This Cool Ranch chicken sandwich features a boneless chicken breast coated in crushed Cool Ranch tortilla chips for crispy texture, paired with a creamy buffalo ranch sauce made from Greek yogurt. It's a high-protein, lower-calorie take on a fried chicken sandwich.
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Place the chicken breast in a zip-top bag and pound with a meat mallet to an even thickness. Remove from the bag and slice in half horizontally to create two cutlets.
Season both sides of the chicken cutlets with salt and garlic powder.
Set up three shallow bowls for breading. In the first, place the all-purpose flour. In the second, whisk together the egg whites and hot sauce. In the third, place the crushed tortilla chips.
Dredge each chicken cutlet first in the flour, then dip into the egg white mixture, and finally press firmly into the crushed tortilla chips to coat completely on all sides.
Place the breaded chicken into an air fryer basket in a single layer.
Air fry at 375°F for 15-20 minutes, or until the chicken is cooked through and the coating is golden brown and crispy.
While the chicken is cooking, prepare the sauce. In a small bowl, combine the Greek yogurt, buffalo sauce, apple cider vinegar (if using), chives, dill, garlic powder, salt, and pepper. Mix until well combined.
Assemble the sandwiches. Spread the buffalo ranch sauce on the toasted top and bottom buns. Place pickle slices on the bottom bun, top with the crispy chicken patty, and cover with the top bun. Serve immediately.
Store leftover cooked chicken and sauce separately in airtight containers for up to 3 days. Reheat the chicken in a 350°F oven for 8–10 minutes to restore crispness. Sauce is best served cold or at room temperature.
Yes. Spray the breaded chicken with cooking oil and bake at 400°F for 15–18 minutes until the internal temperature reaches 165°F. The chip coating will crisp up in the oven.
Any flavored tortilla chip works: Nacho Cheese, Jalapeño, or plain tortilla chips. For a different flavor profile, panko breadcrumbs mixed with ranch seasoning powder are a good substitute.
Pound the chicken breast to even thickness (about ½ inch) before coating, and don't cook past 165°F internal temperature. Use a meat thermometer to check doneness.
Yes. Mix the Greek yogurt, buffalo sauce, and apple cider vinegar up to 2 days in advance. Store in an airtight container in the refrigerator.
No, the recipe uses all-purpose flour in the breading. Use cornstarch or a gluten-free flour blend as a 1:1 substitute to make it gluten-free.
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