Air Fryer Wendys Spicy Chicken Sandwich Recipes

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AIR FRYER WENDY'S SPICY CHICKEN SANDWICH



Air Fryer Wendy's Spicy Chicken Sandwich image

Are you looking for a delicious and easy air fryer recipe? Well, look no further than this air fryer Wendy's Spicy Chicken Sandwich. It only takes a few minutes to make and it tastes amazing! Plus, it's healthier than traditional chicken sandwiches because you don't need oil to cook the chicken. So go ahead and give this recipe a try - your taste buds will thank you!

Provided by ForkToSpoon.com

Categories     Dinner     Lunch     Main Course     Main Entree     Main Meal

Time 25m

Number Of Ingredients 14

1/3 cup Frank's Red Hot Sauce
2/3 cup water
4 large boneless, skinless chicken breast
1 cup all-purpose flour
1 tablespoon cayenne pepper
1 teaspoon salt
1 teaspoon onion powder
1 teaspoon black pepper
1/2 teaspoon paprika
1/2 teaspoon garlic powder
4 tablespoons mayonnaise
4 regular hamburger buns
4 slices tomatoes
4 leaves lettuce

Steps:

  • In a small bowl, mix the Frank's Red Hot Sauce and water.
  • In a medium-sized bowl, mix the flour, cayenne, salt, onion powder, black pepper, paprika, and garlic powder.
  • Coat the chicken breast in the flour mixture, then into the hot sauce mixture, and back into the flour mixture. Use your hands to make sure that that flour mixture covers the entire chicken breast. Repeat until all of the chicken is coated.
  • Spray your air fryer basket with cooking spray, and then preheat the air fryer to 370 degrees F, air fryer setting for 5 minutes.
  • Add your chicken breast. Use cooking spray GENEROUSLY coat the top of the chicken so the entire flour coating is coated. This will help your chicken crisp up. Set the timer for 7 minutes, then use a pair of tongs, flip the chicken, spray again, coating the flour mixture, and set the timer for another 7-10 minutes.
  • Check the internal temperature of the chicken before removing it. The internal temperature needs to be 165 degrees F.
  • To Serve: Spread the mayonnaise on the bottom bun, and then place the cooked chicken breast onto a hamburger bun, top with pickles, lettuce, and tomato.
  • Plate, serve, and enjoy!

Nutrition Facts : ServingSize 1 g, Calories 355 kcal, Carbohydrate 27 g, Protein 28 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 78 mg, Sodium 1425 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 10 g

WENDY'S SPICY CHICKEN SANDWICH



Wendy's Spicy Chicken Sandwich image

This Wendy's Spicy Chicken Sandwich is a perfect copycat made healthier with the Air Fryer - you can make it in the oven or skillet, too!

Provided by Taylor Stinson

Categories     Main Course

Time 30m

Number Of Ingredients 13

4 chicken cutlets
1/2 cup buttermilk
1 tbsp Tabasco or hot pepper sauce
1/2 cup breadcrumbs
1/2 cup crushed cornflakes
1/2 tsp paprika
1/4 tsp cayenne pepper
1/2 tsp each salt & pepper
Cooking spray
4 hamburger buns
Leaf lettuce
Tomatoes, sliced
Light mayo (about 1/2 tbsp per burger)

Steps:

  • Preheat Airfryer for 10 minutes on 400 F. In a large bowl, soak chicken in buttermilk and tabasco hot sauce for 5 min. Mix breadcrumbs, crushed cornflakes, paprika, cayenne pepper and salt & pepper together in a Ziploc bag or large bowl. Drain buttermilk from chicken pieces, then add chicken to breadcrumb mixture then toss well to coat. Remove covered chicken pieces from bag, drench in buttermilk mixture one more time, then add back to bag and toss to coat.
  • Add chicken to Airfryer once it's done preheating, adding chicken pieces in a single layer and spraying with cooking spray. Cook for 10 minutes. Serve on toasted burger buns with lettuce, tomato and a bit of mayo - enjoy!
  • In a large bowl, soak chicken in buttermilk and tabasco hot sauce for 5 min. Mix breadcrumbs, crushed cornflakes, paprika, cayenne pepper and salt & pepper together in a Ziploc bag or large bowl. Drain buttermilk from chicken pieces, then add chicken to breadcrumb mixture then toss well to coat. Remove covered chicken pieces from bag, drench in buttermilk mixture one more time, then add back to bag and toss to coat.
  • Heat 2 tbsp canola oil in a large skillet over med-high heat. Add chicken pieces in a single layer. Fry for 5 min, then flip and cook another 5 min. Serve on toasted burger buns with lettuce, tomato and a bit of mayo - enjoy!
  • Preheat oven to 450 F. In a large bowl, soak chicken in buttermilk and tabasco hot sauce for 5 min. Mix breadcrumbs, crushed cornflakes, paprika, cayenne pepper and salt & pepper together in a Ziploc bag or large bowl. Drain buttermilk from chicken pieces, then add chicken to breadcrumb mixture then toss well to coat. Remove covered chicken pieces from bag, drench in buttermilk mixture one more time, then add back to bag and toss to coat.
  • Add chicken to a parchment-lined baking sheet, then spray with cooking spray. Bake for 10-12 minutes. Serve on toasted burger buns with lettuce, tomato and a bit of mayo - enjoy!

