Copycat Wendy’s Asiago Ranch Chicken Club

Why You’ll Love This Recipe

• Faithful homage to the Wendy’s classic with that tangy ranch, nutty Asiago, and smoky bacon.
• Two paths to perfection: ultra-crispy fried chicken or juicy marinated grilled chicken.
• Restaurant-level techniques made simple for home cooks.
• Balanced, savory layers on a buttery toasted bun—every bite is crave-worthy.

Grocery List

• Produce: Green leaf or romaine lettuce, ripe tomatoes, fresh dill, fresh chives, 1 lemon, 1 small garlic clove
• Dairy: Buttermilk, sour cream, mayonnaise, Asiago cheese slices (or a wedge for shaving), butter
• Pantry: Chicken breasts, thick-cut bacon, brioche or potato buns, all-purpose flour, cornstarch, paprika, garlic powder, onion powder, cayenne, black pepper, kosher salt, baking powder, olive oil, neutral frying oil, hot sauce

Full Ingredients

For the Chicken (choose crispy or grilled)

• 4 chicken breast cutlets (about 5 oz each), pounded evenly to 1/2 inch

Crispy Chicken Option

• Marinade: 1 cup buttermilk, 1 tsp hot sauce, 1 tsp kosher salt
• Dredge: 1 1/2 cups all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, 2 tsp kosher salt, 1 tsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp black pepper, 1/4 tsp cayenne
• Neutral oil (canola/peanut) for frying—enough for 1 1/2 inches in a Dutch oven (about 1.5–2 quarts)

Grilled Chicken Option

• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1/2 tsp paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 3/4 tsp kosher salt
• 1/4 tsp black pepper

Zesty Buttermilk Ranch

• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 3 tbsp buttermilk (more to thin to taste)
• 1 tsp fresh lemon juice
• 1 small garlic clove, finely grated (or 1/4 tsp garlic powder)
• 1/2 tsp onion powder
• 1 tbsp finely chopped fresh chives
• 1 tbsp finely chopped fresh dill
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

For Assembly

• 8 slices thick-cut bacon
• 4 brioche or potato hamburger buns
• 2 tbsp soft butter (for toasting buns)
• 4 slices Asiago cheese (about 1 oz each), or shave from a wedge
• 8 leaves green leaf or romaine lettuce
• 2 ripe tomatoes, sliced 1/4 inch thick

Step-by-Step Instructions

Step 1: Prep and pound the chicken

Place each chicken breast between sheets of plastic wrap and gently pound to an even 1/2 inch thickness. This ensures fast, even cooking and a tender bite. Pat dry and set aside.

Step 2: Make the ranch (5 minutes)

In a small bowl, whisk together mayonnaise, sour cream, buttermilk, lemon juice, garlic, onion powder, chives, dill, salt, and pepper until smooth. Adjust thickness with an extra 1–2 teaspoons buttermilk if you like a thinner drizzle. Chill until serving.

Step 3: Cook the bacon

Arrange bacon on a rimmed baking sheet lined with a rack and bake at 400°F for 14–18 minutes until crisp. Transfer to a clean rack or paper towels to drain. Alternatively, cook in a skillet over medium heat for 10–12 minutes, turning as needed.

Step 4: Choose your chicken style and cook

For crispy: Stir buttermilk, hot sauce, and salt in a bowl; add chicken and marinate 15–60 minutes. Mix flour, cornstarch, baking powder, salt, paprika, garlic powder, onion powder, black pepper, and cayenne in a shallow dish. Heat 1 1/2 inches of oil to 350°F in a Dutch oven. Dredge each cutlet, pressing to form craggy bits; dip back into marinade briefly, then dredge again (double-dredge). Rest breaded cutlets on a rack 10 minutes. Fry 2 cutlets at a time, 3–4 minutes per side, until golden and 165°F internal. Drain on a rack; sprinkle lightly with salt.

For grilled: Toss chicken with olive oil, lemon juice, paprika, garlic powder, onion powder, salt, and pepper. Preheat a grill or grill pan to medium-high (about 425°F). Oil grates, then grill 4–6 minutes per side until nicely charred and 165°F internal. Rest 3 minutes.

Step 5: Toast the buns

Split buns and spread cut sides with butter. Toast cut-side down in a skillet or on the grill until golden, 60–90 seconds.

Step 6: Layer and build

Spread ranch on both bun halves. On the bottom bun, add lettuce and a tomato slice. Top with the hot chicken, then a slice of Asiago so it softens slightly. Add 2 slices of crisp bacon, more ranch if you like, and cap with the top bun.

Step 7: Serve

Serve immediately while the chicken is hot and the buns are toasty. Extra ranch on the side for dipping is highly encouraged.

Pro Tips

• Rest breaded cutlets 10 minutes before frying so the coating adheres and gets extra craggy.
• Use a thermometer: 350°F oil for frying; 165°F internal temp for cooked chicken.
• Lightly salt tomato slices, then pat dry so your sandwich stays neat and juicy—not soggy.
• Toast buns in butter for a subtle, diner-style richness that ties everything together.
• Place cheese on the hot chicken to slightly melt it without losing Asiago’s nutty bite.

Variations

• Spicy Club: Add 1/2 tsp cayenne to the dredge (crispy) or 1 tsp hot sauce to the marinade (grilled). Stir a little hot sauce into the ranch.
• Air-Fryer Crispy: Spray breaded cutlets with oil; cook at 400°F for 10–12 minutes, flipping at 6 minutes, to 165°F.
• Pretzel Bun Twist: Swap in pretzel buns and add a few pickled jalapeño slices for tangy heat.

Storage & Make-Ahead

Store components separately. Ranch keeps 5 days in the fridge. Cook bacon up to 3 days ahead; re-crisp in a 375°F oven for 5 minutes. For crispy chicken, bread cutlets and freeze on a sheet until solid, then bag for up to 1 month; fry from frozen at 325–340°F for 5–6 minutes per side (to 165°F). Cooked chicken stores 3–4 days; reheat crispy pieces in a 375°F air fryer or oven for 6–8 minutes. Assemble sandwiches just before serving for best texture.

Nutrition (per serving)

Approximate values (will vary): Crispy version: 820–900 calories; 44g protein; 58g carbs; 42g fat. Grilled version: 700–760 calories; 47g protein; 48g carbs; 32g fat. Sodium about 1500–1800mg depending on seasonings and bacon.