This chicken cutlet club sandwich is a bold, satisfying twist on a diner classic. Crispy panko-coated chicken, crunchy cabbage, crispy bacon, and juicy tomatoes come together with rich ranch dressing. Layered between three slices of golden toasted bread, this club sandwich delivers texture and flavor in every bite. It’s a perfect option for a hearty lunch or indulgent dinner.
Why You’ll Love This Recipe
It’s filling, full of flavor, and surprisingly easy to prepare. The chicken is ultra-crispy on the outside, juicy inside, while the cabbage slaw adds a refreshing crunch. Bacon and ranch bring richness, and the triple-layer bread makes it feel like a real treat. It’s great for sharing or prepping ahead for busy weeks.
Recipe Origins
This sandwich is inspired by the traditional American club but reimagined by Wishbone Kitchen creator Meredith Hayden. By replacing deli meats with crispy fried chicken and using finely shredded cabbage instead of lettuce, this version brings a gourmet, homemade flair to a nostalgic favorite.
Nutrition Information
Calories: 4738
Fat: 205g
Carbohydrates: 438g
Protein: 272g
Sodium: 2560mg
Quick Facts
Preparation Time: 25 min
Cooking Time: 25 min
Servings: 4
Difficulty: ⭐⭐⭐
Storage and Reheating Tips
Store individual components separately to prevent sogginess. Chicken and bacon can be refrigerated in airtight containers for up to 3 days. Reheat chicken in a toaster oven or air fryer to restore crispness. Assemble sandwiches fresh when ready to serve.
Serving Suggestions
Pair with kettle chips, fries, or a tangy coleslaw. A crisp apple cider or lemonade works well alongside. For a lighter option, serve with a cucumber salad or pickled vegetables.
Common Mistakes
Skipping chilling time: Makes breading fall off
Using cold oil: Results in greasy chicken
Overloading with ranch: Makes the sandwich soggy
Not drying tomatoes: Adds too much moisture
Recipe Variations
Spicy Version: Add hot sauce to the ranch
Low-Carb: Serve open-faced on lettuce wraps
Cheesy Twist: Add a slice of provolone in the middle layer
Frequently Asked Questions
Can I bake the chicken instead?
Yes, bake on a wire rack at 425°F for 20 minutes, flipping once.
Can I use store-bought coleslaw mix?
Absolutely, just toss it with ranch before assembling.
Is it possible to use other bread?
Yes, sourdough or multigrain slices work well too.
Ingredients
- 1/2 cup all purpose flour
- 2 large eggs beaten
- 2 cups panko bread crumbs
- Kosher salt and freshly ground black pepper
- 1 1/2 lb boneless skinless chicken breasts sliced into four pieces
- 8 slices bacon
- 1 tablespoon vegetable oil
- 12 slices white sandwich bread
- 2 medium tomatoes sliced
- 3 cups green cabbage very finely shredded
- 1 cup buttermilk ranch dressing
Instructions
1- Preheat the oven to 400°F. Prepare three shallow bowls for flour, beaten eggs, and panko. Season chicken with salt and pepper. Coat each cutlet in flour, then egg, then press into panko. Chill on a tray for 15 minutes to set the breading.
2- Arrange bacon on a foil-lined baking sheet. Bake for 15–20 minutes until crispy. Drain on paper towels.
3- Heat 1–2 inches of oil in a high-sided skillet over medium-high heat to 350°F. Fry cutlets in batches, about 3 minutes per side, until golden brown and cooked through. Drain on a wire rack.
4- Lightly toast bread slices. Season tomato slices with salt and let rest on a paper towel-lined plate. Toss shredded cabbage with some ranch and a pinch of salt.
5- To build each sandwich, layer one slice of toast with cabbage, a fried cutlet, and ranch. Add a second slice of bread, then bacon, tomatoes, more cabbage, more ranch, and a final slice of bread. Secure with toothpicks in each corner and slice into quarters. Serve with extra ranch for dipping.
