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Carl's Jr. Ranch Crispy Chicken Sandwich

By Todd Wilbur


Score: 5.00. Votes: 3
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This fried chicken breast sandwich includes lettuce and tomato, and is slathered with a clone of Carl's tasty ranch dressing. We'll use elements of the Carl's Jr. Bacon Swiss Crispy Chicken Sandwich clone recipe to whip up this variation of the Carl's Jr. crispy chicken sandwiches. Use both of these sandwich hacks to serve up two different sandwich clones for different tastes, with little extra effort.

Source: Even More Top Secret Recipes by Todd Wilbur.

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Ranch Dressing
  • 1/3 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon buttermilk
  • 1 1/2 teaspoons white vinegar
  • 1 teaspoon granulated sugar
  • 1/4 teaspoon lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon dried parsley
  • 1/8 teaspoon onion powder
  • Pinch dill weed
  • Pinch garlic powder
  • Pinch ground black pepper
_main
  • 2 teaspoons hot water
  • 1/2 teaspoon unflavored gelatin
  • 6 to 8 cups vegetable shortening
  • 1 large 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 iceberg lettuce leaves
  • 4 tomato slices
  • Do This
    • Restaurant/Brand
      Carl's Jr.
    • Instructions

      1. Preheat 6 to 8 cups of shortening in a deep fryer to 350 degrees F.  If you don't have a deep fryer, you can also pan fry using a large skillet, and just a couple cups of shortening.

      2. 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.

      3. Beat the egg and then combine with 1 cup of water in a small, shallow bowl. Stir.

      4. Combine the flour, salt, paprika, onion powder, and garlic powder in another shallow bowl.

      5. Pound each of the breast fillets with a mallet until about 1/4-inch thick. Trim each breast fillet until it is round.

      6. 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.

      7. Fry the chicken fillets for 8 to 12 minutes or until light brown and crispy.

      8. As the 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.

      9. On the bottom bun, stack a leaf of lettuce and a tomato slice.

      10. When the chicken is done frying, remove the fillets from the fryer and drain on paper towels or a rack for a couple minutes.

      11. Stack one fillet on the bottom of the sandwich (on top of the tomato), then top it off with the top bun. Repeat the stacking process for each of the sandwiches.

      Makes 4 sandwiches.

Reviews
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Score: 5.00. Votes: 3
Rating of votes (3)
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Merari
Apr 16, 2013, 21:00

Have tried this once, about a month ago. My children, ages 5-17 LOVED it! I did not tell them where I got the recipe but the oldest ones said: "This tastes delicious! Just like the ones from the restaurant. Wow!" I think that about says it all. It's a keeper.

Phil McCracken
Jan 5, 2007, 22:00

This recipe was great with a few adjustments. Instead of chicken I used lamb chops pounded thin. Instead of the garlic powder in the breading I used nutmeg. This is now my partner's favorite recipe.

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