Chicken Tenderloin Sandwich Recipe

This Chicken Tenderloin Sandwich Recipe delivers a crunch that rivals your favorite takeout spot, featuring juicy thighs double-dredged in panko and fried to golden perfection. Layered onto a warm, toasted baguette with tangy pickled vegetables and a spicy pineapple-mayo kick, it is a flavor-packed lunch that hits every salty, sweet, and spicy note.

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Chicken Tenderloin Sandwich Ingredients

The Crispy Chicken:

• 300 g chicken thigh: Boneless, skinless. Thighs are superior for sandwiches as they stay juicy even when fried crisp.
• Breading Trio: 4 tbsp all-purpose flour (seasoned with salt & pepper), 1 egg (beaten), and 1 cup panko bread crumbs for that airy, shattering crunch.
• Oil: For shallow frying.

The Fixings:

• 2 baguettes or hoagie rolls: A sturdy bread is essential to hold the loaded filling.
• Sauce: 2 tbsp mayonnaise mixed with 2 tbsp pineapple punch (or any spicy/sweet chili sauce).
• Crunch & Acid: Pickled cucumber, pickled red onions, and 40 g lettuce.
• Garnish: 10 g fresh cilantro and 1 red chili (sliced thin) for freshness and heat.

How To Make Chicken Tenderloin Sandwich

1. Set Up Breading Station: Arrange three shallow bowls. In the first, mix the flour with a pinch of salt and pepper. In the second, beat the egg until smooth. In the third, spread out the panko bread crumbs.
2. Bread the Chicken: Dredge each piece of chicken thigh in the flour, shaking off excess. Dip it fully into the beaten egg, then press it firmly into the panko crumbs to ensure a thick, even coating on all sides.
3. Mix the Sauce: In a small bowl, whisk together the mayonnaise and the pineapple punch (or your chosen spicy sauce). Taste and adjust—it should be creamy with a sweet-heat kick.
4. Toast the Bread: Preheat your oven to 400°F (200°C). Split the baguettes open and toast them for about 2 minutes. You want the interior warm and slightly crisp, but the bread should still be soft enough to bite through easily.
5. Fry the Chicken: Heat oil in a skillet over medium heat. Fry the breaded chicken for about 3 minutes per side. You are looking for a deep golden-brown color and a crispy exterior. Transfer to paper towels to drain excess oil.
6. Assemble: Slather the spicy mayo generously on both cut sides of the warm bread. Layer the lettuce on the bottom, followed by the pickles and red onions. Place the hot, crispy chicken on top. Finish with fresh cilantro and sliced red chili. Close the sandwich and serve immediately.

Recipe Tips

• Thighs vs. Breasts: While the recipe calls for thighs (which are tastier), you can use breast tenderloins. Just be careful not to overcook them, as white meat dries out faster.
• Panko Pressure: Really press the panko into the meat. If you just roll it around, the crumbs will fall off in the oil. The pressure helps the crust adhere.
• Pickle Power: The acidity from the pickled onions and cucumbers is non-negotiable. It cuts through the fried chicken and creamy mayo, balancing the entire sandwich.
• Spicy Sauce Hack: If you don’t have pineapple punch, mix mayo with Sriracha and a splash of pineapple juice or apricot preserves for a similar sweet-spicy effect.

What To Serve With Chicken Tenderloin Sandwich

• Sweet Potato Fries: A classic pairing for a hearty sandwich.
• Coleslaw: If you didn’t put enough crunch inside the sandwich, serve slaw on the side.
• Ice Cold Soda: The bubbles and sugar help cleanse the palate between spicy bites.
• Potato Chips: Kettle-cooked chips add a nice salty crunch.

How To Store Chicken Tenderloin Sandwich

• Separate is Best: If you are prepping ahead, keep the fried chicken, sauce, and bread separate. Assemble right before eating.
• Reheat Chicken: Reheat the fried chicken in an air fryer or oven at 375°F for 5-8 minutes to re-crisp.
• Fridge: The cooked chicken will last 3 days in the fridge.

Chicken Tenderloin Sandwich Nutrition Facts

• Calories: 650 kcal
• Fat: 28g
• Carbohydrates: 65g
• Protein: 32g
• Sodium: 1100mg

Nutrition information is estimated per sandwich.

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