We've mostly given up on the fast food places in our area, they are too inconsistent and the prices have risen way too high for what you are getting. My favorite, hands down, is the Wendy's Spicy Chicken sandwich. I've had this recipe for a while, but never seemed to have all of the ingredients on hand. I almost made them Wednesday, but I was missing a sub I needed for the sauce and the veggies. Luckily the guys pizza craving pushed them to Thursday, giving me the opportunity to go to the store and get the things I needed.
I buy thinly sliced chicken breasts, this package had about 5. I got them working in the buttermilk mixture and then moved on to the sauce. We do not eat mayo, so I subbed greek yogurt. I spread the buns with butter and gave them a quick trip under the broiler until they were golden brown. I only did 2 rolls, Jake NEVER eats anything on them, but once he saw our sandwiches he asked for one too.
This was a huge hit, we all thought it was WAY better than any fast food we've ever had. Next time I would save my cutlet for last and add more cayenne to the coating, or maybe add more hot sauce to my serving of the sauce. I like things spicy!
Thank you so much to Ingrid at The Cozy Apron for this recipe. Be sure to go check out the fries she served with hers on the blog, they looked outstanding!
* Exported from MasterCook *
Crispy Chicken Caesar Club with Melted Parmesan and Mozzarella Cheese
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
5 thin sliced chicken breasts
1 cup buttermilk -- plus 1 tablespoon, divided use
Frank's Red Hot
2 cloves garlic -- pressed through garlic press (used minced jarred)
1 1/2 cups flour
1 teaspoon black pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1/2 teaspoon paprika
1/2 teaspoon Italian seasoning
1/8 teaspoon cayenne pepper (to taste)
Vegetable Oil for frying
1/4 cup grated or shredded parmesan cheese
4 slices mozzarella cheese (used part skim shredded)
4 buns -- toasted (used kaiser rolls, buttered and put under broiler)
Creamy Garlic-Parmesan Sauce (recipe below)
Romaine leaves -- for topping
Tomato slices -- for topping
4 strips crispy bacon -- cut in half, for topping
In a bowl or ziptop bag, combine buttermilk, hot sauce, 1t salt, and garlic. Add chicken, and let marinate for 20 mins to 24 hours.
For the flour coating
Combine flour, pepper, granulated garlic & onion, paprika, Italian Herb mix, cayenne and 1 1/2t salt in a shallow pan. Add about 1T of buttermilk and use a fork to mix it in, leaving some chunky bits.
Heat about 4 to 6 cups of oil to 350º. While the oil is heating, remove each chicken breast from the buttermilk, let the excess run off and then put it into the flour mixture. Coat both sides. Remove to a wire rack on a baking sheet. Continue until all the pieces are coated. For extra crispy coating, do a second run through the buttermilk and into the flour mixture.
Fry chicken for 5 to 6 mins, turning to make sure both sides are golden brown and the chicken is cooked through. Remove to paper towel lined platter, sprinkling both sides with kosher salt.
Lay cooked chicken on a baking sheet (foil lining it makes for easier clean up). Add cheeses to top, parmesan first, then mozzarella. Broil until the cheese melts.
For the sandwich
Spread Creamy Garlic Parmesan Sauce onto both halves of the buns. Layer chicken, lettuce, tomato and bacon as desired.
Creamy Garlic Parmesan Sauce
1 cup light sour cream
1/4c plain greek yogurt
1/4 cup grated parmesan cheese
2 garlic cloves (used minced jarred)
Zest of 1 lemon
2 teaspoons of lemon juice
1/2 teaspoon freshly cracked pepper
1/4 teaspoon salt, plus an extra pinch, if needed
Add all ingredients to a food processor. Pulse until smooth, well combined and creamy. Refrigerate leftovers in a closed container.