CHICKEN CLUB RANCH ROLL

Chicken Club Ranch Roll image

Fried chicken, bacon and homemade ranch dressing--is there a more winning combo? For a true time saver, bake off frozen breaded chicken tenders instead of making your own.

Provided by Food Network Kitchen

Categories appetizer

Time 30m

Yield 6 to 8 servings (2 to 3 slices per person)

Number Of Ingredients 15

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Ingredients

1 pound sliced bacon
1/4 cup mayonnaise
1/4 cup sour cream
2 tablespoons chopped chives
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
A few dashes Worcestershire sauce
1/2 cup all-purpose flour
1 large egg, beaten with a splash of water
1 cup panko
1/2 pound chicken tenders
Kosher salt and freshly ground black pepper
4 tablespoons vegetable oil
2 square or rectangular flatbreads, such as lavash
2 leaves green-leaf lettuce, halved lengthwise

Steps:

Preheat the oven to 425 degrees F. Line a rimmed 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 in another medium bowl and the panko in a third. Generously season the chicken tenders 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 chicken 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.