sandwiches
blt
pickles
ranch
chicken
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How To Make Ranch Fried Chicken Sandwiches with BLT and Overnight Pickles By Rachael

How To Make Ranch Fried Chicken Sandwiches with BLT and Overnigh…

Swimsuits for Different Body Types + Rachael's Noodle Bowls

Rachael's Friends Bob Harper + Chef Josh Capon Take on Annual De…

How to Make Rigatoni with 3 Pepper Sauce | Rachael Ray

Viewer Goes Meatless for a Week + Rach's Carrot & Butternut Squa…

We're Celebrating Real-Life Heroes with Denis Leary's Firefighte…

4 of the Most Highly Anticipated Summer 2022 Movies

How to Make Chicken Club Panzanella | Rachael Ray

Deals From MorningSave: Outdoor Lights for Summer Entertaining +…

How to Make Chicken Enchiladas with Creamy Tomatillo Sauce

How to Make Easy Rotisserie Chicken Tostadas |  Chef Rick Martin…

How to Make Ahi Tuna Summer Rolls

How to Make Farro Spaghetti with Kale Pesto and Roasted Sausages…

Jessica Alba's 3 Eye-Brightening Tips + Upcoming Summer Blockbus…

The Hilarious Ali Wentworth Shares the Story of Going "Face to F…

How to Make Moroccan-Spiced Rack of Lamb | Chef Robert Irvine

Makeup Artist Shares Natural Beauty Tips Passed Down by Her Mom

How to Make Sea Bass Fishwich with Tasty Tartar Sauce on Toast P…

Chef Jeff Mauro Has Been a Loyal Customer of This Family Mexican…

Chef Curtis Stone's Favorite Restaurant is a Los Angeles Institu…

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…"

Ingredients

For the Refrigerator Overnight Pickles:
  • 1 pound seedless cucumber or Persian cucumbers, sliced ¼-inch-thick
  • ½ small onion, quartered and thinly sliced (or 1 large shallot, halved and thinly sliced)
  • 1 ½ teaspoons yellow mustard seed
  • 1 ½ teaspoons coriander seed
  • 1 teaspoon black peppercorns
  • 2 tablespoons dried dill, or 4 stems fresh dill
  • 2 fresh bay leaves
  • 2 large cloves garlic, crushed
  • 1 cup white or cider vinegar
  • 1 cup water
  • About ¼ cup sugar
  • 2 tablespoons kosher salt
For the Ranch Marinade and Dressing:
  • 1 ½ cups sour cream or Greek yogurt
  • ¼ cup buttermilk
  • 2 tablespoons white vinegar or lemon juice
  • 2 teaspoons hot sauce (Rach likes Frank's RedHot or Tabasco)
  • 2 teaspoons superfine sugar or sugar
  • 2 tablespoons dried dill
  • 2 tablespoons dried parsley
  • 2 tablespoons dried chives
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • Salt, fine black and/or white pepper, to taste
For the Fried Chicken Sandwiches with BLT:
  • 6 pieces boneless, skinless chicken cutlets (or 3 horizontally halved chicken breasts, tenders removed)
  • 12 slices bacon, halved across
  • 1 cup fine bread crumbs
  • 1 cup panko
  • 1 tablespoon granulated garlic
  • 1 tablespoon granulated onion
  • 1 tablespoon paprika
  • Frying oil, about 1 quart
  • 6 slices American cheese or Pepper Jack cheese
  • 2 cups shredded Napa, white cabbage or iceberg lettuce
  • 6 brioche rolls, halved
  • 6 thin slices white or red onion
  • 6 thin slices beefsteak tomato

Yield

Serves: 6

Preparation

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.