SPICY CHICKEN SANDWICH WENDY'S RECIPE

WENDY'S SPICY CHICKEN SANDWICH RECIPE | SIDECHEF

You can use this chicken to make wendy's spicy chicken wrap: 1 flour tortillas, smear some ranch dressing, chopped lettuce, shredded cheddar cheese and half of a chicken.

Provided by In the Kitchen with Jonny

Categories Sandwich Quick and Easy Quick Nut-Free Dairy-Free Shellfish-Free Beginner Weekend Project Soy-Free Fish-Free Stove Peanut-Free Tree Nut-Free Sugar-Free

Total Time 1500S

Yield 4

Number Of Ingredients 15

Ingredients

as needed Oil
1/3 cup Frank's® RedHot® Sauce
2/3 cup Water
4 Chicken Breast
1 cup All-Purpose Flour
4 teaspoon Cayenne Pepper
1 teaspoon Salt
1 teaspoon Onion Powder
1 teaspoon Ground Black Pepper
1/2 teaspoon Paprika
1/8 teaspoon Garlic Powder
4 Hamburger Bun
1 Tomato
4 Lettuce Leaf
to taste Mayonnaise

Steps:

In a cast Iron skillet, heat up the Oil (as needed) to 350 degrees F (180 degrees C).
Inside a bowl, mix together the Water (2/3 cup), and the Frank's® RedHot® Sauce (1/3 cup).
In a separate bowl, mix together the All-Purpose Flour (1 cup), Cayenne Pepper (4 teaspoon), Salt (1 teaspoon), Ground Black Pepper (1 teaspoon), Onion Powder (1 teaspoon), Paprika (1/2 teaspoon), and Garlic Powder (1/8 teaspoon).
Roll the Chicken Breast (4) in the flour mixture, then in the hot sauce mixture, and then back to the flour mixture. Do this one by one with all of the chicken.
Fry each chicken breast for about 8 minutes, flipping them half way through.
Drain off the excess oil from the fillets. Arrange the fillets, sliced Tomato (1), and Lettuce Leaf (4) inside your Hamburger Bun (4). top with some Mayonnaise (to taste), and serve!

Nutrition Facts : Calories 193 calories, ProteinContent 9.3 g, FatContent 8.4 g, CarbohydrateContent 20.1 g, SugarContent 1.2 g, SodiumContent 561.7 mg, FiberContent 1.3 g, SaturatedFatContent 1.6 g, CholesterolContent 20.3 mg, TransFatContent 0 g, UnsaturatedFatContent 5.0 g

COPYCAT WENDY’S SPICY CHICKEN FILLET SANDWICH RECIPE ...

Make and share this Copycat Wendy’s Spicy Chicken Fillet Sandwich recipe from Food.com.

Total Time 50 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

4 chicken breasts, cutlets
1/2 cup pickled jalapeno juice
1 cup buttermilk
4 dashes hot sauce
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon chili powder
4 -6 cups canola oil or 4 -6 cups vegetable oil
4 potato buns
1 tablespoon butter
4 tablespoons mayonnaise
4 green leaf lettuce leaves
4 slices tomatoes

Steps:

In a large bowl, combine the chicken, jalapeño juice, buttermilk and hot sauce. Cover with plastic wrap and chill for at least 1 hour, more if you have the time.
In a shallow bowl, whisk together the flour, salt, pepper, onion, garlic, and chili powder.
To dredge the chicken, remove each piece from the buttermilk mixture and dip into the seasoned flour. Dip once again into the buttermilk and once more into the dry ingredients. Place the dredged chicken on a wire rack set over a baking sheet and continue coating the remaining chicken pieces. Allow the coated chicken to rest while you heat up the oil. This will prevent the coating from falling off during frying.
Pour the oil into a large pot and heat up to 365 degrees F. Carefully lower the chicken into the hot oil, cooking it in batches to not overcrowd the pan. Fry until golden brown and the chicken reaches 165 degrees, about 4 to 6 minutes. Using a slotted spoon, remove the chicken from the oven and place on a clean wire rack, set over a baking sheet.
Set a large pan or griddle over medium high heat, melt the butter and toast the buns, cut side down.
To assemble the sandwiches, spread the buns with mayonnaise and place a chicken on each bottom bun. Top with lettuce and tomato and the top bun. Serve immediately.

Nutrition Facts : Calories 2412.4, FatContent 235.5, SaturatedFatContent 22.2, CholesterolContent 102.9, SodiumContent 784.8, CarbohydrateContent 41.9, FiberContent 2.4, SugarContent 3.9, ProteinContent 38

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Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees. 2 Combine the pepper sauce and water in a small bowl. 3 Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl. 4 Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun. 5 Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is coated. 6 Fry the chicken fillets for 8 to 12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain. 7 As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns. 8 Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato. 9 On each of the bottom buns, stack one piece of chicken. 10 Flip the top half of each sandwich onto the bottom half and serve hot.

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