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Wendy’s Spicy Chicken Fillet Sandwich

5.00 Mitt(s) 1 Rating(s)1 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 51 vote, average: 5.00 out of 5

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Level: Intermediate

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Description

A low-cal knock-off of the Wendy’s Spicy Chicken Fillet sandwich. Perfect for us country folk who don’t live near fast food joints.

Ingredients

  • ⅓ cups Frank's Original Red Hot Pepper Sauce
  • ⅔ cups Water
  • 1 cup Flour
  • 2-½ teaspoons Salt
  • 4 teaspoons Ground Cayenne Pepper
  • 1 teaspoon Coarse Ground Black Pepper
  • 1 teaspoon Onion Powder
  • ½ teaspoons Paprika
  • ⅛ teaspoons Garlic Powder
  • 2 whole Skinless Chicken Breast Fillets
  • Nonstick Cooking Spray
  • 8 teaspoons Fat Free Mayonnaise
  • 4 whole Plain Hamburger Buns
  • 4 whole Tomato Slices
  • 4 whole Lettuce Leaves

Preparation

1: Preheat oven to 475 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: Slice each of the breasts in half across the middle. Wrap each piece of chicken in plastic wrap and pound it with a mallet to about 1/4 inch thick. If necessary, trim each breast fillet to help it fit on the bun.
5: Working with one slice of chicken at a time, coat each piece with the flour mixture, 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.
6: Line a large baking sheet with aluminum foil. Spray foil with a generous coat of cooking spray. Arrange all of the breaded chicken onto the sprayed foil. Spray a light coat of spray over the entire surface of each slice of chicken.
7: Bake chicken for 8-12 minutes, until it begins to brown. Crank oven up to a high broil, move pan to top oven rack, and broil for 3-5 minutes on each side or until the surface begins to become crispy. (Be careful not to cook too long or chicken may dry out).
8: As chicken bakes, spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns.
9: Place a tomato slice onto the mayonnaise and a leaf of lettuce on top of the tomato.
10: When the chicken is done, stack 1 piece onto each of the bottom buns.
11: Flip the top half of each sandwich onto the bottom half, and serve hot.

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Profile photo of Marie

Marie on 6.22.2010

I didn’t use as much water to dilute the hot sauce but we were very happy! Easy to make and easy clean up and delicious! (Next time I might use a little more cooking spray to top my chicken though–some of the flour didn’t brown all the way)

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