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. I love making this homemade copycat version for my kids. I know every ingredient that goes into this Asiago chicken sandwich, and it tastes even better than the original!
Wendy’s Asiago Chicken Sandwich
I’ve become a bit of an aficionado when it comes to fried chicken sandwiches, and I have a recipe for every variety out there. All those fried chicken skills came in handy when making my copycat Wendy’s Asiago chicken sandwich!
The fried 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. And of course I finish off these homestyle ranch chicken clubs with lettuce and tomato, which add a bit of freshness. Goodbye drive-thru!
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The Secret to Super Crispy Chicken
These homestyle chicken club sandwiches get perfectly fried and crispy thanks to a triple-coating of flour. After marinating in buttermilk, the chicken is primed and ready for a solid dredging. I dredge each piece in flour twice, let it rest, and then dredge a third time right before frying. This leads to an unbelievably crisp bite!
Asiago Ranch Chicken Club (Wendy’s Copycat Recipe)
Equipment
- Dutch Oven
- Deep Fry Oil Thermometer
Ingredients
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
- vegetable oil (for frying***)
For the Sandwiches:
- 4 slices Asiago cheese
- 4 Sandwich rolls
- 8 slices cooked bacon
- 8 slices tomato
- 4 leaves leafy lettuce
- 4 tablespoons Ranch dressing
Instructions
Marinate:
- Using a sharp knife, cut the chicken breasts in half, creating 4 smaller pieces.2 boneless, skinless chicken breasts
- Place each piece between 2 sheets of plastic wrap and use a meat mallet or rolling pin to pound them to ½-inch thickness.
- Place the chicken in a plastic resealable 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
Dredge:
- 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.
Fry:
- Meanwhile, heat 1-inch of cooking oil in a frying pan or deep Dutch oven to 350°F.vegetable oil
- Dredge the chicken through the flour mixture a third time before adding them to the hot oil.
- Fry the chicken in batches for 2-4 minutes on one side.
- Then flip and continue cooking for 2-4 minutes, until golden brown and cooked through to 165°F. Set them on a cooling rack set over paper towels to drain.
Assemble:
- 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
Notes
- For the best-tasting sandwich, 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.
- The chicken can be sliced in half horizontally to create longer filets, or vertically to create shorter pieces. (The shorter pieces are a little easier to keep on the sandwich.)
- To make these sandwiches spicy, add ⅛-¼ teaspoon of ground cayenne pepper to the flour mixture.
- Let the oil fully heat up before frying. If it’s too cold, the chicken won’t cook through properly, and the outside will end up greasy.
- Do not overcrowd the pot when frying. You may need to fry the chicken in batches.
- Serve these sandwiches with french fries, onion rings, or a crisp side salad!
- Grill: Marinate as instructed. When ready to cook, oil the grates of a grill and preheat it to HIGH heat (425-450°F). Grill the chicken for 2-3 minutes per side, until cooked through.
- Air Fry: Marinate and bread the chicken as instructed. Preheat Air Fryer to 350°F. Cook for 6 minutes on each side. Then increase the temp to 400°F and cook another 8 minutes.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make an Asiago Ranch Chicken Club Step by Step
Prep: Since we’re starting with marinating, you can gather and measure out the ingredients for this recipe a little later, while the chicken is in the fridge. For now, grab the chicken and buttermilk.
Pound the Chicken: Using a sharp knife parallel to your work surface, cut 2 boneless, skinless 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. You can cut chicken breasts in half horizontally or vertically before pounding. I’ve tried it both ways, and either way works!
Marinate the Chicken: Place the chicken breasts in a resealable bag. Add 1 cup of buttermilk, ½ teaspoon of salt, and ½ teaspoon of black pepper. Massage the liquid around the chicken, seal the bag, and marinate in the refrigerator for 2-6 hours, or overnight. I like to do this step the night before and get the chicken marinating, so it’s ready to go the next day.
Make the Seasoning: When ready to fry, line a baking sheet with parchment paper and set aside. In a large shallow bowl, whisk together 1¼ cups of all-purpose flour, 2 teaspoons of cornstarch, 1 teaspoon of ground paprika, 1 teaspoon of onion powder, ½ teaspoon of garlic powder, and the remaining 2 teaspoons of salt and 1 teaspoon of pepper.
Dredge the Chicken: Remove the chicken from the buttermilk marinade, and shake off any excess. Then dip the chicken pieces into the flour mixture one at a time, and transfer them to the baking sheet. Coat each piece a second time, and allow them to rest on the tray for 20-30 minutes.
Prep to Fry: Meanwhile, heat 1-inch of cooking oil in a frying pan or deep Dutch oven to 350°F. Dredge the chicken a third and final time, then place into the hot oil to fry.
Fry the Chicken: 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.
Assemble the Sandwiches: Top each piece of chicken with a slice of Asiago cheese, then build your sandwiches on 4 toasted sandwich buns. Layer 2 slices of cooked bacon, 1 leaf of lettuce, 2 slices of tomato, and 1 tablespoon of ranch dressing on each sandwich. Serve Asiago ranch chicken clubs while hot and enjoy!
How to Store, Freeze, and Reheat
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, or in the freezer for up to 3 months. Let thaw overnight in the refrigerator before reheating in a 350°F oven on a wire rack set in a rimmed baking sheet for 15-20 minutes, or until 165°F internally.
More Chicken Sandwiches to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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