Cheddar Bacon Ranch Chicken Melt
Crispy fried chicken layered with melted cheddar, smoky bacon, and creamy ranch—sandwiched between golden grilled bread.
Ingredients (Serves 2–3)
For the Chicken
- 2 large boneless, skinless chicken breasts
- 1 cup buttermilk (or milk + 1 tbsp vinegar)
- 1 cup all-purpose flour
- ½ cup breadcrumbs (optional, for extra crunch)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- ½ tsp black pepper
- ½ tsp salt
- Vegetable oil, for frying
For the Sandwich
- 6 slices thick bread (Texas toast or brioche)
- 1½ cups shredded cheddar cheese
- 6–8 slices cooked bacon
- ½ cup ranch dressing
- 2 tbsp butter (for grilling bread)
- Chopped parsley (optional, for garnish)
Instructions
Prepare the Chicken
- Slice chicken breasts in half horizontally to make thinner cutlets.
- Soak chicken in buttermilk for at least 20 minutes (or up to 4 hours for extra tenderness).
Bread & Fry
- In a bowl, mix flour, breadcrumbs, garlic powder, onion powder, paprika, salt, and pepper.
- Remove chicken from buttermilk and dredge well in the flour mixture.
- Heat oil in a skillet over medium heat.
- Fry chicken 3–4 minutes per side until golden brown and cooked through.
- Drain on paper towels.
Assemble the Sandwich
- Butter one side of each bread slice.
- Place bread butter-side down on a skillet or griddle.
- Layer with:
- Fried chicken
- Shredded cheddar cheese
- Bacon slices
- Drizzle of ranch dressing
- Top with another slice of bread (butter-side up).
Grill & Melt
- Cook over medium-low heat until bread is golden and cheese is melted, flipping once.
- Press gently for even melting.
Serving Suggestions
- Serve hot with fries, potato wedges, or coleslaw
- Add pickles or jalapeños for extra flavor
- Perfect for lunch or indulgent dinner
Tips
- Use sharp cheddar for stronger flavor
- Swap ranch with chipotle ranch for a spicy kick
- Can be made in an air fryer (for chicken) to reduce oil
