Spicy Chicken Sandwich

I have a love for Wendy's. Their double stacks are wonderful and not to mention cheap! That is our go to fast food place when we get it. My husband also introduced me to the Spicy Chicken Sandwich last year. Oh my word is it good. Especially for a fast food chicken sandwich. I found a copycat recipe this fall for the sandwich and I knew I just had to try it. I made it the week of New Years and it was delicious! My brother-in-law was here helping my husband work on our laundry room so he got to try them out too. I got the thumbs up from everyone in the house, including picky Maddie my 7 year old and my spicy-hating stepson Austin! Now that says something!!

The recipe was pretty simple I think. It was adapted from Food People Want.


SPICY CHICKEN SANDWICH
adapted from Foodpeoplewant My notes in red.

INGREDIENTS:

• 2 boneless skinless chicken breasts, sliced horizontally into 4 thin cutlets-I only got about 2-3 slices out of each breast.
  
• 1 cup buttermilk
• 1-2 teaspoons cayenne pepper
• Cajun seasoning for dusting (recipe follows)
• 1 cup self-rising flour-Make your own with 1c AP Flour, 1 1/2 tsp Salt & 1 1/2 tsp Baking powder
  
• 1 teaspoon coarsely ground black pepper
• 2 eggs
• 2 teaspoons hot sauce-I used about 1tsp
  
• Canola or vegetable for frying
• 4 sesame seed hamburger buns
• Optional-
  
• Mayonnaise for spreading
  
• 4 leaves of butter or leaf lettuce
• Tomato slices for garnish

METHOD:

1. Pour the buttermilk into a bowl and whisk in the cayenne pepper. Add the chicken cutlets to the buttermilk mix and marinate them overnight in the refrigerator.
2. Take the chicken out of the refrigerator at least 30 minutes before frying. In a shallow bowl, lightly beat the eggs with the hot sauce and set aside. Pour the flour onto a clean plate and stir in the coarsely ground black pepper and set aside.
   
3. Drain the chicken cutlets from the buttermilk marinade and place on a clean plate. Sprinkle both sides of each cutlet heavily with Cajun seasoning before dunking it in the egg mixture. Quickly dredge the seasoned chicken in the flour-pepper mixture, making sure to shake off any excess. Place on a clean plate and repeat with remaining chicken.
   
4. Pour oil to a depth of 2” into a 4-qt. heavy-bottom pot and heat over medium-high heat until the temperature registers 325° on a candy thermometer. (I don't have a thermometer so I just kinda guessed-about medium heat) Working 2 pieces of chicken at a time, carefully submerge them in the hot oil and fry until crispy and golden brown, about 4-5 minutes per batch. Remove the fried chicken cutlets to a plate lined with paper towels and repeat with the remaining chicken. Keep first batch of chicken warm in a low, 200° oven.
   
5. Spread each half of the hamburger buns with mayonnaise (or ranch dressing) and top with a fried chicken cutlet, lettuce and tomato. Serve immediately.

Makes 4 sandwiches

CAJUN SEASONING

INGREDIENTS:

• 1 tablespoon paprika
• 1 1/2 teaspoons table salt
• 1 1/2 teaspoons freshly ground black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon cayenne pepper
• 1/2 teaspoon dried oregano-I didn't have any but it tasted great without!
  
• 1/2 teaspoon dried thyme

METHOD:

Stir to combine all the ingredients in a small bowl.