Chicken Tender Sandwich Recipe
Marinated in buttermilk, crusted in cornmeal flour, with fried pickles & NC white bbq
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Ingredients
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Sandwich Ingredients
Method
Preparation Steps
Marinate the Chicken
In a large bowl, combine the buttermilk, salt, black pepper, and garlic powder. Add the chicken tenders, making sure they are fully submerged. Cover and refrigerate for at least 2 hours or overnight for best results.
Prepare the Coating
In a shallow dish, mix the cornmeal flour and all-purpose flour together. In another bowl, beat the eggs.
Coat the Chicken
Remove the chicken from the buttermilk marinade and let excess liquid drip off. Dip each tender into the egg mixture, then coat with the flour mixture, pressing gently to ensure the coating adheres.
Fry the Pickles
In a large skillet, heat vegetable oil over medium-high heat. Once hot, add the pickles and fry until golden brown, about 2-3 minutes per side. Remove and drain on paper towels.
Fry the Chicken
In the same skillet, add more oil if needed and fry the coated chicken tenders until golden brown and cooked through, about 5-7 minutes per side. Drain on paper towels.
Assemble the Sandwich
On each sandwich bun, spread a generous amount of North Carolina white BBQ sauce. Add the fried chicken tenders and top with fried pickles. Close the sandwich and serve immediately.
