Charles, 1 chicken breast makes 4 sandwiches, 2 breast make 8 and 3 makes 12.
You pound the breast and cut them into 4 equal pieces, and so on and so on. It depends on how many sandwiches you want. Enjoy! -----Original Message----- From: Charles Rivard via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Wednesday, August 03, 2016 8:10 AM To: cookinginthedark@acbradio.org Cc: Charles Rivard Subject: Re: [CnD] Wendy's Spicy Fillet Chicken Sandwich Yes, but although the amounts of other ingredients were listed, these were not. No mention of how many chicken patties the recipe will season or anything. Is this recipe enough for 4, 6, 8? If you think you're finished, you! really! are! finished!! -----Original Message----- From: Susan Lumpkin via Cookinginthedark Sent: Tuesday, August 02, 2016 9:13 PM To: cookinginthedark@acbradio.org Cc: Susan Lumpkin Subject: Re: [CnD] Wendy's Spicy Fillet Chicken Sandwich Wouldn't the number of sandwiches depend on how many chicken breast fillets you use, Charles? Susan -----Original Message----- From: Naima Leigh via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Tuesday, August 02, 2016 5:54 PM To: cookinginthedark@acbradio.org Cc: Naima Leigh <nleigh2...@gmail.com> Subject: [CnD] Wendy's Spicy Fillet Chicken Sandwich Wendy's Spicy Fillet Chicken Sandwich Not only a great sandwich, but also great topping your favorite salad greens with this! Ingredients 1/3 cup frank's original red hot pepper sauce 2/3 cup water 1 cup all-purpose flour 2 1/2 teaspoons salt 4 teaspoons cayenne pepper 1 teaspoon fresh coarse ground black pepper 1 teaspoon onion powder 1/2 teaspoon paprika 1/8 teaspoon garlic powder Chicken breasts fillets Hamburger buns Mayonnaise Lettuce Sliced tomatoes Directions 1. Preheat 6 to 8 cups of oil in a deep fryer to 350 degrees. 2. Combine the pepper sauce in a small bowl. 3. Combine the flour, salt, cayenne pepper, black pepper, onion powder, paprika and garlic powder in another shallow bowl. 4. Pound each of the chicken pieces with a mallet until about 3/8-inch thick. Trim each breast fillet if necessary to help it fit on the bun. 5. Working with one fillet at a time, coat each piece with the flour, then dredge it in the diluted pepper sauce. Coat the chicken once again in the flour mixture and set it aside until the rest of the chicken is coated. 6. Fry the chicken fillets for 8 to 12 minutes or until they are light brown and crispy. Remove the chicken to a rack or paper towels to drain. 7. As chicken is frying, prepare each sandwich by grilling the face of the hamburger bun on a hot skillet over medium heat. Spread about 2 teaspoons of mayonnaise on the face of each of the inverted top bun. 8. Place a tomato slice onto the mayonnaise, then stack a leaf of lettuce on top of the tomato. 9. On each of the bottom buns, stack one piece of chicken. 10. Flip the top half of each sandwich onto the bottom half and serve hot. _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
