Wendy's Spicy Chicken Sandwich

1 tsp all-purpose flour
1/2 tsp cornstarch
1/4 tsp paprika
1/4 tsp cayenne pepper
1/4 tsp salt
pinch of garlic powder
pinch of turmeric
1 boneless, skinless chicken breast, pounded to 1/3" thick
olive oil spray
1 egg white
1 tsp fat-free milk
3 1/2 Tbsp panko
ground black pepper
1 hamburger bun
1/2 Tbsp light mayonnaise

In a small, resealable plastic bag, combine the flour, cornstarch, paprika, cayenne, salt, garlic powder, and turmeric. Shake to mix well. Add the chicken. Shake to completely coat the chicken with the flour mixture. Place in the refrigerator for at least 10 minutes. Preheat the oven to 450. Lightly mist a small nonstick baking sheet with olive oil spray. In a small shallow bowl, combine the egg white and the milk. Beat with a fork until smooth. Place the panko on a small sheet of waxed paper set next to the egg-white mixture. Dip the chicken into the egg-white mixture, being sure to coat completely. Allow any excess egg-white mixture to drip off. Dip into the panko to coat completely. Repeat dipping into the egg-white mixture and the panko. Place on the baking sheet. Lightly mist both sides of the chicken with the olive oil spray. Season both sides to taste with black pepper. Bake for 6 to 8 minutes per side, or until the breading is crisp and the chicken is no longer pink. Meanwhile, preheat a nonstick skillet over medium heat. Place the bun top and bottom, cut sides down, in the pan. Cook for 2 to 3 minutes, or until toasted. Place the bun bottom on a plate. Top with the chicken. Spread the mayonnaise evenly over the top bun and flip onto the sandwich.

Number of Servings: 1

Recipe submitted by SparkPeople user DENISESHOUP.