Clinton Kelly's Chicken Club Sandwich

By drinkfairy

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

Details

Servings 1
Adapted from beta.abc.go.com

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.