Bacon Ranch McCrispy Recipe

This Bacon Ranch McCrispy Recipe upgrades the standard fried chicken sandwich with applewood smoked bacon and a creamy buttermilk ranch sauce. Featuring juicy, cornmeal-dusted chicken breasts fried to a golden crunch, this sandwich delivers a perfect balance of smoky, salty, and tangy flavors on a toasted potato bun.

Jump to Recipe

Bacon Ranch McCrispy Ingredients

The Crispy Chicken:

• 2 large boneless, skinless chicken breasts: Sliced horizontally into 4 thin cutlets. This ensures even cooking and the perfect bun-to-meat ratio.
• The Dry Dredge: 1 1/2 cups flour, 2 tbsp cornmeal (for extra crunch), 2 tsp onion powder, 2 tsp garlic powder, 1/4 tsp paprika, salt, and pepper.
• The Wet Wash: 1 egg whisked with 1/2 cup milk.
• Oil: Vegetable or canola oil for frying.

The Buttermilk Ranch:

• 1/2 cup buttermilk: Provides the signature tang.
• 1/4 cup mayonnaise: Adds creaminess and body.
• 1 tbsp ranch seasoning mix: Concentrated herbal flavor.

The Assembly:

• 4 potato hamburger buns: Soft and squishy.
• 8 slices applewood smoked bacon: Cooked crisp.
• 12 crinkle-cut dill pickles: For acidity.
• Optional: Shredded lettuce and tomato slices if you want a “deluxe” version.

How To Make Bacon Ranch McCrispy

1. Mix the Sauce: In a small bowl, whisk together the buttermilk, mayonnaise, and ranch seasoning mix until smooth. Cover and refrigerate. This allows the dried herbs in the seasoning mix to hydrate and the sauce to thicken slightly.
2. Prep the Chicken: Slice the chicken breasts in half horizontally to create four thinner fillets. Pound them lightly if needed for uniform thickness. Season them generously with salt and pepper.
3. Set Up Breading Station: In one shallow bowl, whisk the egg and milk. In a second bowl, whisk the flour, cornmeal, onion powder, garlic powder, paprika, salt, and pepper.
4. Dredge: Dip each chicken piece into the dry flour mixture first, shaking off excess. Dip it fully into the egg wash, then press it back into the flour mixture firmly. Crucial Step: Let the breaded chicken rest on a wire rack for 5 minutes. This helps the coating adhere so it doesn’t fall off in the fryer.
5. Fry: Heat 2 inches of oil in a Dutch oven to 350°F (175°C). Fry the chicken in batches (2 pieces at a time) for 7-8 minutes, flipping once, until golden brown and the internal temperature reaches 165°F. Drain on paper towels.
6. Toast Buns: Brush the cut sides of the potato buns with melted butter. Toast them in a dry skillet over medium heat until golden brown.
7. Assemble: Spread a generous layer of ranch on the bottom bun. Top with the hot fried chicken, two strips of bacon, and three pickle slices. Add lettuce and tomato if using. Spread more ranch on the top bun and close the sandwich.

Recipe Tips

• Cornmeal Crunch: The addition of cornmeal to the flour mixture is the secret to a texture that mimics the “extra crispy” fast-food style. Don’t skip it!
• Oil Temperature: Use a thermometer. If the oil drops below 325°F, the chicken will be greasy. If it’s too hot, the breading will burn before the meat is cooked.
• Ranch Consistency: If your ranch is too thin, stir in a little more mayonnaise. If too thick, add a splash more buttermilk. It should be drippy but cling to the bun.
• Bacon Prep: Cook the bacon in the oven (400°F for 15-20 minutes) while you prep the chicken. It keeps the stovetop clear for frying.

What To Serve With Bacon Ranch McCrispy

• Waffle Fries: The ideal companion for dipping in extra ranch.
• Coleslaw: A vinegar-based slaw cuts through the rich fried flavors.
• Onion Rings: Double down on the fried sides.
• Lemonade: A tart drink balances the savory meal.

How To Store Bacon Ranch McCrispy

• Components: Store fried chicken, sauce, and bacon separately. The assembled sandwich will get soggy quickly.
• Reheat: Reheat chicken in an air fryer at 375°F for 4-5 minutes to restore the crunch.
• Freeze: You can freeze the fried chicken fillets for up to 1 month. Reheat from frozen in the oven.

Bacon Ranch McCrispy Nutrition Facts

• Calories: 680 kcal
• Fat: 35g
• Carbohydrates: 48g
• Protein: 42g
• Sodium: 1450mg

Nutrition information is estimated per sandwich.

FAQs