Honey Mustard Hand-breaded Chicken Tender Sandwich Recipe
Make Honey Mustard Hand-breaded Chicken Tender Sandwich Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
De Pollo — Chicken & Breading
Honey-Mustard Sauce & Assembly
Method
De Pollo — Chicken & Breading
- 1
Marinate the chicken
Pat the chicken tenderloins dry with paper towels. In a shallow bowl or zip-top bag combine buttermilk, egg, and 1 tablespoon Dijon mustard. Add the chicken, ensuring each piece is submerged. Cover or seal and refrigerate for at least 30 minutes and up to 4 hours to tenderize and flavor.
- 2
Prepare dry breading
While the chicken marinates, in a wide shallow dish whisk together all-purpose flour, cornstarch, panko breadcrumbs, paprika, garlic powder, onion powder, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix until uniform and break up any panko clumps.
- 3
Setup dredging station
Set out three shallow bowls: (1) the marinated chicken (leave excess buttermilk in the bowl), (2) the seasoned flour/panko mixture, and (3) a small bowl reserved for pressing the wet chicken into the breading if needed. Remove chicken from marinade one piece at a time, letting excess drip off, then dredge thoroughly in the dry mixture, pressing the coating onto the surface to form an even crust. Place breaded tenders on a plate and let rest 5–10 minutes to help coating adhere.
- 4
Fry the chicken
Pour vegetable oil into a large skillet to a depth of about 1/4 to 1/2 inch (roughly 1 cup) and heat over medium-high until oil reaches 350°F (175°C) or a piece of bread sizzles immediately when dropped in. Working in batches to avoid crowding, fry the breaded tenders 3–4 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Adjust heat as needed to prevent burning. Transfer cooked tenders to a wire rack set over a baking sheet and keep warm in a 200°F (95°C) oven while you finish remaining batches.
- 5
Alternative: oven-bake
If you prefer baking: preheat oven to 425°F (220°C). Place breaded tenders on a parchment-lined sheet, spray both sides lightly with cooking spray, and bake 12–15 minutes flipping once, until golden and internal temperature is 165°F (74°C).
Honey-Mustard Sauce & Assembly
- 6
Make the honey-mustard sauce
In a small bowl whisk together mayonnaise, 3 tablespoons honey, 2 tablespoons Dijon mustard, 1 teaspoon yellow mustard, apple cider vinegar, and optional 1/2 teaspoon hot sauce. Taste and adjust sweetness or acidity by adding more honey or vinegar as desired. Reserve about 3 tablespoons of sauce per sandwich.
- 7
Prepare buns and produce
Slice buns and spread softened butter on cut sides. Toast buttered buns in a skillet over medium heat or under the broiler until golden, about 1–2 minutes per side. Meanwhile, season tomato slices with 1/4 teaspoon kosher salt and 1/4 teaspoon black pepper. Tear lettuce into sandwich-sized leaves and set out pickles.
- 8
Assemble the sandwiches
Spread a generous tablespoon of honey-mustard sauce on both the top and bottom bun. Place 1 leaf of lettuce on the bottom bun, then 1–2 breaded chicken tenders (depending on size), a couple tomato slices, and a few pickle slices. Add a drizzle (about 1 tablespoon) of extra sauce over the chicken if desired. Close with the top bun and lightly press to set.
- 9