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