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4 chicken breast fillets
4 hamburger buns with sesame seeds
4 leaves lettuce
4 slices tomatoes
4 slices kraft swiss cheese
8 slices bacon, cooked
6-8 cups vegetable shortening
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
Ranch Dressing
2 tablespoons sour cream
1 tablespoon buttermilk
1/3 cup mayonnaise
1 teaspoon sugar
1/4 teaspoon lemon juice
1 1/2 teaspoons white vinegar
1/8 teaspoon parsley
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Ranch Dressing
2 tablespoons sour cream
1 tablespoon buttermilk
1/3 cup mayonnaise
1 teaspoon sugar
1/4 teaspoon lemon juice
1 1/2 teaspoons white vinegar
1/8 teaspoon parsley
1/8 teaspoon onion powder
1/8 teaspoon salt
1 dash garlic
1 dash ground black pepper
1 dash dill weed
1/2 teaspoon unflavored gelatin
2 teaspoons hot water
1. 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.
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 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 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 them 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 stack a slice of the Swiss cheese onto the chicken.
12. top with remaining ingredients.
4 hamburger buns with sesame seeds
4 leaves lettuce
4 slices tomatoes
4 slices kraft swiss cheese
8 slices bacon, cooked
6-8 cups vegetable shortening
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
Ranch Dressing
2 tablespoons sour cream
1 tablespoon buttermilk
1/3 cup mayonnaise
1 teaspoon sugar
1/4 teaspoon lemon juice
1 1/2 teaspoons white vinegar
1/8 teaspoon parsley
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
Ranch Dressing
2 tablespoons sour cream
1 tablespoon buttermilk
1/3 cup mayonnaise
1 teaspoon sugar
1/4 teaspoon lemon juice
1 1/2 teaspoons white vinegar
1/8 teaspoon parsley
1/8 teaspoon onion powder
1/8 teaspoon salt
1 dash garlic
1 dash ground black pepper
1 dash dill weed
1/2 teaspoon unflavored gelatin
2 teaspoons hot water
1. 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.
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 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 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 them 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 stack a slice of the Swiss cheese onto the chicken.
12. top with remaining ingredients.
