Copycat Carl Jrs Bacon Swiss Crispy Chicken Sandwich Food

COPYCAT CARL JR'S BACON SWISS CRISPY CHICKEN SANDWICH

Steps:

• Preheat 6-8 cups of shortening in a deep fryer to 350 degrees or use a deep chicken fryer skillet adding 2" 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 (I like to prepare the day before so flavors blend).
• Beat the egg and then combine with 1 cup water in a small, shallow bowl.
• Stir.
• Combine the flour, salt, onion powder and garlic powder in another shallow bowl.
• Pound each of the breast fillets with a mallet until about 1/4-inch thick.
• 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 breaded.
• Fry the chicken fillets 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 of minutes.
• Stack one fillet onto the bottom of the sandwich (onto 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.

COPYCAT CARL'S JR. FAMOUS STAR WITH CHEESE

Steps:

• In a large bowl, combine the ground sirloin, salt, pepper, garlic and onion powder until evenly combined. Divide the mixture into 4 equal parts and then shape each into thin patties. Place on a baking sheet lined with parchment paper and freeze for 30 minutes.
• Heat an indoor grill pan or outdoor grill over high heat. Once hot, place the frozen meat patties on the grill. Press down with a spatula and cook for about 4 minutes on the first side. Flip over and cook for another 2 to 3 minutes on the second side. Turn off the grill and place a slice of cheese on top of each patty.
• In a small bowl, combine the ketchup and relish. Set aside.
• Toast the buns and spread each half with mayo.
• To assemble the burgers, place a few pickle slices on each bottom half of the buns. Top layer lettuce, tomatoes, onions and a burger patty. Spread some of the ketchup mixture on the top bun and place on top. Serve immediately.