Wendy’s-Style Spicy Chicken Sandwich

Why You’ll Love This Recipe

• Bold cayenne–paprika seasoning with a true fast-food style spicy kick.
• Buttermilk brine guarantees juicy chicken that stays tender after frying.
• Shatteringly crisp crust thanks to cornstarch, baking powder, and a double dredge.
• Simple, home-cook friendly method with dependable times and temperatures.

Grocery List

• Produce: 2 ripe tomatoes, green leaf lettuce
• Dairy: Buttermilk, unsalted butter
• Pantry: Chicken breasts, all-purpose flour, cornstarch, paprika, cayenne, garlic powder, onion powder, black pepper, kosher salt, sugar, hot sauce, neutral frying oil, burger buns, mayonnaise

Full Ingredients

Chicken & Buttermilk Brine

• 2 large boneless, skinless chicken breasts (about 1½ lb/680 g total), halved horizontally to make 4 even fillets
• 1 cup (240 ml) buttermilk
• 1 tablespoon hot sauce
• 1 teaspoon kosher salt
• 1 teaspoon granulated sugar

Seasoned Dredge (Cayenne–Paprika)

• 1½ cups (190 g) all-purpose flour
• ¼ cup (32 g) cornstarch
• 2 teaspoons sweet paprika
• 1 to 1½ teaspoons cayenne pepper (1 for medium, 1½ for extra heat)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 teaspoon baking powder

For Frying

• 1½ to 2 quarts neutral oil (canola, peanut, or vegetable), enough for 2 inches depth

For Assembly

• 4 burger buns (brioche or potato-style recommended)
• 2 tablespoons unsalted butter, softened
• 4 tablespoons mayonnaise
• 8 green leaf lettuce leaves
• 8 slices ripe tomato (about 2 medium tomatoes), lightly salted

Step-by-Step Instructions

Step 1: Prepare and flatten the chicken

Halve the chicken breasts horizontally to form 4 fillets. Place each fillet between sheets of plastic wrap and gently pound to an even ½-inch thickness. This ensures fast, even frying and a tender bite.

Step 2: Make the buttermilk brine

In a bowl, whisk together buttermilk, hot sauce, kosher salt, and sugar. Submerge the chicken in the brine, cover, and refrigerate for at least 30 minutes and up to 4 hours. Thirty minutes delivers a good flavor; a few hours gives deeper seasoning.

Step 3: Mix the seasoned dredge and make it “shaggy”

In a wide bowl, whisk the flour, cornstarch, paprika, cayenne, garlic powder, onion powder, kosher salt, black pepper, and baking powder. For extra craggy bits, drizzle 2–3 tablespoons of the buttermilk brine into the flour and rub with fingertips to form tiny clumps throughout the mix.

Step 4: Double dredge and rest

Lift a fillet from the brine, letting excess drip off. Press firmly into the seasoned flour, coating all sides. Dip briefly back into the brine, then back into the flour, pressing to build a thick, textured coating. Place on a wire rack. Repeat with remaining fillets. Let the coated chicken rest on the rack for 10 minutes to help the crust adhere.

Step 5: Fry to a crunchy, deep-golden crust

Pour oil into a heavy Dutch oven to a depth of 2 inches and heat to 350°F. Fry 2 fillets at a time, adjusting heat to maintain 325–350°F. Cook 3–4 minutes per side until deep golden brown and the thickest part registers 160°F. Transfer to a clean wire rack and lightly salt. The temperature will carry over to 165°F as it rests. Repeat with remaining fillets.

Step 6: Toast the buns and prep toppings

Split buns and spread cut sides with softened butter. Toast cut sides down in a skillet over medium heat until golden, 1–2 minutes. Pat the lettuce dry and lightly salt the tomato slices to bring out their flavor.

Step 7: Assemble the sandwiches

Spread 1 tablespoon mayo on each bun half. Layer bottom bun with lettuce, then a hot fried chicken fillet, then tomato. Cap with the top bun. Serve immediately while the crust is at peak crunch.

Pro Tips

• Temperature control is everything: keep the oil between 325–350°F for a crisp crust without greasiness.
• Rest the coated chicken 10 minutes before frying so the flour hydrates and clings better.
• Cornstarch and baking powder make the coating lighter and extra crunchy.
• Salt your tomato slices lightly; it amplifies flavor and balances the heat.
• Use a wire rack (not paper towels) after frying to preserve the crust’s crispness.

Variations

• Extra Spicy: Add ½ teaspoon cayenne to the mayo, or dust the hot fried chicken lightly with cayenne while it rests.
• Air Fryer: Mist dredged fillets with oil and air-fry at 375°F for 12–15 minutes, flipping at 8 minutes, until 165°F.
• Spicy Mayo Swap: Stir 1–2 teaspoons hot sauce and a pinch of paprika into the mayo for a zesty spread.

Storage & Make-Ahead

Brine the chicken up to 4 hours in advance. Dredged, uncooked fillets can be held on a rack in the fridge for up to 2 hours. Fried fillets keep 2–3 days refrigerated; re-crisp in a 375°F oven or air fryer for 8–12 minutes. Toast buns and add mayo, lettuce, and tomato only at serving time to keep everything fresh and crunchy. Avoid microwaving, which softens the crust.

Nutrition (per serving)

Approximate: 740 calories; 38 g protein; 71 g carbohydrates; 33 g fat; 7 g saturated fat; 3 g fiber; 7 g sugars; 1,450 mg sodium. Values will vary with oil absorption, bun choice, and mayo amount.