Chicken Tenderloin Sandwich Recipe

This is a straightforward homemade version of the Cracker Barrel Chicken Tenderloin Sandwich — it’s crunchy, saucy, and ridiculously satisfying. Great for hangovers, lazy weekends, or anytime you want a fried chicken sandwich that slaps.

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Quick Summary

• Prep time: 15 mins
• Cook time: 10 mins
• Flavor: crispy, spicy, a little sweet
• Great for: hangover cures, weekend cravings, hoagie night

Why I Like This Recipe

Honestly, this is my “ugh everything hurts” sandwich. Woke up feeling like roadkill once, threw this together, and it straight-up revived me. Crunchy chicken, tangy pickles, spicy mayo — it’s got everything. I’ve made it a dozen times since. No notes.

Ingredients

• 300 g chicken thigh
• 1 egg
• 4 tbsp all-purpose flour
• 1 cup panko bread crumbs
• 2 tbsp mayonnaise
• 2 tbsp pineapple punch or any spicy sauce you like
• 2 baguettes or hoagie rolls
• 40 g lettuce (or just enough for 2 sandwiches)
• Pickled cucumber
• Pickled red onions
• 10 g cilantro
• 1 red chili (like lombok or any hot one)

How To Make Chicken Tenderloin Sandwich

1. Bread the chicken: Beat the egg in one bowl. In another, mix flour with salt & pepper. In a third — panko. Dredge chicken in flour → egg → panko. Press that panko on like you mean it.
2. Make the sauce: Stir together mayo and spicy sauce. Taste it — add more heat if you’re feeling wild.
3. Toast your bread: Bake or reheat your hoagies at 400°F (200°C) for like 2 mins. Just enough to get ‘em warm and slightly crisp.
4. Fry the chicken: Medium heat, 3 mins per side. Golden and crunchy? You nailed it. Drain on paper towels.
5. Assemble it: Spread spicy mayo on both bread halves. Layer lettuce, pickled cucumber, red onions, cilantro, chili. Top with hot chicken. Close it. Eat it. Cry happy tears.

Tips for Success

• Don’t skimp on the panko press — it makes the crunch.
• Use thigh meat. Trust. Juicier than breast, always.
• Add garlic powder or paprika to the flour for extra flavor.
• If you don’t have pickled stuff, quick-pickle it (see below).
• Slice bread first, then warm — not the other way.

Storage and Reheating

• Fridge: Chicken can stay crispy-ish for 2 days if you reheat in the oven or air fryer.
• Don’t assemble ahead — soggy bread sadness. Keep stuff separate.

FAQs

Common Mistakes and How to Dodge Them

• Forgetting to season your flour: It’s not just a formality. Unseasoned flour = bland chicken.
• Not pressing the panko: If it’s just sitting on the surface, it falls off. Press it in.
• Frying too hot: You’ll burn the outside before the inside’s done. Medium heat = perfect crunch.
• Soggy sandwich: Assemble right before eating. Wet veggies + steam = sadness.
• Too little sauce: This isn’t a time for restraint. Slather it on. Then add more.

Nutrition Facts (Per Serving)

• Calories: ~700–750 kcal
• Carbohydrates: ~45 g
• Protein: ~30 g
• Fat: ~40 g
• Saturated Fat: depends on mayo + frying oil
• Cholesterol: moderate-high
• Sodium: moderate
• Potassium: varies
• Fiber: light
• Sugar: mild