Cracker Barrel Chicken Tenderloin Sandwich Recipe

Cracker Barrel Chicken Tenderloin Sandwich Recipe is an American-style main course featuring golden panko-breaded chicken on a sturdy baguette. This filling sandwich uses crispy chicken thighs, tangy pickled onions, and a sweet-heat pineapple mayo for a satisfying lunch.

The first time I made this, I used chicken breast and found it went dry before the breadcrumbs were properly golden. Now I always use boneless chicken thighs because the higher fat content keeps the meat juicy while you wait for that outer crunch to develop. If you don’t press the panko into the meat with your palms, half the breading will fall off in the pan and leave you with bald spots on your chicken.

The bread choice is doing more work than you’d think here. A soft bun would just collapse under the weight of the pickles, sauce, and fried chicken, so a crusty baguette or a firm roll is much better for keeping everything held together. I’ve found that lightly toasting the inside of the bread creates a barrier that stops the spicy mayo from making the whole thing soggy before you’ve finished the first half.

Jump to Recipe

Cracker Barrel Chicken Tenderloin Sandwich Recipe Ingredients

The Crispy Chicken

• 300g (11oz) boneless, skinless chicken thighs
• 4 tbsp plain flour
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large egg, beaten
• 100g (1 cup) panko breadcrumbs
• 150ml (5fl oz) vegetable oil for shallow frying

The Fixings

• 2 small baguettes or hoagie rolls
• 2 tbsp mayonnaise
• 2 tbsp pineapple juice or sweet chilli sauce
• 40g (1.5oz) lettuce, shredded
• 4-6 pickled cucumber slices
• 2 tbsp pickled red onions
• 10g (1/4oz) fresh coriander, roughly chopped
• 1 red chilli, thinly sliced

How To Make Cracker Barrel Chicken Tenderloin Sandwich Recipe

1. Set up breading station: Arrange three shallow bowls on your worktop and put the plain flour, salt, and pepper in the first one. Put the beaten egg in the second bowl and the panko breadcrumbs in the third.
2. Bread the chicken: Coat each chicken thigh in the seasoned flour and shake off any bits that don’t stick. Dip the chicken into the egg until it’s fully covered then press it firmly into the panko crumbs to make sure the coating is thick and even.
3. Mix the sauce: Whisk the mayonnaise and the pineapple juice or sweet chilli sauce together in a small bowl. Taste the mixture to make sure it has a balance of creamy texture and a slight kick of heat.
4. Toast the bread: Heat your oven to 200°C (400°F/Gas Mark 6). Slice the baguettes open lengthways and place them on a tray to toast for 2 minutes until the edges are crisp and the middle is warm.
5. Fry the chicken: Pour the oil into a wide skillet over medium heat and wait until it shimmers. Fry the breaded chicken for 5 minutes on the first side and 4 minutes on the second until the crust is deep golden brown and the meat is cooked through. Place the chicken on kitchen roll to drain the leftover oil.
6. Assemble: Spread a thick layer of the spicy mayo on both sides of the warm bread. Layer the lettuce, pickles, and red onions on the bottom half before topping with the hot chicken. Add the coriander and sliced chilli then close the sandwich and eat it straight away.

Recipe Tips

Check the oil temperature. If the oil isn’t hot enough when the chicken goes in, the breadcrumbs will soak up the fat and turn greasy. Drop a single panko crumb into the pan; if it sizzles and stays on the surface, you’re ready to fry.

Use a heavy pan. A cast iron skillet or a heavy-bottomed frying pan holds heat better than thin aluminium ones. This stops the temperature from dropping too much when you add the cold meat, which helps the chicken stay crispy.

Prep the pickles early. Make sure your pickled cucumbers and onions are drained on a piece of kitchen roll before you put them in the sandwich. Any leftover vinegar or moisture will run into the bread and make the bottom of the baguette mushy.

Pound the chicken thighs. Thighs vary in thickness, which can lead to uneven cooking. Place the meat between two sheets of clingfilm and bash the thicker parts with a rolling pin until the whole piece is a similar thickness.

Toast the bread properly. Don’t skip the oven step because the heat makes the crust of the baguette easier to bite through. Cold baguette crust can be quite tough, but two minutes in a hot oven makes it shatter rather than pull.

Store leftovers separately. If you have extra chicken, keep it in an airtight container in the fridge for up to two days and reheat it in a dry pan or an air fryer. Never assemble the sandwich until you are ready to serve it.

What To Serve With Chicken Tenderloin Sandwich

This sandwich is quite a handful, so I usually keep the sides light. Some salty potato chips or a small bowl of creamy coleslaw provide a nice crunch that mirrors the textures inside the bread.

If you want something warmer, sweet potato fries or a few charred corn ribs work well. A few extra slices of pickled cucumber on the side help clear your palate between the rich, fried bites of chicken.

How To Store Chicken Tenderloin Sandwich

Fridge

Keep the cooked chicken thighs in a sealed container for up to 2 days. Store the sauce and chopped vegetables in separate containers to keep everything fresh. Do not store a fully built sandwich as the bread will soften within an hour.

Reheat

Place the chicken thighs in an oven at 180°C (350°F/Gas Mark 4) for 8-10 minutes until the coating is crisp again. Avoid using a microwave as it makes the panko breadcrumbs soggy and the chicken rubbery.

Freeze

You can freeze the breaded, uncooked chicken thighs for up to 3 months with greaseproof paper between them. Fry them directly from frozen, adding an extra 2 minutes per side to make sure the middle is hot.

Cracker Barrel Chicken Tenderloin Sandwich Recipe Nutrition Facts

Per serving (1 of 2): Calories: 620kcal, Protein: 34g, Fat: 22g, Carbohydrates: 68g, Sugar: 8g, Sodium: 950mg. Estimated. May vary based on ingredients and cooking methods.

FAQs