Double-Double Crispy Ranch Chicken Sandwich
with cheddar cheese and Yukon Gold chips
Prep & Cook Time: 40-50 min.
Difficulty Level: Intermediate
Spice Level: Not Spicy
Cook Within: 5 days
Contains: Milk, Eggs, Wheat, Soy
No toil or trouble here, just two pieces of crispy chicken on a soft burger bun. Cool and tangy ranch dressing flavors these tender chicken breasts before they get coated in seasoned breadcrumbs and pan-fried to golden-brown perfection. Topped with cheddar and served next to crispy Yukon Gold potato chips, your house definitely wins when you double down on this meal.
In Your Box (serves 2)
- 2 Boneless Skinless Chicken Breasts
- 12 oz. Yukon Potatoes
- 6 fl. oz. Canola Oil
- 1 oz. Baby Arugula
- 6 Pickle Slices
- 1 Tomato
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
Nutrition (per serving) DOpVLbPr
You Will Need
- Olive Oil
- Cooking Spray
- 1 Baking Sheet
- 1 Large Non-Stick Pan
- 2 Mixing Bowls
Before You Cook
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Prepare the Ingredients
Slice potatoes into 1/8" rounds. Core tomato and cut into 1/3" rounds. Toss potatoes on baking sheet with 1/2 tsp. salt and 2 Tbsp. olive oil, rubbing oil into potatoes with your hands. Spread into a single layer and roast 20 minutes. Remove from oven, flip, and roast 15-20 more minutes, or until potatoes brown on edges. Some potatoes may brown before others, so watch closely and remove individual potatoes early if needed.
Prepare the Chicken
Rinse chicken breasts and pat dry. On a separate cutting board, halve chicken breasts by cutting vertically. Lay four chicken halves on cutting board and cover with plastic wrap. Using a meat mallet or small pan, pound chicken to an even 1/3" thickness. Season chicken on both sides with 1/4 tsp. salt and 1/4 tsp. pepper.
Bread the Chicken
Heat canola oil in a large non-stick pan over medium heat. (Alternatively, use a medium non-stick pan and work in batches.) Place half the ranch dressing in a mixing bowl (reserve remaining for topping sandwich). Place breadcrumbs in a second mixing bowl. Dip chicken in ranch dressing and turn to coat. Transfer to breadcrumbs and toss to coat. Press crumbs to adhere them to chicken. Transfer breaded chicken to a plate.
Test the Oil
Line a plate with a paper towel. Test oil temperature by adding a pinch of breadcrumbs to it. It should sizzle gently. If it browns immediately, turn heat down and let oil cool. If it doesn't brown, increase heat.
Cook the Chicken and Warm the Buns
Add chicken pieces to pan in a single layer (work in batches as needed), and cook 2-4 minutes per side, or until golden brown and chicken reaches a minimum internal temperature of 165 degrees. Remove to towel-lined plate. Place buns directly on oven rack and bake 3-4 minutes, or until toasted.
Plate the Dish
Assemble sandwiches in the following order: bottom bun, half the remaining ranch dressing, first chicken cutlet, cheese slice, second chicken cutlet, arugula, tomato, pickle chips, remaining ranch dressing, and top bun. Serve chips on side.
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