asiago Ranch Chicken Club a try! I promise you won’t be disappointed.
How to Make an Asiago Ranch Chicken Club
Be sure to see the recipe card below for full ingredients & instructions!
- Cut your chicken into cutlets and thin them out.
- Marinate chicken in the buttermilk mixture, in the fridge (this can be done overnight).
- Mix together the floured seasoning, and dredge the chicken.
- Fry up the chicken in hot oil.
- Assemble your sandwiches with the rest of the ingredients, and serve!
An Asiago ranch chicken club is a popular Wendy’s sandwich featuring a crispy chicken breast, bacon, Asiago cheese, ranch sauce, lettuce, and tomatoes.
This is a copycat version of the homestyle Asiago chicken ranch club, which features fried chicken. At Wendy’s, the club can also be made spicy or with grilled chicken.
You sure can! Grill the chicken breasts to your liking, then top with the cheese, bacon, lettuce, tomatoes, and ranch sauce.
If you don’t have buttermilk, you can make your own! Measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
To make these sandwiches spicy, add ⅛-¼ teaspoon of ground cayenne pepper to the flour mixture.
This recipe makes four sandwiches, but it’s so easy to make more. Fry up the chicken in batches, get some help assembling the sandwiches, and you can make enough for a larger group.
Make Ahead Instructions
For the best-tasting sandwich, it’s important to marinate the chicken for a minimum of 2-6 hours, but preferably overnight. To speed things up, prepare and marinate the chicken 1 day in advance.
For best results, I recommend storing these chicken sandwiches deconstructed and assembling them just before reheating. Store the chicken in an airtight container in the refrigerator for up to 3 days. Reheat in a 350°F oven on a wire rack set in a rimmed baking sheet for 15-20 minutes, or until 165°F internally.
While I don’t recommend freezing these sandwiches, you can freeze the fried chicken in an airtight container for up to 3 months. Allow the chicken to thaw in the refrigerator overnight before reheating.
Make It A Meal
Serve these sandwiches with french fries, onion rings, or a crisp salad.
This is the Asiago Ranch Chicken Club sandwich like you’ve been dreaming of! All the flavor you expect, but even better than the drive-thru!
If you’ve made this recipe, please be sure to let us know by leaving a star rating or a comment below. Enjoy!
Asiago Ranch Chicken Club (Wendy’s Copycat) Recipe
For the Fried Chicken
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 2½ teaspoons kosher salt divided
- 1½ teaspoons ground black pepper divided
- 1¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon ground paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
- 4 slices Asiago cheese
- 4 Sandwich rolls
- 8 slices cooked bacon
- 8 slices tomato
- 4 leaves leafy lettuce
- 4 tablespoons Ranch dressing
- Using a sharp knife parallel to your work surface, cut the chicken breasts in half, creating 4 thin pieces. Place each piece between 2 sheets of plastic wrap and use a meat mallet or rolling pin to pound them to ½-inch thickness.2 boneless, skinless chicken breasts
- Place the chicken in a plastic Ziplock bag. Add the buttermilk, ½ teaspoon salt, and ½ teaspoon black pepper. Massage the liquid around the chicken, seal the bag, and marinate in the refrigerator for 2-6 hours, or overnight.1 cup buttermilk, 2½ teaspoons kosher salt, 1½ teaspoons ground black pepper
- When ready to fry, line a baking sheet with parchment paper; set aside.
- In a large shallow bowl, whisk together the flour, cornstarch, paprika, onion powder, garlic powder, and remaining salt and pepper.1¼ cups all-purpose flour, 2 teaspoons cornstarch, 1 teaspoon ground paprika, 1 teaspoon onion powder, ½ teaspoon garlic powder
- Pour the contents of the bag of chicken into a large colander set over the sink, draining the buttermilk from the chicken.
- Dip the chicken pieces into the flour mixture one at a time, then transfer them to the baking sheet. Dip them a second time, and allow them to rest for 20-30 minutes.
- Meanwhile, heat 1-inch of cooking oil in a frying pan or deep Dutch oven to 350°F. Dredge the chicken through the flour mixture a second time before adding them to the hot oil.
- Fry the chicken in batches for 2-4 minutes per side, until golden brown and cooked through to 165°F. Set them on a cooling rack set over paper towels to drain.
- Top each piece of chicken with a slice of Asiago cheese, then build your sandwiches on toasted buns.4 Sandwich rolls, 4 slices Asiago cheese, 8 slices cooked bacon, 8 slices tomato, 4 leaves leafy lettuce, 4 tablespoons Ranch dressing
- If you don’t have buttermilk, you can make your own! Measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
- You can grill the chicken instead of frying it.
- To make these sandwiches spicy, add ⅛-¼ teaspoon of ground cayenne pepper to the flour mixture.
- Serve these sandwiches with french fries, onion rings, or a crisp side salad.