Hardee's is an American restaurant chain, which predominantly operates in the South and Midwest states. It has evolved through several corporate ownerships since its establishment in 1960. It is currently owned and operated by CKE Restaurants. Along with its sibling restaurant chain, Carl's Jr., Hardee's is the fifth largest fast-food restaurant chain in the United States after Subway, McDonald's, Burger King and Wendy's. It is headquartered in downtown St. Louis, Missouri.

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Blueberry Biscuits



BLUEBERRY BISCUITS
Hardee's Copycat Recipe

Makes 1/2 Dozen

Biscuits
2 cups all-purpose flour
3 teaspoons sugar
1 tablespoon baking powder
1 -1 1/4 cup half & half light cream

Filling
2 cups blueberries, fresh, or frozen
1 tablespoon lemon juice
1 tablespoon cornstarch
1/3 cup sugar
1/2 cup water

Glaze
1/4 cup confectioners' sugar
1 tablespoon half and half

For the biscuits: Combine ingredients until crumbly in bowl, then knead 3-4 times with your hands in the bowl. Start off with 1 cup half and half, then add by the tablespoon until the dough sticks together without being sticky. Turn out onto a lightly floured counter top and pat down with your hands to about 1 inch in thickness. use a biscuit cutter or the top of a glass to cut rounds and place on a baking sheet. Collect the scraps and pat down to use all remaining dough. Bake at 400 for 15 minutes, or until golden brown.

For the filling: Combine ingredients and cook on medium high until boiling and beginning to thicken. Reduce heat to medium and cook for about 5 minutes, then turn off heat. Once biscuits have baked, hollow out the centers and fill with blueberry filling. Add a drizzle of glaze just before serving (combine glaze ingredients, stir until smooth and set aside until needed).

Apple Turnovers



APPLE TURNOVERS
Hardees Copycat Recipe

Pastry and Filling
1 package puff pastry sheets
4 large cooking apples
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon lemon juice
1/4 teaspoon ground cinnamon

Sugar Drizzle
1/2 cup confectioners' sugar
1 tablespoon water


Pastry and Filling:  Peel, core and slice apples. In medium saucepan over low heat, cook apples with sugar, cornstarch, lemon juice and cinnamon, stirring frequently, until apples are tender. Refrigerate until cool. Thaw pastry sheets at room temperature 20 minutes. Preheat oven to 400 degrees. Unfold pastry on lightly floured surface. Roll each sheet into a 12-inch square and cut into four 6-inch squares. Place 1/4 cup apple mixture in center of each square. Brush edges with water. Fold to form triangles, seal edges firmly with a fork. Place on 2 baking sheets. Bake 25 minutes or until golden. Cool on wire rack.

Sugar drizzle: In small bowl, mix together confectioners sugar and water. With spoon, drizzle on turnover, allow to set before serving.

Santa Fe Chicken Sandwich



SANTA FE CHICKEN SANDWICH
Carl’s Jr. Copycat Recipe

Makes 4 Sandwiches

2 whole chicken breasts, skinned, boned, and halved
1 cup teriyaki marinade
1/4 cup mayonnaise
1/4 teaspoon paprika
1/4 teaspoon cayenne pepper
1/4 teaspoon curry powder
pinch salt
4 hamburger buns
4 lettuce leaves
1 (4 oz) can mild green chili peppers, well drained
4 slices American cheese

Marinate the chicken in the teriyaki marinade in a shallow bowl for 30 minutes. Preheat barbecue to medium heat. Prepare the sauce in a small bowl by mixing the mayonnaise with the paprika, cayenne pepper, curry powder and salt. Grill the chicken for 5 to 8 minutes per side or until done. Brown the faces of each bun in a hot frying pan. Spread 1 Tbsp of sauce on the faces of each bun. On each bottom bun, place a lettuce leaf, then a split-open green chili. Place one breast half on top of the chili. Top with American cheese and remaining bun half.

Memphis BBQ Thickburger



MEMPHIS BBQ THICKBURGER
Hardee’s Copycat Recipe

3 lb pork roast
2 lbs ground beef, made into patties
2 regular sized jars barbecue sauce
6 oz French's French Fried Onions
2 cups margarine
8 slices American Cheese
12 burger sliced pickles
1 head lettuce
1 tomato

The first thing you will want to do is start the pork. This take the most time so you will want to do this about six hours before you want to eat in advance. Take the pork roast and put in the crockpot set on low.After adding the roast you will add both jars of BBQ to the crock pot and set a timer for 5 hours. Now close the lid and walk away. While you should patty the burgers and slice your tomatoes.

When the timer goes off, you will want to head over to your stove and set a large frying pan on medium-high. Set your burger patties in the frying pan and cover. Put your melted margarine and oil into a medium pot on high heat. Wait for it to begin to boil and add your fried onions. Let the onions sit in margarine for 2 minutes and remove with a fork onto a plate with a paper towel on it.

Separate the onions into 4 piles and go flip your burgers. Scoop the onions onto the burgers and place 2 slices of cheese on each. Add 1/4 cup water to the pan and cover until the cheese is melted. Set out your buns and place lettuce, tomato, and pickle, and pulled pork on buns as desired. Place burgers on bun and close.

Bacon Swiss Chicken Sandwich


BACON SWISS CRISPY CHICKEN SANDWICH
Carl’s Jr. Copycat Recipe

Makes 4 Sandwiches

Sandwich:
8 slices bacon, cooked
1/4 cup egg substitute
1 cup water
1 cup flour
2 1/2 teaspoons salt
1 teaspoon paprika
1 teaspoon onion powder
1/8 teaspoon garlic powder
2 skinless chicken breast fillets
vegetable oil
cooking spray
4 sesame seed hamburger buns
4 lettuce leaves
4 tomato slices
4 Swiss cheese slices

Prepare the ranch dressing by combining the ingredients in a small bowl. Cover and chill.Preheat oven to 475 degrees. Cook bacon following directions on package. Drain on paper towels and set aside.

Combine the egg substitute and water in a large, shallow bowl. Combine the flour, salt, paprika, onion powder, and garlic powder in another shallow bowl.

Cut each chicken breast in half across the middle, and then wrap the halves, one at a time, in
plastic wrap. pound each one with a mallet until it is about 1/4 inch thick. Trim each fillet until it is
round. 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.

Line a large baking sheet with aluminum foil. Spray the foil with a generous coating of cooking oil.
Place the chicken fillets on the baking sheet, then coat each one with a coating of cooking spray.
Bake the fillets for 12 minutes, then crank the oven up to broil for 4 to 5 minutes, then flip the
chicken over and broil for another 2 to 4 minutes or until the chicken is browned and crispy on both sides.

As chicken is cooking, 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 tomato slice.

When the chicken is done cooking, place a fillet over the tomato onto the bottom of the sandwich, 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.