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.
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.
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.
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.