Nutrition Facts : Calories 403 kcal, Carbohydrate 34 g, Protein 43 g, Fat 9 g, SaturatedFat 2 g, Cholesterol 113 mg, Sodium 595 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

WENDY'S SPICY CHICKEN FILLET SANDWICH



Wendy's Spicy Chicken Fillet Sandwich image

copycat

Provided by Kathleen Riemer

Categories     Sandwiches

Number Of Ingredients 15

6 -8 cups vegetable oil
1/3 cup frank's original red hot pepper sauce read more: http://www.food.com/recipe/wendys-spicy-chicken-fillet-sandwich-134437?oc=linkback
2/3 cup water
1 cup all-purpose flour
2 1/2 teaspoons salt
4 teaspoons cayenne pepper
1 teaspoon fresh coarse ground black pepper read more: http://www.food.com/recipe/wendys-spicy-chicken-fillet-sandwich-134437?oc=linkback
1 teaspoon onion powder
1/2 teaspoon paprika
1/8 teaspoon garlic powder
4 chicken breast fillets
4 plain hamburger buns
8 teaspoons mayonnaise
4 lettuce leaves
4 slices tomatoes

Steps:

  • 1. Preheat 6 to 8 cups of oil in a deep fryer to 350 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 Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun. 5 Working with one fillet at a time, coat each piece with the flour, 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 coated. 6 Fry the chicken fillets for 8 to 12 minutes or until they are light brown and crispy. Remove the chicken to a rack or to paper towels to drain. 7 As chicken is frying, prepare each sandwich by grilling the face of the hamburger buns on a hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top buns. 8 Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato. 9 On each of the bottom buns, stack one piece of chicken. 10 Flip the top half of each sandwich onto the bottom half and serve hot.

COPYCAT WENDY'S SPICY CHICKEN FILLET SANDWICH



Copycat Wendy's Spicy Chicken Fillet Sandwich image

Make and share this Copycat Wendy's Spicy Chicken Fillet Sandwich recipe from Food.com.

Provided by Jonathan Melendez

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

4 chicken breasts, cutlets
1/2 cup pickled jalapeno juice
1 cup buttermilk
4 dashes hot sauce
1 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon granulated onion
1 teaspoon granulated garlic
1 teaspoon chili powder
4 -6 cups canola oil or 4 -6 cups vegetable oil
4 potato buns
1 tablespoon butter
4 tablespoons mayonnaise
4 green leaf lettuce leaves
4 slices tomatoes

Steps:

  • In a large bowl, combine the chicken, jalapeño juice, buttermilk and hot sauce. Cover with plastic wrap and chill for at least 1 hour, more if you have the time.
  • In a shallow bowl, whisk together the flour, salt, pepper, onion, garlic, and chili powder.
  • To dredge the chicken, remove each piece from the buttermilk mixture and dip into the seasoned flour. Dip once again into the buttermilk and once more into the dry ingredients. Place the dredged chicken on a wire rack set over a baking sheet and continue coating the remaining chicken pieces. Allow the coated chicken to rest while you heat up the oil. This will prevent the coating from falling off during frying.
  • Pour the oil into a large pot and heat up to 365 degrees F. Carefully lower the chicken into the hot oil, cooking it in batches to not overcrowd the pan. Fry until golden brown and the chicken reaches 165 degrees, about 4 to 6 minutes. Using a slotted spoon, remove the chicken from the oven and place on a clean wire rack, set over a baking sheet.
  • Set a large pan or griddle over medium high heat, melt the butter and toast the buns, cut side down.
  • To assemble the sandwiches, spread the buns with mayonnaise and place a chicken on each bottom bun. Top with lettuce and tomato and the top bun. Serve immediately.

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