Wendys Spicy Chicken Fillet Sandwich Food
COPYCAT WENDY'S SPICY CHICKEN FILLET SANDWICH
Make and share this Copycat Wendy's Spicy Chicken Fillet Sandwich recipe from Food.com.
Provided by Jonathan Melendez
Categories Lunch/Snacks
Time 50m
Yield 4 serving(s)
Number Of Ingredients 16
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.
WENDY'S SPICY CHICKEN FILLET SANDWICH
Steps:
- 1. 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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