Enjoy a delicious homemade rendition of Arby's popular Chicken Bacon Ranch Sandwich, featuring crispy chicken, smoky bacon, and creamy ranch dressing.
Prepare the chicken: Place each chicken breast between two pieces of plastic wrap and pound to about 1/2-inch thickness using a meat mallet or rolling pin. Season both sides with 1/2 tsp salt, 1/4 tsp black pepper, 1/2 tsp garlic powder, and 1/4 tsp paprika.
Set up a breading station: In one shallow dish, add the all-purpose flour. In a second shallow dish, add the beaten egg. In a third shallow dish, add the panko breadcrumbs, along with the remaining 1/2 tsp salt and 1/4 tsp black pepper.
Bread the chicken: Dredge each chicken breast first in the seasoned flour, shaking off excess. Then dip in the beaten egg, ensuring it's fully coated. Finally, press firmly into the seasoned panko breadcrumbs to coat completely.
Cook the bacon: In a large skillet over medium heat, cook the bacon slices until crispy. Remove bacon from skillet and place on a paper towel-lined plate to drain. Reserve about 1 tablespoon of bacon grease in the skillet, or add vegetable oil if needed.
Cook the chicken: Heat the reserved bacon grease (or 1/4 cup vegetable oil) in the same skillet over medium-high heat. Once hot, carefully place the breaded chicken breasts into the skillet. Cook for 4-6 minutes per side, or until golden brown and cooked through (internal temperature reaches 165°F/74°C). Remove chicken and place on a wire rack to drain excess oil.
Toast the buns: Lightly toast the sesame seed buns in a separate dry skillet, toaster oven, or broiler until golden brown. Be careful not to burn.
Assemble the sandwiches: Spread 2 tablespoons of ranch dressing on the bottom half of each toasted bun. Layer with shredded lettuce, sliced tomato, a crispy chicken breast, and 2 slices of cooked bacon. Top with the other half of the bun.
Serve immediately and enjoy your homemade Arby's-inspired sandwich!