Asiago Ranch Chicken Club (Wendy's Copycat Recipe)

4.65 from 14 votes

Asiago Ranch Chicken Club (Wendy's Copycat Recipe)

These Asiago ranch chicken club sandwiches taste better than fast food! Fried chicken with cheese and bacon on toasty buns!

Prep Time55

Cook Time8

Marinade Time2

Total Time3 3

Course: Sandwiches

Cuisine: American

Servings: people

Calories: 574kcal

Author: Becky Hardin

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

Video

Notes

*I prefer to use chicken breasts, but thighs can be used instead. They will need to fry slightly longer.

**To make your own buttermilk: 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.

***Vegetable oil, canola oil, or another neutral high-smoke point oil all work well for frying.

Tips:

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!

Alternative Cooking Methods:

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.

Storage: Store assembled Asiago ranch chicken clubs in an airtight container in the refrigerator for up to 1 day. Store chicken separately for up to 3 days, or freeze for up to 3 months.

Nutrition