Wendy's Spicy Chicken Sandwich
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!
Prep Time15 minutes mins
Cook Time10 minutes mins
Total Time30 minutes mins
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 403kcal
- 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
To serve and toppings
- 4 hamburger buns
- Leaf lettuce
- Tomatoes, sliced
- Light mayo about 1/2 tbsp per burger
Air fryer method
Preheat air fryer 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 air fryer 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!
Skillet method
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!
Oven method
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!
NOTE: Nutritional info includes 1/2 tbsp light mayo and cooking spray. If chicken is fried in canola oil, it will add approximately 60 more calories.
Make your own chicken cutlets by thinly slicing a boneless skinless chicken breast in half lengthwise.
Mix together 1 cup of regular milk and 1 tbsp. of lemon juice or vinegar to replace the buttermilk.
Store the leftovers in the fridge for up to 5 days. Reheat in the oven at 350 F for 15-20 minutes or warm up in the Air Fryer.
Freeze the patties for up to 4 months. Place a piece of wax paper or parchment between the patties so they don’t stick together.
Calories: 403kcal | Carbohydrates: 34g | Protein: 43g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 113mg | Sodium: 595mg | Potassium: 751mg | Fiber: 2g | Sugar: 5g | Vitamin A: 289IU | Vitamin C: 3mg | Calcium: 142mg | Iron: 3mg