Double-Double Crispy Ranch Chicken Sandwich

with cheddar cheese and Yukon Gold chips

Prep & Cook Time: 40-50 min.

Cook Within: 5 days

Difficulty Level: Intermediate

Spice Level: Not Spicy

Contains: Milk, Eggs, Wheat, Soy

A note about serious food allergies

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)

  • 12 oz. Yukon Potatoes
  • 1 Tomato
  • 2 Boneless Skinless Chicken Breasts
  • 6 fl. oz. Canola Oil
  • Info
    3 oz. Ranch Dressing
  • Info
    ⅔ cup Italian Breadcrumbs
  • Info
    2 Buns
  • Info
    1½ oz. Cheddar Cheese Slices
  • 1 oz. Baby Arugula
  • 6 Pickle Slices

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)

  • Calories
    1672
  • Carbohydrates
    60g
  • Fat
    42g
  • Protein
    55g
  • Sodium
    922mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Large Non-Stick Pan
  • 2 Mixing Bowls

Before You Cook

  • Step 1 - Prepare the Ingredients
    1

    Prepare the Ingredients

    Slice potatoes into 1/8" rounds. Core tomato and cut into ⅓" rounds. Toss potatoes on baking sheet with ½ 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.

  • Step 2 - Prepare the Chicken
    2

    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 ⅓" thickness. Season chicken on both sides with ¼ tsp. salt and ¼ tsp. pepper.

  • Step 3 - Bread the Chicken
    3

    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.

  • Step 4 - Test the Oil
    4

    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.

  • Step 5 - Cook the Chicken and Warm the Buns
    5

    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.

  • Step 6 - Plate the Dish
    6

    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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