Bacon Swiss Crispy Chicken Sandwich

If you love crispy chicken sandwiches – and especially if you don’t live in the West – you’ll want to try out this clone of the tasty Carl’s Jr. creation. The recipe makes four of the addicting chicken sandwiches from the California-based chain, but will also come in handy for making a delicious homemade ranch dressing. Try using some lean turkey bacon, fat-free Swiss cheese, and fat-free mayonnaise if you feel like cutting back on the fat. Then you can eat two.
Portions:4
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Ingredients

  • Ranch Dressing
  • ⅓ cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon buttermilk
  • 1 ½ teaspoons white vinegar
  • 1 teaspoon sugar
  • ¼ teaspoon lemon juice
  • ⅛ teaspoon salt
  • ⅛ teaspoon parsley
  • ⅛ teaspoon onion powder
  • dash dill weed
  • dash garlic powder
  • dash ground black pepper
  • 2 teaspoons hot water
  • ½ teaspoon unflavored gelatin
  • 6 to 8 cups vegetable shortening
  • 1 egg
  • 1 cup water
  • 1 cup all-purpose flour
  • 2 ½ teaspoons salt
  • 1 teaspoon paprika
  • 1 teaspoon onion powder
  • ⅛ teaspoon garlic powder
  • 4 chicken breast fillets
  • 4 sesame seed hamburger buns
  • 4 lettuce leaves
  • 4 tomato slices
  • Kraft Swiss cheese Singles
  • 8 slices bacon cooked

Instructions

  • Preheat 6 to 8 cups of shortening in a deep fryer to 350 degrees.
  • If you don’t have a deep fryer, you can also pan
  • fry using a large frying pan and just a couple cups of shortening.
  • To prepare the ranch dressing, combine all of the ingredients except the water and gelatin in small bowl.
  • Mix the water with the gelatin in a small cup until all of the gelatin is dissolved.
  • Add this gelatin solution to the other ingredients and stir.
  • Cover and chill the dressing until it’s needed.
  • Beat the egg and then combine with 1 cup water in a small,
  • shallow bowl.
  • Stir.
  • Combine the flour, salt, paprika, onion powder and garlic powder in another shallow bowl.
  • Pound each of the breast fillets with a mallet until about 1/4-inch thick.
  • Trim each breast fillet until it is round.
  • Working with one fillet at a time, first coat each fillet with the flour, then dredge it in the egg and water mixture.
  • Coat the chicken once again in the flour and set it aside until all of the fillets have been coated.
  • Fry the chicken fillets for 8 to 12 minutes or until light brown and crispy.
  • As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat.
  • Spread about 1 1/2 teaspoons of the ranch dressing on the face of the top and bottom buns.
  • On the bottom bun, stack a leaf of lettuce and a tomato slice.
  • When the chicken is done frying, remove the fillets from the fryer and drain them on paper towels or a rack for a couple minutes.
  • Stack one fillet on the bottom of the sandwich (on top of the tomato), then stack a slice of the Swiss cheese onto the chicken.
  • Arrange the bacon, crosswise, on top of the Swiss cheese, then top off the sandwich with the top bun.
  • Repeat the stacking process for each of the remaining sandwiches.
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Course Chicken / Pork / Sandwiches