Spicy Chicken Sandwich

Name: Spicy Chicken Sandwich (Homemade Fried)
Prep time: 1 h 10 min
Cook time: 15 min
Total time: 1 h 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb chicken breast, boneless and skinless; 1 cup buttermilk; 1/4 cup hot sauce; 1 egg; 1 cup all-purpose flour; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp garlic powder; 1/2 tsp onion powder; 1 tsp cayenne pepper; 1 tsp paprika; Oil for frying; 4 hamburger buns; 1/2 cup mayonnaise; 4 leaves lettuce; 1 tomato, sliced

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A homemade spicy chicken sandwich featuring hot sauce-marinated, crispy fried chicken breasts topped with creamy mayo, fresh lettuce, and tomato on a toasted bun. The standout is the buttermilk-hot sauce marinade that infuses heat and tenderness before frying.

🍴Wendy's Copycat

🌍American 🏷️Wendy's 🏷️Spicy chicken sandwich 🏷️Fried chicken Fast food copycat

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🏷️Chicken sandwich

Total

1h 25m

Servings

Difficulty

Expert

Recipe Source

View original recipe

From Recipes

Ingredients

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1 lb chicken breast, boneless and skinless
1 cup buttermilk
1/4 cup hot sauce
1 egg
1 cup all-purpose flour
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp cayenne pepper
1 tsp paprika
Oil for frying
4 hamburger buns
1/2 cup mayonnaise
4 leaves lettuce
1 tomato, sliced

16 Ingredients

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Instructions

1
Pound chicken breasts to an even thickness, then cut into sandwich-sized portions.
2
In a bowl, combine buttermilk, hot sauce, and egg. Add chicken and marinate for at least 1 hour or overnight in the refrigerator.
3
In a separate bowl, mix flour, salt, black pepper, garlic powder, onion powder, cayenne pepper, and paprika.
4
Remove chicken from marinade and dredge in the seasoned flour mixture, pressing to coat evenly.
5
Heat oil in a deep skillet or fryer to 350°F (175°C).
6
Fry chicken for 5 to 7 minutes per side, or until golden brown and cooked through (internal temperature of 165°F).
7
Drain on a paper towel-lined plate.
8
Toast the hamburger buns lightly.
9
Spread mayonnaise on both sides of each bun.
10
Assemble sandwiches with fried chicken, lettuce, and tomato slices. Serve immediately.

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Tips & Notes

Written automatically by CookOS, not by the creator.

Pro tips

Pound chicken breasts to uniform thickness before marinating so they cook evenly and fry in the same time on both sides.
Maintain oil temperature at 350°F during frying; too cool makes soggy chicken, too hot burns the breading before the center cooks.
Let fried chicken rest on paper towels immediately after frying to drain excess oil and keep the breading crisp.
Toast the buns lightly to absorb mayo without becoming soggy and to add textural contrast to the soft fried chicken.

Substitutions

Hot sauce → Frank's RedHot or sriracha (adjust amount to taste preference)
All-purpose flour → cornstarch blend (1:1 swap for extra crispness)
Buttermilk → Greek yogurt thinned with milk or regular milk with 1 tbsp lemon juice (similar tenderizing effect)
Hamburger buns → brioche or pretzel buns (changes flavor profile slightly)

Storage & make-ahead

Store cooked fried chicken in an airtight container in the refrigerator for up to 3 days; reheat uncovered in a 350°F oven for 5–10 minutes to restore crispness.