This quick and easy fried chicken club sandwich is what happens when you transform a cobb salad into a deliciously fried chicken tower of awesomeness. Buttermilk fried chicken, fresh tomatoes, smokey bacon, creamy Colby Jack cheese, pungent blue cheese, zesty ranch dressing, a runny egg, and fresh lettuce are all piled high on a buttered toasted pretzel bun. And if you don't have time to brine, give the chicken a good seasoning before you fry it up!
- 1 chicken breast, sliced in half lengthwise
- 1 cup buttermilk
- 1 cup flour
- 1/2 tbsp. ranch seasoning
- 1/4 tsp. paprika
- oil for frying
- 2 pretzel buns
- 2 pats salted butter
- 4 tbsp. ranch
- 2 tbsp. bacon crumbles
- 2 tbsp. blue cheese
- 4 slices of tomato
- 4 slices of colby jack cheese
- 1 7-minute-boiled-egg, sliced thin
- 2 handful baby romaine lettuce
Brine the chicken. Add the chicken and the buttermilk to a ziplock bag and place in the refrigerator for up to 48 hours (which is peak brining time).
Once you're ready to make the sandwich, heat your oil to 360 degrees.
Meanwhile in a shallow dish, mix the flour, the paprika, and the ranch dressing seasoning.
When your oil is hot enough, remove chicken from ziplock bag and allow excess liquid to drip off. Dredge the chicken breasts in the flour, then back in the buttermilk marinade, and then back in the flour, shaking to allow excess breading to fall off.
Put the chicken in the hot oil and let it fry until the breasts are cooked through and the exterior is nice and crispy. Remove from heat and place on a paper towel. Sprinkle the fried chicken with a little bit of salt and set aside.
In a shallow frying pan, add your butter and toast the interior side of your buns. Remove from heat and on the bottom of one buns add 1 tbsp ranch, 2 tomato slices, 1 fried chicken breast, 2 slices of Colby Jack cheese, half of the egg, half of the lettuce, 1 tbsp of the ranch, half bacon crumbs and finally the other half of the bun.
Repeat these steps for the second sandwich and serve immediately with a giant knife stabbed in the middle to hold this tall sandwich upright.