This is a copycat recipe (sort of) of Wendy's Spicy Chicken Burger. We think ours is better, but you decide.

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2 boneless, skinless chicken breasts

1/8 to 1/4 cup Magma hot pepper sauce

1/8 cup water

1 cup flour

2 tbsp favourite Brass Ring Seasoning (Spicy or Cajun would be great)

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Heat deep fryer to 375 F

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Slice chicken breast in half, (parallel to counter) so that each piece is roughly 3/8"thick. Set aside.

 

Mix Magma and water together in a bowl. You want a mixture that is a little thinner than the hot sauce but not too watery or it won't stick to the chicken. Mix flour and BR Seasoning together in a bowl. 

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Dredge the chicken through the hot sauce mixture, then the flour, making sure to coat all surfaces with each mixture. Set aside. You can stick with the one coating and your chicken burger will be good, but we coat our burgers twice and they are REALLY good. Just let the burger sit for a minute or two before dredging through the hot sauce a second time.

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Place in deep fryer for 5 minutes or until chicken is done. Serve on a toasted bun with mayo (and more hot sauce), lettuce and a slice of tomato.