Culinary Cannabis

I have always wanted to own my own franchise.

Spicy Chicken Sandwich
Hello Everyone!
Thanks for stopping by today to talk about my husband’s favorite fast food sandwich knock-off. I started
trying to replicate Wendy’s spicy chicken sandwich a couple of years ago when my husband was put on a
very sodium (salt) restricted diet. His total sodium intake for the day is 1500mg. The Wendy’s spicy
chicken sandwich comes in at 990 mg of sodium. My version of the sandwich comes in at about 300 mg
of sodium, almost all of which is from the bun. My husband’s salt restriction is why my recipes have salt
and pepper to taste; we just don’t use salt. I use a lot of salt free spice blends instead.
If you are watching your salt intake as we are, read the labels on the chicken you buy carefully.
Depending on what the chickens ate and as well as how they are processed, can have a big impact on the
amount of salt contained in the raw chicken. The lowest salt content will come from free range chickens
that have been air cooled with no brine added. Chicken processed in this way will have a sodium
content of 30-50 mg per breast. Brined chicken breast could contain as much as 300-700 mg of sodium
per breast.
Of course, the better the chicken is for you, the more it is going to cost. But, even if you are buying
premium air-cooled chicken, it is still one of the most affordable animal proteins. We eat a lot of chicken
at our house! I’ll get off my soapbox now and get back to the recipe.
If you prefer a different hot sauce than sriracha, feel free to use it. I have used Tilek Samal and Tabasco
with good results. I have also made the sandwich using chicken thighs rather than breasts.
Whatever ingredients you seƩle on, make this today. You will save a lot of money and salt intake by
making the fast-food classic at home.

Spicey Chicken Sandwich Ingrdience
2 chicken breasts, cut in half to make 4 pieces, each pounded to ½ inch thickness
4 T creole seasoning, divided
¼ c flour
¾ c infused mayonnaise
2 – 4 T sriracha (based on your heat tolerance)
1 ½ c panko bread crumbs
Oil for frying
To assemble the Sandwiches
Buns
Sliced tomato
Sliced red onion
Shredded lettuce
Set up breading station; you will need 3 bowls/plates.
To bowl 1, add flour and 1T creole seasoning.
To Bowl 2, add mayo and as much siracha as you desire. Reserve ¼ c of mayo siracha mixture for use on
finished sandwiches.
To Bowl 3 Add panko bread crumbs and 1 T creole seasoning.
Season both sides of chicken with remaining 2 T creole seasoning. Then dip each seasoned chicken piece
in the seasoned flour (shaking off excess), then the siracha mayo, finally the panko breadcrumbs. Set
breaded chicken aside.
Add oil to skillet to a depth of about ¼ inch. Bring oil to 350 F. Fry each chicken piece unƟl it is golden
brown on both sides. You may need to fry in batches, depending on the size of your skillet. Once the
chicken is golden brown and has reached an internal temperature of at least 160 F, you are ready to

Spread buns with reserved siracha-mayonnaise mixture. Put Lettuce on bottom of bun, add chicken on
top of lettuce. Top chicken with tomato and onion.

As always start with a small serving, till you learn your tolerance . Keep out of reach if children and pets.

Culinarily Yours In Cannabis

Mary Ann