Fried chicken, bacon and home-made ranch dressing-is there a more winning combo? For a true time saver, bake off frozen breaded chicken tenders instead of making your own.
Recipe courtesy of Food Network Kitchen
Save Recipe Print
Chicken Club Ranch Roll
Total:
30 min
Active:
5 min
Yield:
6 to 8 servings (2 to 3 slices per person)
Level:
Easy
Total:
30 min
Active:
5 min
Yield:
6 to 8 servings (2 to 3 slices per person)
Level:
Easy

Ingredients

Directions

Preheat the oven to 425 degrees F. Line a baking sheet with foil.

Lay the bacon slices in a single layer on the prepared baking sheet. (It's OK if they overlap a little.) Bake until browned but still pliable, 15 to 18 minutes. Transfer the bacon with tongs to a paper towel-lined plate.

Meanwhile, whisk together the mayonnaise, sour cream, chives, garlic powder, onion powder and Worcestershire sauce in a small bowl until combined; set aside.

Set up a breading station with the flour in 1 medium bowl, the beaten egg with a splash of water in another medium bowl and the panko in a third. Generously season the chicken pieces with 1/4 teaspoon each salt and pepper. Dredge the tenders in the flour a few pieces at a time. Tap off the excess flour before dipping the tenders into the egg. Allow the excess egg to drip off, then coat the tenders in the panko. Set the breaded pieces on a plate. Repeat until all the tenders have been coated.

Heat the oil in a large skillet over medium heat, then add the chicken in a single layer. Cook until browned on the bottom, about 3 minutes, then flip. Cook until the chicken is cooked through and browned on the other side, 3 minutes more. Transfer to a wire rack or paper towel-lined plate.

Lay out a flatbread with the shorter side facing you. (If your flatbread seems dry, moisten it slightly with a damp paper towel.) Spread half the ranch dressing on the bottom third. Line the wrap with half the bacon strips, then add half the chicken crosswise. Top the chicken with 2 pieces of lettuce, also crosswise. Starting from the bottom, roll everything up into as tight a spiral as possible without ripping the wrap, leaving the seam on the bottom. Place toothpicks into the roll at 1-inch intervals all the way through to the bottom to secure everything in place. Cut, in between the toothpicks, into even slices. Repeat with the remaining flatbread.

More from:

Kickoff Snacks

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Perfect Roast Chicken

Recipe courtesy of Ina Garten

Mexican Chicken Tenders

Recipe courtesy of Food Network Kitchen

Chicken Cordon Bleu Casserole

Recipe courtesy of Ree Drummond

Marinated Chicken Thighs

Recipe courtesy of Marc Forgione

Goat Cheese and Herb Stuffed Chicken Breasts

Recipe courtesy of Geoffrey Zakarian

Chicken Ramen Stir-Fry

Recipe courtesy of Katie Lee

Buttered Rosemary Rolls

Recipe courtesy of Ree Drummond

Chicken Enchiladas

Recipe courtesy of Tyler Florence

Chicken Parmesan

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.