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.
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.