Chef Dale Talde of Pork Slope, Thistle Hill Tavern and Talde in Brooklyn shows Playboy senior editor Jeremy Repanich how to make his perfect take on Wendy’s fried Crispy Chicken Sandwich. The magic starts with a 7 oz piece of chicken, split in half, and marinated for 12 hours in buttermilk and a house hot sauce that’s 50/50 Frank’s and Sriracha. After, Chef Talde adds a little bit of salt to the chicken before covering the meat in a mixture of all-purpose flour, black pepper, garlic powder, onion powder, paprika and celery salt. He then dredges the chicken into an egg wash before dipping it back into the flour again to make an extra crispy, flaky crust. The meat then goes into 375 degree vegetable oil for 7 to 8 minutes. When it’s ready, the chicken is seasoned with hot chili oil before finding its final resting place on a toasted potato roll with ranch, shaved cabbage, extra ranch, and some pickles. It’s a sight to behold.
Dale Talde’s Ode to Wendy’s Crispy Fried Chicken Sandwich
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