Description
A southern-style sandwich stacked with crispy fried chicken tenders, smoky bacon, tangy pickles, and creamy spicy mayo, all nestled inside a soft toasted bun. It’s rich, crunchy, savory, and satisfying—perfect for lunch, dinner, or game day gatherings.
Ingredients
1 lb chicken tenders
1 cup buttermilk
1 cup all-purpose flour
1/2 cup cornstarch
1 tsp paprika
1 tsp garlic powder
1/2 tsp salt
1/2 tsp black pepper
4 brioche or potato buns
4 strips cooked bacon
1/2 cup dill pickle slices
4 leaves leaf lettuce
1/2 cup spicy mayo or comeback sauce
Oil for frying (vegetable or canola)
Instructions
- Marinate Chicken: Soak chicken tenders in buttermilk with a pinch of salt for at least 2 hours or overnight.
- Prep Coating: In a shallow bowl, combine flour, cornstarch, paprika, garlic powder, salt, and pepper.
- Bread the Chicken: Remove chicken from marinade, dredge in the flour mixture until well coated.
- Fry: Heat oil to 350°F. Fry chicken tenders in batches for 5–7 minutes or until golden and cooked through. Drain on paper towels.
- Toast Buns: Slice buns and toast cut sides in a skillet until lightly golden.
- Assemble: On bottom bun, layer lettuce and pickles, add 1–2 fried chicken tenders, top with bacon, then drizzle with spicy mayo. Add the top bun and serve.
- Prep Time: 15 minutes (plus marinating time)
- Cook Time: 20 minutes
- Category: Dinner