Jalapeño Hand-breaded Chicken Tender Sandwich Recipe

Trim any silver skin or excess fat from the chicken tenderloins and pat them dry with paper towels so the brine can penetrate evenly.

In a medium bowl, whisk together the dill pickle juice, buttermilk, kosher salt and black pepper. Add the chicken tenders and turn to coat. Cover and refrigerate for 30 minutes to 2 hours (30 minutes for quick flavor, up to 2 hours for more tang). Do not brine longer than 4 hours to avoid changing texture.

Prepare dredging stations

Place the flour and cornstarch in a shallow wide bowl or plate. Stir in the smoked paprika, garlic powder, onion powder, dry mustard, cayenne, kosher salt and black pepper until evenly combined. In a second shallow bowl, whisk the egg with the milk. In a third shallow bowl, combine the panko breadcrumbs, finely chopped jalapeño and optional parsley; toss to distribute and press lightly to incorporate moisture from the jalapeño.

Bread the tenders — first coat

Remove one chicken tender from the brine, allowing excess to drip off. Dredge thoroughly in the seasoned flour mixture, pressing so the flour adheres to the surface. Shake off excess.

Bread the tenders — wet coat

Dip the floured tender into the egg-milk mixture, fully coating and letting excess drip off. Allow a second or two for the egg wash to settle so the panko will adhere.

Bread the tenders — final coat

Press the tender into the panko-jalapeño mixture, coating completely and pressing the crumbs into all sides. Place the breaded tenders on a wire rack set over a sheet tray. Repeat with remaining tenders. Let the breaded tenders rest 10–15 minutes at room temperature to help the breading set before frying.

Pour oil into a deep skillet or a heavy-bottomed pot to reach about 1 to 1.5 inches up the side (about 1.5–2 cups depending on vessel). Heat oil over medium-high heat until it reaches 350°F (175°C) on a thermometer. If you don't have a thermometer, test by dropping a pinch of panko into the oil — it should sizzle and brown in about 30–45 seconds.

Working in batches (do not overcrowd), carefully add breaded tenders to the oil and fry until golden brown and cooked through, about 3–4 minutes per side depending on thickness. Internal temperature should reach 165°F (74°C). Adjust heat to maintain a steady 325–350°F so the exterior browns without burning.

Use tongs to transfer cooked tenders to a wire rack set over a sheet tray lined with paper towels to catch excess oil. Rest for 2–3 minutes.

Make the jalapeño mayo

In a small bowl combine the mayonnaise, finely chopped pickled jalapeños, lime juice and honey. Taste and season with a pinch of salt if needed. Refrigerate until ready to assemble.

Toast buns

Butter the cut sides of the buns lightly with the softened butter. Heat a large skillet or griddle over medium heat. Toast the buns buttered-side down until golden and slightly crisp, about 1–2 minutes. Remove and keep warm.

Assemble sandwiches

Spread about 1 to 1.5 tablespoons of jalapeño mayo on both the top and bottom bun halves. Place a generous handful (about 1/2 cup) of shredded lettuce on the bottom bun, then place two breaded chicken tenders (or adjust based on size) on top. Add 2-3 tomato slices, 2 pickle slices if using, then top with the other bun half. For a saucier sandwich, add extra mayo or pickled jalapeños to taste.

Serve

Serve immediately while tenders are hot and crispy. Provide extra napkins and optional hot sauce on the side.