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blackened chicken bacon ranch sandwich

Juicy Blackened Chicken Bacon Ranch Sandwich

Delicious Juicy Blackened Chicken Bacon Ranch Sandwich recipe with step-by-step instructions.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 42 minutes
Servings: 12 sliders
Calories: 4400
Ingredients Method

Ingredients
  

For the chicken and seasoning
  • 2 lb chicken breast (sliced into thin 1/2-inch cutlets)
  • 3 tbsp avocado oil
  • 2 tbsp paprika
  • 1 tsp smoked paprika
  • 1.5 tbsp cayenne
  • 1.5 tbsp onion powder
  • 1 tbsp garlic powder
  • 1.5 tsp black pepper
  • 1.5 tsp salt
  • 1/2 tsp thyme (dried and crushed)
  • 1/2 tsp oregano
  • 1 tsp lime juice
For the garlic butter buns
  • 1 pack slider buns (such as King's Hawaiian)
  • 6 tbsp butter (softened)
  • 1.5 tbsp fresh parsley (finely chopped)
  • 3 garlic cloves (minced)
  • 3 tbsp grated parmesan
For assembly
  • 1 1/4 cups ranch dressing
  • 10 strips bacon (cooked until very crispy)
  • 12 slices colby jack cheese
  • 1/2 head iceberg lettuce (shredded)
  • 1/2 red onion (thinly sliced)
  • 3 roma tomatoes (sliced)

Method
 

  1. Combine paprika, smoked paprika, cayenne, onion powder, garlic powder, black pepper, salt, crushed thyme, and oregano in a small bowl. Set aside. While this is mixing, prep your other ingredients: cook the bacon until very crispy (you can do this ahead), mince the garlic for the garlic butter, finely chop the fresh parsley, slice the chicken breasts into thin 1/2-inch cutlets, shred the lettuce, slice the red onion thinly, and slice the tomatoes. I like to do all my vegetable prep first so I'm not rushing while the chicken is cooking.
  2. Place the sliced chicken cutlets on a plate and drizzle with avocado oil and lime juice, then generously coat all sides with the blackening spice mix from Step 1, pressing gently so the seasoning adheres well. In a small bowl, combine the softened butter, minced garlic, finely chopped parsley, and grated parmesan, stirring until well combined. Set the garlic butter aside—you'll use this for toasting the buns and enriching the chicken during cooking.
  3. Heat a large skillet over medium-high heat until smoking hot—this is critical for developing the blackened crust. Working in batches if needed to avoid crowding the pan, sear the seasoned chicken cutlets for about 3 minutes without moving them, allowing a deep crust to form. Flip the chicken, reduce heat to medium, add 1 tablespoon of the garlic butter from Step 2 to the pan, and cook for another 5-6 minutes until the internal temperature reaches 165°F. The butter will baste the chicken and add incredible richness—I find this technique gives you both the crispy exterior and moist interior.
  4. Preheat your broiler to high. Split the slider buns and arrange them cut-side up on a baking sheet. Spread about 1/2 teaspoon of the remaining garlic butter from Step 2 on the insides of the bun tops and brush the bun bottoms with a thin layer as well. Broil for 1-2 minutes until the cut sides are toasted and lightly browned, watching carefully so they don't burn. Remove from the broiler and place 1 slice of colby jack cheese on the toasted insides of each bun top.
  5. Return the bun tops with cheese to the broiler for 1-2 minutes until the cheese is melted and bubbly. Watch closely to prevent over-browning. At the same time, you can assemble the bottom buns by placing the cooked blackened chicken from Step 3 and crispy bacon strips from Step 1 on the toasted bun bottoms.
  6. Remove the cheese-topped bun tops from the broiler and immediately place them on top of the chicken and bacon on the bottom buns. Working quickly while everything is warm, spread about 1.5 tablespoons of ranch dressing on the inside of each top bun, then add a small handful of shredded lettuce, a few slices of tomato, and some red onion slices to the chicken side. Close the sandwiches and serve immediately while the cheese is still melted and the chicken is hot.