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Kettle Chip Ranch Chicken Sandwiches
Andre Lewis

Kettle Chip Ranch Chicken Sandwiches

Kettle chips make an unapologetically loud crust, but they need lower frying heat than flour so the potato doesn't scorch. A ranch-spiked yogurt coating holds the crumbs in place and seasons the chicken beneath them. Cool lettuce and tomato are enough; another rich topping would bury the reason to make it.
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Prep Time 25 minutes
Cook Time 18 minutes
Total Time 43 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken breast cutlets about 5 oz each
  • 3/4 cup plain Greek yogurt
  • 2 tbsp dry ranch seasoning divided
  • 6 oz plain kettle-cooked potato chips finely crushed
  • 1/2 cup all-purpose flour
  • 4 cups canola oil
  • 4 kaiser rolls split
  • 1/3 cup mayonnaise
  • 4 leaves green-leaf lettuce
  • 4 slices beefsteak tomato about 1/4 inch thick

Method
 

  1. Stir the yogurt with 1 tablespoon ranch seasoning, reserve 1/4 cup of the clean mixture, coat the chicken with the remaining yogurt and refrigerate for 1 to 4 hours.
  2. Combine the crushed chips with the remaining ranch seasoning in a shallow bowl and place the flour in another.
  3. Lift each cutlet from the marinade, coat it lightly with flour, brush it with the reserved clean yogurt and press it hard into the chip crumbs, then chill the breaded pieces for 10 minutes.
  4. Heat the canola oil in a wide heavy skillet to 335°F and fry 2 cutlets at a time for 4 to 5 minutes per side, adjusting the burner to hold 320°F to 335°F, until the coating is browned and the chicken reaches 165°F.
  5. Drain the cutlets on a wire rack and let them stand for 5 minutes.
  6. Toast the kaiser rolls, spread each with mayonnaise and stack with lettuce, 1 chicken cutlet and 1 tomato slice.