Crispy Chicken Sandwich

By LoriCaputo

Ingredients

• Ranch Dressing:
• 1/3 cup mayonnaise
• 2 tbs. sour cream
• 1 tbs. buttermilk
• 1 ½ tsp. white vinegar
• 1 tsp. sugar
• ¼ tsp. lemon juice
• 1/8 tsp. salt
• 1/8 tsp. parsley
• 1/8 tsp. onion powder
• Dash dill weed
• Dash garlic powder
• Dash ground black pepper
• 2 tsp. hot water
• ½ tsp. gelatin
• Chicken:
• 1 egg
• 1 cup water
• 1 cup flour
• 2 ½ tsp. salt
• 1 tsp. paprika
• 1 tsp. onion powder
• 1/8 tsp. garlic powder
• 4 chicken breast fillets
• 4 sesame seed hamburger buns
• 4 lettuce leaves
• 4 tomato slices

Preparation

Step 1

Preheat 6 – 8 cups shortening to 350 degrees. Combine all the ingredients for the dressing except for the water and gelatine. Mix the water with the gelatine in a small cup and stir until all the gelatine has been dissolved. Add the gelatine to the other ingredients and stir. Chill.

Beat the egg and combine with the 1 cup water. In another bowl combine the flour, salt, paprika, onion powder, and garlic powder. Pound each of the fillets with a mallet until ¼ inch thick. Trim each breast until its round. Coat each fillet with the flour, then the egg/water mix, then again in the flour. Set aside until all the fillets have been coated.

Fry the chicken for 8 – 12 minutes or until light brown and crispy.

Grill the hamburger buns on a hot skillet over medium heat. Spread 1 ½ tsp. 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, drain, and then stack on the bottom of the sandwich, on top of the tomato, then top with the top of the bun. Repeat the stacking process with each of the sandwiches.