Wendy's Copycat Spicy Chicken Sandwich Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">4 boneless, skinless chicken breasts (about 150g each)</li><li class="ingredients-single-item">480ml buttermilk</li><li class="ingredients-single-item">2 tbsp hot sauce (such as Tabasco or Frank's RedHot)</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">1 tsp smoked paprika</li><li class="ingredients-single-item">300g plain flour</li><li class="ingredients-single-item">2 tbsp cayenne pepper</li><li class="ingredients-single-item">2 tbsp paprika</li><li class="ingredients-single-item">1 tbsp black pepper</li><li class="ingredients-single-item">2 tsp salt</li><li class="ingredients-single-item">1 tsp garlic powder</li><li class="ingredients-single-item">1 tsp onion powder</li><li class="ingredients-single-item">1 tsp dried oregano</li><li class="ingredients-single-item">1 tsp dried thyme</li><li class="ingredients-single-item">1 litre vegetable oil for frying</li><li class="ingredients-single-item">4 brioche burger buns</li><li class="ingredients-single-item">4 tbsp mayonnaise</li><li class="ingredients-single-item">4 lettuce leaves</li><li class="ingredients-single-item">8 tomato slices</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Deep heavy-bottomed pot or deep fryer</li><li class="equipment-single-item">Digital cooking thermometer</li><li class="equipment-single-item">Meat mallet or rolling pin</li><li class="equipment-single-item">Wire cooling rack</li><li class="equipment-single-item">Kitchen tongs</li><li class="equipment-single-item">Paper towels</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Place each chicken breast between two sheets of parchment paper and gently pound with a meat mallet until they're an even thickness of about 1.5cm. This ensures even cooking and that classic fast-food sandwich shape. Place the chicken breasts in a large bowl or ziplock bag.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, combine the buttermilk, hot sauce, 1 tsp garlic powder, 1 tsp onion powder, and 1 tsp smoked paprika. Whisk until well combined. Pour this mixture over the chicken, ensuring each piece is fully submerged. The acidity in the buttermilk will tenderize the chicken while the spices infuse flavor. Cover and refrigerate for at least 4 hours, preferably overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>When ready to cook, prepare your breading station. In a large, shallow dish, combine the flour, cayenne pepper, paprika, black pepper, salt, garlic powder, onion powder, oregano, and thyme. Mix thoroughly to ensure the spices are evenly distributed throughout the flour.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Set up your frying station. Pour the vegetable oil into a deep, heavy-bottomed pot to a depth of about 5cm. Heat over medium-high heat until the oil reaches 180°C. Maintaining this temperature is crucial - too hot and the coating will burn before the chicken cooks; too cool and the chicken will absorb too much oil, becoming greasy.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove the chicken from the buttermilk marinade one piece at a time, allowing excess to drip off. Dredge each piece thoroughly in the seasoned flour mixture, pressing firmly to ensure the coating adheres. Shake off excess flour, then dip back into the buttermilk mixture quickly, and dredge in the flour mixture once more. This double-breading technique creates that signature craggy, extra-crispy coating.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Carefully lower the breaded chicken into the hot oil. Cook for about 4-5 minutes per side, or until golden brown and the internal temperature reaches 75°C. Work in batches if necessary to avoid overcrowding the pot, which would lower the oil temperature and result in soggy chicken. The coating should be deeply golden and super crispy.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Using tongs, transfer the fried chicken to a wire rack set over a baking sheet. This allows excess oil to drip away while maintaining crispiness. Let the chicken rest for 5 minutes before assembling your sandwiches.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>While the chicken rests, lightly toast your brioche buns until golden. Spread mayonnaise on both cut sides of each bun. For an extra spicy kick, mix some hot sauce into your mayonnaise.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Assemble your sandwiches by placing a lettuce leaf on the bottom bun, followed by the crispy spicy chicken, two slices of tomato, and finally the top bun. For an authentic Wendy's experience, wrap each sandwich in parchment paper and let it sit for 1-2 minutes - this allows the steam to slightly soften the bun while maintaining the chicken's crispiness.</li></ol>