- Food & Fun
- Healthy Living
- Home & DIY
- Beauty & Style
- Show Info
Each product has been independently selected by our editorial team. We may receive commissions from some links to products on this page. Promotions are subject to availability and retailer terms.
Ranch + fried chicken sandwich + BLT + easy refrigerator pickles = Rach's ultimate summer sandwich.
"Store-bought pickles are just fine," Rach says. "But if you have the time…"
For the Refrigerator Overnight Pickles, arrange the cucumbers and onions, seeds, peppercorns, dill, bay and garlic in a Mason jar or airtight container.
Bring to a boil in a small pot the vinegar, water, sugar and salt, dissolve the sugar and salt, then pour over the top of the cucumbers and cool a bit. Cover and refrigerate overnight and keep for up to 3 weeks.
For the Ranch marinade and dressing, combine all ingredients and divide, placing about ¾ cup in a plastic food storage bag and funnel the rest into a squirt bottle or transfer to an airtight container.
For the sandwiches, place chicken in bag with marinade and refrigerate overnight.
Preheat oven to 400˚F. Arrange bacon on slotted pan or wire rack-lined baking sheet. Bake until crisp.
Combine breadcrumbs and panko and season with garlic, onion and paprika.
Heat about 1 to 1 ½ inches frying oil in a large cast-iron skillet over medium-high heat.
Shake excess dressing off chicken and press evenly into coating on both sides. Fry chicken about 3 minutes per each side until deeply golden and cooked through. Drain on wire rack-lined baking sheet and top each piece with 1 slice cheese. Place in the oven to melt.
Toss cabbage or lettuce with some Ranch dressing.
Assemble sandwiches: bun bottom, pickles, chicken, bacon, onion, tomato, cabbage or lettuce, bun top.