Cowboy Butter Ranch Fried Chicken Sandwich

Ingredients

• 1/4 cup butter (melted)
• 2 garlic cloves (minced)
• 1 tablespoon Dijon mustard
• Juice of 1 lemon
• 1 teaspoon paprika
• 1 teaspoon chili oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1/4-1/2 cup buttermilk (adjust for desired consistency)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon fresh dill (chopped)
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon chives
• Salt and black pepper to taste
• Chicken tenders
• 2 C buttermilk
• 1 egg
• 1/4 C Cowboy Butter seasoning
• 3/4 C flour
• Buttermilk Ranch Panko Flakes
• Olive oil for frying
• Bread
• Provolone cheese
• Lettuce

Method

1. 1

   Mix the cowboy butter ranch ingredients together and set aside (best to let sit in the fridge overnight for flavors to develop).

2. 2

   Whisk together the buttermilk, egg, and Cowboy Butter seasoning to make the batter mix. In a separate dish, combine the flour and Buttermilk Ranch Panko Flakes for the dry mix.

3. 3

   Coat the chicken tenders thoroughly in the wet mix, then dredge in the dry mix for complete coverage.

4. 4

   Optionally, heat a cast iron skillet and toast the bread.

5. 5

   Fill a pot or deep pan with olive oil and heat to 350°F.

6. 6

   Fry the tenders for about 3-4 minutes on each side until fully cooked and golden brown.

7. 7

   Remove chicken from oil and assemble the sandwich with provolone cheese, tenders, cowboy butter ranch, and lettuce.