Asiago Ranch Chicken Club (Wendy's Copycat) Recipe
User Reviews
4.6
39 reviews
Excellent
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Prep Time
55 mins
-
Cook Time
55 mins
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Marinade Time
2 hrs
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Total Time
3 hrs 3 mins
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Servings
4 people
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Calories
574 kcal
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Course
Main Course, Lunch, Dinner, Brunch
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Cuisine
American
Asiago Ranch Chicken Club (Wendy's Copycat) Recipe
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This is the Asiago Ranch Chicken Club sandwich like you've been dreaming of! All the flavor you expect, but even better than the drive-thru!
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Ingredients
For the Fried Chicken
- 2 boneless, skinless chicken breasts
- 1 cup buttermilk
- 2½ teaspoons kosher salt divided
- 1½ teaspoons ground black pepper divided
- 1¼ cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon ground paprika
- 1 teaspoon onion powder
- ½ teaspoon garlic powder
For Assembly
- 4 lices Asiago cheese
- 4 sandwich rolls
- 8 lices cooked bacon
- 8 lices tomato
- 4 leaves leafy lettuce
- 4 tablespoons ranch dressing
Instructions
- Using a sharp knife parallel to your work surface, cut the chicken breasts in half, creating 4 thin pieces. Place each piece between 2 sheets of plastic wrap and use a meat mallet or rolling pin to pound them to ½-inch thickness.
- Place the chicken in a plastic Ziplock bag. Add the buttermilk, ½ teaspoon salt, and ½ teaspoon black pepper. Massage the liquid around the chicken, seal the bag, and marinate in the refrigerator for 2-6 hours, or overnight.
- When ready to fry, line a baking sheet with parchment paper; set aside.
- In a large shallow bowl, whisk together the flour, cornstarch, paprika, onion powder, garlic powder, and remaining salt and pepper.
- Pour the contents of the bag of chicken into a large colander set over the sink, draining the buttermilk from the chicken.
- Dip the chicken pieces into the flour mixture one at a time, then transfer them to the baking sheet. Dip them a second time, and allow them to rest for 20-30 minutes.
- Meanwhile, heat 1-inch of cooking oil in a frying pan or deep Dutch oven to 350°F. Dredge the chicken through the flour mixture a second time before adding them to the hot oil.
- Fry the chicken in batches for 2-4 minutes per side, until golden brown and cooked through to 165°F. Set them on a cooling rack set over paper towels to drain.
- Top each piece of chicken with a slice of Asiago cheese, then build your sandwiches on toasted buns.
Notes
- Storage: Store assembled Asiago ranch chicken clubs in an airtight container in the refrigerator for up to 1 day. Store chicken separately for up to 3 days, or freeze for up to 3 months.
- If you don't have buttermilk, you can make your own! Measure 1 cup of milk, remove 1 tablespoon of it, and mix in 1 tablespoon of lemon juice or white vinegar. Let this mixture sit for 5 minutes before using in the recipe.
- You can grill the chicken instead of frying it.
- To make these sandwiches spicy, add ⅛-¼ teaspoon of ground cayenne pepper to the flour mixture.
- Serve these sandwiches with french fries, onion rings, or a crisp side salad.
Nutrition Information
Show Details
Serving
1sandwich
Calories
574kcal
(29%)
Carbohydrates
68g
(23%)
Protein
30g
(60%)
Fat
19g
(29%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
6g
Monounsaturated Fat
6g
Trans Fat
1g
Cholesterol
63mg
(21%)
Sodium
2317mg
(97%)
Potassium
645mg
(18%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
910IU
(18%)
Vitamin C
8mg
(9%)
Calcium
163mg
(16%)
Iron
5mg
(28%)
Nutrition Facts
Serving: 4people
Amount Per Serving
Calories 574 kcal
% Daily Value*
| Serving | 1sandwich | |
| Calories | 574kcal | 29% |
| Carbohydrates | 68g | 23% |
| Protein | 30g | 60% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 63mg | 21% |
| Sodium | 2317mg | 97% |
| Potassium | 645mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 910IU | 18% |
| Vitamin C | 8mg | 9% |
| Calcium | 163mg | 16% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.6
39 reviews
Excellent
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