Crispy Chicken Sandwich

5 from 2 votes

Crispy Chicken Tenders and pickles drizzled with MECCA Sauce on a Brioche Bun.

Prep Time5

Active Time20

Marinate Chicken1

Total Time1 25

Course: Main Course

Cuisine: American

Keyword: Chicken, Sandwiches

Yield: people

Calories: 499kcal

In a large plastic bag or bowl, combine the chicken tenders and the marinade ingredients.
Massage the marinade into the chicken until it is fully coated, then refrigerate for at least 1 hour, overnight if possible.

Before breading the chicken, heat 4 cups peanut oil to 350°F. in a heavy bottom pan
In a shallow bowl, combine the flour & breading ingredients
Toss together with a fork until well combined, then drizzle in 3 tbsp buttermilk and stir until the mixture is clumpy.
Remove the chicken tenders from the marinade a few at a time and place them into the breading mixture.
Press the chicken firmly into the breading so that the clumps of panko and buttermilk stick to the chicken.

Set up a wire rack as a draining station for the chicken.
When to oil has reached 350°F, put a the chicken tenders in the oil in one layer.
Don’t put them on top of each other or overcrowd the pan.
Cook the tenders until golden brown.
If needed, flip over and cook until the second side is also golden.
Place the cooked tenders on the rack to drain.
Repeat and fry the rest of the chicken tenders in batches.
Toast the buns of desired
Assemble the sandwiches, with a couple of pickles, 2-3 tenders and MECCA Sauce drizzled on top.
Serve with Cole Slaw