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Wendy's Maple Bacon Chicken Sandwich Wendy's Maple Bacon Chicken Sandwich copycat recipe by Todd Wilbur
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Wendy's Maple Bacon Chicken Sandwich


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Wendy’s claims it took three years to develop this hit chicken sandwich that’s built on a croissant roll and slathered with the chain’s secret maple glaze. Now you can re-create the sandwich at home (four of them, actually), with copycat ingredients, and I’ve got some shortcuts here to help make all of it quick and easy.

For the chicken, find frozen chicken breasts or large tenderloins with a homestyle breading. Tyson’s Southern Style Breast Tenderloins work great if you pick out the biggest pieces from the bag. The breading on this chicken is similar to what you get at Wendy’s.

Rather than making croissants from scratch, which is a time-consuming task, we’ll use Pillsbury dough from a tube. Pillsbury’s “Crescents” are not true croissants, even though they look and taste similar to croissants. Real croissant dough rises with yeast and would blow out a Pillsbury paper tube in a day or two, even if chilled. For that reason, Pillsbury uses baking powder in breads that usually call for yeast, such as cinnamon rolls and croissants. Unlike yeast, baking powder is a chemical leavening agent activated by heat, so the dough will remain stable in the refrigerated section of your supermarket, safely inside the paper tubes until you’re ready to bake it.

Instead of cooking the rolls as directed on the package, we'll roll the dough using the technique below—by forming it in a 3½-inch ring mold, and then baking it. This will make perfect croissant buns which we can slice and toast for our sandwich. If you don’t have a 3½-inch ring mold you can use a ring from a canning jar or a biscuit cutter. If the diameter of your ring is less than 3½ inches, just form the dough using the smaller ring, then remove it and press down on the dough to spread it out until it is 3½ inches across.

I've cloned a lot of items from Wendy's. See if I hacked your favorites here

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