Brunch Chicken Sandwich Recipe
Honey Breaded Chicken Tender, Pepperjack Cheese, Maple
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.
For the Honey-Breaded Chicken Tenders
For the Sandwich Assembly
Method
For the Honey-Breaded Chicken Tenders
- 1
Prepare chicken
Pat the chicken tenderloins dry with paper towels. If using chicken breast, cut into 3–4 equal strips about 1/2" thick. Season lightly with 1/2 tsp kosher salt and 1/2 tsp black pepper.
- 2
Set up breading stations
In one shallow bowl whisk the egg with the buttermilk and 1 tablespoon of honey until combined. In a second shallow bowl combine the flour, panko, grated Parmesan, smoked paprika, garlic powder, onion powder, and the remaining 1/2 tsp kosher salt and 1/2 tsp black pepper; mix thoroughly.
- 3
Bread the tenders
Working one at a time, dredge each tender first in the flour/panko mixture, then dip into the egg-honey-buttermilk mixture, then press back into the flour/panko mixture to create an even, slightly thick coating. Place breaded tenders on a wire rack set over a baking sheet; let rest 10 minutes to help the coating adhere.
- 4
Heat oil
Pour neutral oil into a large skillet to a depth of about 1/4–1/2" (roughly 1 cup). Heat over medium-high until oil registers 350°F (175°C) or a small piece of bread sizzles and browns in about 30–40 seconds.
- 5
Fry tenders
Fry the breaded tenders in batches (do not overcrowd) for 3–4 minutes per side or until golden brown and internal temperature reaches 165°F (74°C). Transfer cooked tenders to a wire rack or paper towel–lined plate to drain. While still hot, lightly brush each tender with the remaining 2 tablespoons of honey so they get a subtle honey glaze.
For the Sandwich Assembly
- 6
- 7
Assemble sandwiches
If using mayonnaise, spread about 1 teaspoon on each bottom bun. Place a lettuce leaf and a tomato slice on each bottom bun (optional). Place one honey-breaded chicken tender on each bun bottom, then top each tender with one slice of pepper jack cheese. Drizzle approximately 1 tablespoon of maple syrup over the cheese on each sandwich (or to taste). Close the sandwich with the toasted top bun.
- 8
Optional finish
For a melty cheese finish, place assembled sandwiches under a broiler for 30–45 seconds until the cheese softens (watch closely to avoid burning) before drizzling maple syrup and serving.
- 9
Serve
Serve immediately while hot. Provide extra maple syrup on the side for dipping if desired. Season with additional salt and pepper as needed.