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
▢ vegetable oil (for frying***)

For the Sandwiches:

▢ 4 slices Asiago cheese
▢ 4 Sandwich rolls
▢ 8 slices cooked bacon
▢ 8 slices tomato
▢ 4 leaves leafy lettuce
▢ 4 tablespoons Ranch dressing

Directions

Marinate:
Using a sharp knife, cut the chicken breasts in half, creating 4 smaller pieces.

2 boneless, skinless chicken breasts

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 resealable 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.

Dredge:
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.

Fry:
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 third time before adding them to the hot oil.

Fry the chicken in batches for 2-4 minutes on one side.

Then flip and continue cooking for 2-4 minutes, until golden brown and cooked through to 165°F. Set them on a cooling rack set over paper towels to drain.

Assemble:
Top each piece of chicken with a slice of Asiago cheese, then build your sandwiches on toasted buns.

4 Sandwich rolls, 4 slices Asiago cheese, 8 slices cooked bacon, 8 slices tomato, 4 leaves leafy lettuce, 4 tablespoons Ranch dressing