CARL’S JUNIOR CRISPY CHICKEN SANDWICH

By gaster16

Ingredients

• RANCH DRESSING:
• 1/3 cup mayonnaise
• 2 tablespoons sour cream
• 1 tablespoon buttermilk,
• 1-1/2 teaspoons white vinegar
• 1 teaspoon sugar
• 1/4 teaspoon lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon parsley
• 1/8 teaspoon onion powder
• 1/16 teaspoon dill weed
• Dash garlic powder
• Dash ground black pepper
• 2 teaspoons hot wate
• 1/2 teaspoon unflavored gelatin
• 6-8 cups vegetable oil
• 1 egg
• 1 cup water
• 1 cup all-purpose flour
• 2-1/2 teaspoons salt
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/8 teaspoon garlic powder
• 4 chicken breast fillets
• 4 sesame seed hamburger buns
• 4 lettuce leaves
• 4 tomato slices

Preparation

Step 1

RANCH DRESSING:

Combine all ingredients except the water and gelatin in a small bowl. Mix water with gelatin in small cup until all gelatin is dissolved. Add gelatin solution to other ingredients and stir. Cover and chill dressing until needed.

Preheat 6-8 cups oil in deep fryer to 350 degrees. Beat egg and then combine it with 1 cup water in small shallow bowl. Stir. Combine flour, salt, onion powder and garlic powder in another shallow bowl. Pound each breast fillet with mallet until about 1/4” thick. Trim breast fillet until it is round. Working with one fillet at a time, first coat each fillet with flour then dredge in egg and water mixture. Coat chicken once again in the flour and set aside until all fillets have been breaded. Fry chicken fillet for 8-12 minutes until light brown and crispy. As chicken is frying, prepare each sandwich by grilling face of hamburger buns on a hot skillet over medium heat. Spread about 1-1/2 teaspoons ranch dressing on face of top and bottom buns. On bottom bun stack lettuce and tomato slice. When chicken is done frying, remove fillets from fryer and drain on paper towel for a few minutes.