Some times I’m just hankerin’ for a good, spicy, crunchy, moist, juicy chicken sandwich. The fried kind. Nothing fancy. But nothing wimpy, either. My spicy chicken fillet sandwich is a take on the sandwich you could get at Wendy’s. Heck, you might still be able to get it. I dunno. I haven’t been to a Wendy’s in years. And now, suddenly, I am hankerin’ for a Wendy’s burger. But first, back to this delicious sandwich! The chicken has a great kick. It’s not overly spicy, but it’ll make you sit up and notice.
Simple Is Good. Very Good.
There’s nothing complicated going on with this spicy chicken fillet sandwich. The secret to its great flavor is in the seasoning mix. It is fantastic. I’ve used it on other dishes too, from wings to pork chops. Make extra and keep it on hand for seasoning darned near anything.
Thin Is Good. Very Good.
Make sure you get your chicken fillets nice and thin. And try and get them the same thickness throughout. You don’t want some parts to be more (or less) cooked than others. You want them nice and consistent.
I get out my big deep fryer when it’s time to fry a large batch of food. It comes to temperature quickly and it maintains that temperature perfectly. It has a built-in oil filter and storage unit so I can re-use the oil several times.
I almost always use Blue Plate mayonnaise in the dishes I make. I think it is the best around. If you can’t find it locally you can pick it up online for a fair price.
Spicy Chicken Fillet Sandwich
Ingredients
- 4 chicken breast fillets about 3 ounces each
- vegetable oil for frying
- ⅓ cup Frank’s RedHot Sauce
- ⅔ cup water
- 1 cup all-purpose flour
- 2 ½ teaspoons kosher salt
- 4 teaspoons cayenne pepper
- 1 teaspoon freshly ground black pepper
- 1 teaspoon onion powder
- ½ teaspoon paprika
- ⅛ teaspoon garlic powder
- 4 hamburger buns
- 8 teaspoons mayonnaise or more, to taste
- 4 leaves lettuce
- 4 slices tomato
Instructions
- Pound the chicken fillets out until about 3/8" thick. They should be slightly larger than the buns. Trim off any excess fat.
- Heat 2-3" of oil in a deep fryer or Dutch oven to 350 F.
- Combine the hot sauce and water in a shallow bowl or pie plate.
- Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl or pie plate.
- Working with one fillet at a time, coat each piece with the flour. Get the mixture on both sides.
- Shake off any excess flour then dredge the chicken on both sides in the hot sauce mixture.
- Return the chicken to the flour mixture and again coat on both sides.
- Shake off any excess then transfer to the hot oil.
- Fry 8-112 minutes or until the chicken is golden brown and crispy.
- Remove to a paper towel-lined plate or rack to drain
- Toast buns as desired.
- Divide the mayonnaise between the tops of the buns.
- On bottom buns place chicken followed by tomato and lettuce.
- Add top bun and serve.
Notes
Nutrition
Nutritional values are approximate.
