Chicken Tenders Sandwich Recipe

Marinate

Pat the chicken tenders dry with paper towels. In a bowl combine 2 tbs olive oil, 1 tbs lemon juice, 1 tsp garlic powder, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper. Add the tenders and toss to coat evenly. Let marinate at room temperature for 15 minutes or refrigerate up to 2 hours.

Preheat Grill or Pan

Preheat a grill or grill pan over medium-high heat (about 400°F / 200°C). Lightly oil the grates or brush a thin film of oil on the pan.

Grill

Place tenders on the hot grill or pan, leaving space between pieces. Cook 3-4 minutes per side until golden with grill marks and an internal temperature of 165°F (74°C). Avoid overcrowding; work in batches if needed. Remove to a plate and let rest 3 minutes.

While chicken cooks, make the sauce. In a small bowl combine 1/2 cup mayonnaise, 1 tsp Dijon mustard, 1 tsp hot sauce (optional), 1 tsp honey, 1/2 tsp lemon zest, 1/4 tsp salt and 1/4 tsp black pepper. Whisk until smooth and adjust seasoning to taste. Refrigerate until assembly.

Toast Buns

Split the 4 rolls or brioche buns. Spread about 1/2 tbs softened butter on each cut side. Toast on a skillet or grill pan over medium heat until golden and slightly crisp, 1-2 minutes per side.

Assemble

Spread about 1 to 1.5 tbs of the prepared sauce on the bottom half of each bun. Place a leaf of lettuce on each, then 2-3 grilled chicken tenders per sandwich (depending on size). Top with 2 slices of tomato and 2 pickle slices (or 4 if you prefer). Spread a little sauce on the top bun and close the sandwich.

Serve

Serve immediately while warm. Optionally serve with fries, a side salad, or extra pickles and sauce on the side.