This chicken, bacon, and ranch chicken sandwich is one of the best chicken sandwiches I've had to date. Breaded in a panko mix with parmesan ranch seasoning from Blackstone, crisp lettuce, little red onion, and some sliced tomato really sets this off. Oh, and the thick cut cherrywood bacon! Dang it boy, it's some good groceries.
Ingredients
2 chicken breast pounded evenly
1 large Egg
3 /4 cup milk
1 /2 cup panko
1 /4 cup Parmesan Ranch seasoning(Blackstone is what we use}
Salt and pepper to the panko
6 slices Bacon
4 slices Colby Jack Cheese
2 Buns ( we use Sara Lee Artegano Bakery Rolls)
Mayo
Lettuce
Tomato
red onion, thinly sliced
ranch dressing
Directions
Step 1
1 Preheat griddle to low/med
Step 2
2 Mix egg and milk in one shallow dish. Mix panko & parmesan ranch in another shallow dish.
Step 3
3 Cook bacon to desired doness. Dredge chicken in milk mixture and then the panko mixture. Cook on griddle for about 3 minutes per side or until 165 degrees internal. When done add 3 slices of bacon and 2 slices of cheese per chicken breast & cover to melt the cheese.
Step 4
4 Add mayo to buns and toast on griddle while the cheese is melting on chicken.
Step 5
5 When done, Build your sandwich: More mayo on bun, chicken breast, lettuce, tomato, onion & a drizzle of ranch dressing. Top with the top bun and get ready for Good Groceries
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