Thursday's Eats ~Wendy's Spicy Chicken Sandwich Copy Cat

I love Wendy's Spicy Chicken Sandwiches!  They are pretty much the only fast food temptation I have, but it's a big one! About a year ago I was bound and determined to find a copy cat recipe and I did!  I have modified this recipe a little bit, so it has a Courtney touch which makes these extra good!

(it's sad I made these on a rainy day, so the picture quality is lacking greatly)

First, mix the pepper sauce and water in a small bowl.

Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.

Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Typically these end up large enough for two sandwiches, so I’ll fry it whole and then cut it in half when it’s done.

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 breaded.

Heat up the vegetable oil in a skillet. I typically use 2 skillets and divide the oil between them. 

Fry the chicken fillets for 8-12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain.

As chicken is frying, prepare each sandwich by spreading about 2 teaspoons of mayonnaise on the face of each of the inverted top buns.

Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato. On each of the bottom buns, stack one piece of chicken. 

Flip the top half of each sandwich onto the bottom half and serve hot. I usually make some baked oven fries as a side.

Adjust the heat based on what you like.  The hot pepper sauce adds quite a kick, so add more water/less sauce if you can't handle the heat! :)

Wendy’s Spicy Chicken Fillet Sandwich

 ¼ - ½ cup vegetable oil

1/3 Frank’s Original Red Hot Pepper Sauce

2/3 cup water

1 cup all-purpose flour

2 ½ teaspoons salt

4 teaspoons cayenne pepper (I’ve brought this down to 2 teaspoons and it’s still plenty hot!)

1 teaspoon coarse ground black pepper

1 teaspoon onion powder

1/2 teaspoon paprika

1/8 teaspoon garlic powder

1 lb chicken breast fillets

plain hamburger buns

mayonnaise

lettuce leaves/tomato slices

Makes approximately 4 sandwiches.

Combine the pepper sauce and water in a small bowl.

Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl.

Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Typically these end up large enough for two sandwiches, so I’ll fry it whole and then cut it in half when it’s done.

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 breaded.

Heat up the vegetable oil in a skillet. I typically use 2 skillets and divide the oil between them. Fry the chicken fillets for 8-12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain.

As chicken is frying, prepare each sandwich by sprading about 2 teaspoons of mayonnaise on the face of each of the inverted top buns.

Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato. On each of the bottom buns, stack one piece of chicken. Flip the top half of each sandwich onto the bottom half and serve hot.


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