- 1
Ingredients
- 1 cup Flour
- 1 cup Buttermilk
- 1/2 teaspoon Tabasco
- 1/2 teaspoon Garlic powder
- 1/2 teaspoon Onion powder
- 4 Skinless and boneless chicken breast halves
- Oil for frying
- 4 Potato rolls (toasted)
- 2 tablespoon Clinton's Ranch Dressing
- 1 Slice of tomato
- 2 pieces of cooked bacon
- 2 leaves of lettuce
- 1 Asiago cheese
Preparation
Step 1
1 cup Flour
1 cup Buttermilk
Place flour and buttermilk in two separate shallow bowls.
1/2 teaspoon Tabasco
1/2 teaspoon Garlic powder
1/2 teaspoon Onion powder
4 Skinless and boneless chicken breast halves
Mix buttermilk with Tabasco. Add garlic powder, onion powder, salt and pepper to flour and mix. Lightly pound the cutlets. Dredge chicken in the flour then dip in buttermilk, then back in flour.
Oil for frying
To large skillet over high heat, fry chicken pieces until golden brown and cooked through, about 3 minutes on each side. Oil should be 350/360 degrees F.
4 Potato rolls (toasted)
2 tablespoon Clinton's Ranch Dressing
Spread Clinton's Ranch Dressing on one side of roll.
Place the chicken cutlet on one of the slices of bread.
1 Slice of tomato
2 pieces of cooked bacon
2 leaves of lettuce
1 piece Asiago cheese
Layer with slice of asiago, tomato, bacon, lettuce and the top bun.