Wendy's Style Chicken Sandwiches

WENDY'S STYLE CHICKEN SANDWICHES
submitted by JP and Rosy

Makes 8 Sandwiches

2 chicken breasts (6-8 ounces each)

1/2 cup flour

1/4 teaspoon Kosher salt

1/4 teaspoon black pepper

1-2 tablespoons red pepper sauce (like Tabasco)

1/4 cup milk

1 egg

1 cup Panko breadcrumbs

1/2-1 teaspoon ground cayenne pepper

1/2 teaspoon garlic powder

1/2 teaspoon paprika

1/2 teaspoon onion powder

8 small sandwich buns (use Hawaiian rolls)         

1 small bag of shredded lettuce (for sandwiches)

Preheat oven to 350°. Place a wire baking rack on a baking sheet and spray liberally with cooking spray. Set aside.  Place each chicken breast between two pieces of plastic wrap. Using the flat side of a meat tenderizer or a glass, pound the chicken breasts until about 1/2″-3/4″ thick. Slice both chicken breasts in half to make four, sandwich-sized chicken pieces.

In a shallow dish, whisk together flour, salt and pepper. In a second shallow dish, whisk together red pepper sauce, milk and egg. In a third shallow dish, combine breadcrumbs, cayenne pepper, garlic powder, paprika and onion powder. Dredge chicken pieces in flour mixture, followed by red pepper sauce mixture, and then finally, press into breadcrumb mixture. Shake off extra and place on prepared baking rack. Repeat with remaining pieces. Spray tops of chicken with cooking spray. Bake in preheated oven for 15-20 minutes or until chicken is browned and crunchy.

Cut buns in half and place in toaster or toaster oven. Toast lightly, we usually put our toaster on bagel cycle, so only ½ gets browned. Add condiments to sandwich buns then place 1 piece of chicken on bottom bun. Top with lettuce and serve.

Meal goes well with any kind of seasoned potato.