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A homemade copycat of Wendy's famous Spicy Chicken Sandwich featuring crispy buttermilk-marinated fried chicken with a bold cayenne-spiced breading, served on a toasted bun with lettuce and mayo. Includes air fryer and oven alternatives.
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Place each chicken breast between two sheets of plastic wrap or inside a large zip-top bag. Use a meat mallet or rolling pin to gently pound the thicker end until the breast is an even thickness, about 1/2–3/4 inch. If the pieces are very large, slice them horizontally to make thinner cutlets.
In a medium bowl, whisk together 1 cup buttermilk, 1 egg, hot sauce (if using), 1 tsp salt, and 1/2 tsp black pepper. Add the chicken breasts, making sure they are fully coated. Cover and refrigerate for at least 30 minutes, up to 4 hours.
In a shallow dish or pie plate, combine flour, cornstarch, paprika, garlic powder, onion powder, cayenne pepper, chili powder, salt, black pepper, and baking powder. Stir well to evenly distribute the spices.
Remove one piece of chicken from the buttermilk, letting the excess drip off. Place it into the flour mixture and press firmly on both sides to coat. For an extra-crispy crust, dip the floured chicken back into the buttermilk, then back into the flour mix again, pressing to create craggly bits. Place the breaded chicken on a wire rack or plate. Repeat with remaining pieces. Let the breaded chicken rest for about 10 minutes while you heat the oil.
In a large, heavy-bottomed pot, deep skillet, or Dutch oven, pour in 2–3 inches of oil. Heat the oil to 350°F using a thermometer.
Carefully lower 1–2 pieces of chicken into the hot oil. Do not overcrowd the pot. Fry for about 4–6 minutes per side, depending on thickness, until golden brown and crispy. Check that the chicken reaches an internal temperature of at least 165°F in the thickest part. Once cooked, remove the chicken to a wire rack or paper towel-lined plate to drain. Repeat with remaining pieces, allowing the oil to come back to 350°F between batches.
Split the buns and lightly butter the cut sides if desired. Toast them in a dry skillet or under the broiler for 1–2 minutes until lightly golden. Rinse and pat dry the lettuce. Slice tomato if using.
For each sandwich, spread 1–2 Tbsp mayonnaise on the bottom and/or top bun. Place a hot, crispy chicken fillet on the bottom bun. Top with lettuce and tomato or pickles if desired. Cover with the top bun and gently press. Serve right away while the chicken is still hot and crunchy.
