Wendy’s Spicy Chicken Sandwich-Gluten Free

(sorry the pic isn’t so great, I rushed because I really want to try this, its been over 2 years since I had one)

We don’t eat fast food much.  If we do, we either go to Subway so Bryan can get a sandwich and I get a salad or we go to Wendy’s because they fry their french fries in a separate fryer and I can get a bun-less cheeseburger and Bryan can get his favorite spicy chicken sandwich.  That sandwich used to be my favorite also before I found I had Celiac Disease.  Every time he gets one I ask “can I just smell it” – you laugh but I seriously do this quite often with some of his “regular” food.

Lately I’ve been on a kick of making things at home instead of going out and buying them.  For example in my last post I shared recipes from homemade beef jerky and granola bars.  I can’t go out and get a Wendy’s spicy chicken sandwich but I sure as heck can make it at home.  Making things at home also lets you control the ingredients you use.  Not saying that this sandwich is super healthy by any means, don’t get me wrong.  I mentioned to Bryan the other day that I could try to recreate that sandwich for him, but would have to do it gluten-free so I can enjoy it too…he said sure.  So I looked online for some ideas of what is actually in the sandwich and then went to work on creating a recipe for it.  I have to say it came out pretty darn awesome!  We both really liked it.  I served mine between two pieces of romaine lettuce and Bryan had his on a “regular” bun.  The spicy flavor in mine was much more pronounced without having all that bread in the way.

Gluten-Free Spicy Chicken Sandwich (Wendy’s)

1/4 Cup Frank’s Red Hot Sauce

1/2 Cup Water

1/2 Cup Gluten-Free Bisquick

1 1/2 Teaspoons Sea Salt

2 Teaspoons Cayenne Pepper

1/8 Teaspoon Fine Ground Pepper

1/4 Teaspoon Paprika

1/4 Teaspoon Garlic Powder

2 Chicken Breasts – pounded until about 3/8 inch thick

4 Pieces of Romain Lettuce

1/4 Teaspoon Mayonnaise (optional)

2 Tomato Slices (optional)

Mix together the Gluten-Free Bisquick, Salt, Cayenne Pepper, Pepper, Paprika and Garlic Powder in a large bowl.

In a separate bowl mix together Frank’s Red Hot Sauce and water.

In a large high-sided sauté pan heat 1/2 cup – 1 cup of canola oil (should come up about 1/2 inch the side of the pan depending on the size of your pan) on medium heat.  You could also use a deep fryer but I didn’t want to deal with all of that.

Take one chicken breast at a time and dredge it in the GF Bisquick mixture, then coat it in the hot sauce/water mixture and then again in the Bisquick mixture.

Cook chicken for about 4-5 minutes on each side until they are golden brown and no longer pink in the center (I cut mine just to make sure).

Remove from the oil and drain on paper towels to remove any excess oil.  Serve on lettuce or a bun and top with mayonnaise (optional), tomato (optional) and an additional piece of lettuce.  Enjoy!!

The Bisquick worked perfect for this recipe.  It was nice and crunchy and the chicken was juicy, and just the right amount of spice.  Oh how I have missed this sandwich, but now I can make it at home!



Creatively and Frugally Gluten Free

We’ve all been hit hard with the economy the way that it is and if you are like myself, you’ve been hit a bit harder because I am still out of work.  I wasn’t laid off or anything, I willing left my job and life in California to move back East to be with Bryan.  I don’t regret my decision by any means – I think it was one of the best decisions I have ever made. If I didn’t move in the summer who knows if or when it would have happened.  There were other factors (like our families) into moving when I did but he was the main reason.  Seeing as I left my job, I do not collect unemployment and have no income or health insurance. I spend my days searching and applying for jobs – which is usually about 20 jobs!  I’m not being picky and only applying for certain jobs, I am applying to anything and everything that I remotely qualify, however the call backs are scarce. sparse.  Honestly as depressing and defeating as it is, I keep doing it every day.  I know something will come along, I just hope it happens soon. It is funny because the few responses I have received back say I am over qualified and that is one thing I have never been told in my life, usually it is the opposite because even though I have about 10 years of administrative work under my belt (mostly in Higher Education admissions) I am under qualified because I don’t have a Bachelor’s degree (actually any degree for that matter).

I would love to someday have the ability to donate my time with an organization or be a part time food blogger and work part-time, but right now we need me to be working.  I enjoy working (and earning a pay check) actually I miss working.  People keep telling me that once I get a job I’ll be wishing for this time again, and I’m sure I will at some point but I think it might take a while for me to feel that way.

So with being out of work for a total of four months we have learned to not only live the gluten-free life creatively but also frugally!  I am a coupon clipper and at first Bryan would make fun of me for it but I think now he is pretty thankful for my OCD with coupons.  Each week when we get the grocery ads I scour them looking for the good sales.  We normally don’t buy anything that isn’t on sale.  I’m a big fan of the buy one get one items.  We buy more fresh items vs. processed items.

I also try to make as many gluten-free things that I possibly can instead of buying them at the stores such as granola, bread, salad dressings, cookies, ice tea, mochas, cakes and pies.  Sadly however, I am running low on all of my gluten-free flours and my xanthan gum! So I have to be careful until I can afford to order some new ones.  Today I was trying to think of other things I can make at home with the ingredients I have on hand instead of buying.  One thing that came to mind is taco seasoning.  We eat tacos fairly often because it is a quick and easy meal that we both enjoy.  So I did some searching around online to find out what people really put in taco seasoning because the packages are a bit vague listing “spices” – well that is obvious but which ones? Here is what I came up with, and should probably note we really enjoy spicy foods in our house so you might want to adjust this recipe to your level of spice preference.  We tried this tonight and it was really good, if I do say so myself!

CCGF’s Taco Seasoning (GF/OF/DF)

1 Tablespoon Corn Starch (I noticed some people used Potato Starch or Corn Flour)

1 Teaspoon Chili Powder (make sure it is gluten-free!)

1 Teaspoon Paprika

3/4 Teaspoon Salt

1/2 Teaspoon Cumin

1/2 Teaspoon Cayenne Pepper (You might want to use only 1/4 teaspoon if you don’t like much spice)

1/2 Teaspoon Chipolte Pepper (You can omit this or use 1/4 teaspoon)

1/4 Teaspoon Garlic Powder

1/4 Teaspoon Sugar

Add all of the ingredients to a bowl or plastic bag, mix well.  Store in an airtight container.


1lb – 1 1/2lb ground beef or turkey

Taco Seasoning (see above)

2/3 Cup water

Corn tortilla shells -hard or soft

Shredded lettuce (optional)

Shredded cheese (optional)

Sour cream (optional)

Avocado (optional)

In a large skillet on medium heat, brown beef and drain off any fat, about 8-10 minutes.  Add taco seasoning stir until well combined then add water.  Simmer over medium heat until sauce has thickened, about 3-4 minutes.  Serve in taco shells with your favorite toppings.  You can even make nachos with this instead!

Here is to living the gluten-free life creatively and frugally!