Avocado Ranch Crispy Chicken Sandwiches
Minutes Prep time: 30
Minutes Total time: 270
Servings: 4
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 270
Servings: 4
Difficulty: Intermediate
4 boneless skinless thin-sliced chicken breast fillets (4 oz each)
1/3 cup Wish-Bone® Avocado Ranch Dressing
1 egg
3 tablespoons all-purpose flour
1 tablespoon water
1-1/2 cups panko bread crumbs
4 cups vegetable oil
1/2 teaspoon salt
4 hamburger buns, toasted
1 medium tomato, sliced
4 leaves green leaf lettuce
4 Vlasic® Kosher Dill Chips and additional ranch
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 95 mg | 10% |
Carbohydrate | 47 g | 16% |
Cholesterol | 123 mg | 41% |
Total Fat | 32 g | 49% |
Iron | 3 mg | 18% |
Calories | 617 kcal | 31% |
Sodium | 851 mg | 35% |
Protein | 35 g | 69% |
Saturated Fat | 5 g | 26% |
Sugars | 7 g | 1% |
Vitamin C | 7 mg | 11% |
Place chicken cutlets in a large resealable food storage bag. Pour in 1/3-cup avocado ranch, seal bag and coat chicken with ranch. Refrigerate at least 30 minutes or up to 4 hours.
Whisk together egg, flour, and water in shallow dish to make a thick batter. Pour breadcrumbs into another shallow dish. Heat oil in a 12-inch deep skillet over medium heat to 350°F.
Coat each piece of chicken in egg mixture and then press breadcrumbs onto each side. Fry chicken until golden brown on each side and no longer pink in center (165°F). Drain on a paper towel-lined plate. Season with salt.
Place lettuce, tomato, and pickles on bottom buns. Top with crispy fried chicken, more avocado ranch dressing and top buns.
Avocado Ranch Crispy Chicken Sandwiches