88% would make this again

Chicken Tender Sandwich

Q: What kind of chicken tender should I use for this sandwich?

You can use either store-bought pre-made tenders or make your own from fresh chicken breast or thigh. Homemade tenders give you more control over seasoning and juiciness, while good quality store versions work great too and save time. Most people say any breaded tender style chicken will work well in a sandwich.

Q: Can I make a Chicken Tender Sandwich ahead of time?

Because the chicken and breading are best when crisp, it’s worth assembling the sandwich just before eating. You can fry or cook the tenders ahead and reheat them in the oven while you toast the buns so they stay crunchy and fresh. Keeping all toppings and sauces separate until just before serving keeps everything tasting great.

Q: What is the best bread to use for a Chicken Tender Sandwich?

Soft buns like brioche or pretzel buns are very popular because they’re sturdy yet tender and don’t get soggy quickly. Sub rolls, sourdough or even thick sandwich bread all work too if you toast them lightly for texture and strength. It really comes down to your preference for softness or a little extra bite.

Q: How do I get my chicken extra crispy in a tender sandwich?

Starting with a good brine or buttermilk soak helps keep the meat juicy and adds flavour before you bread and cook. Using a mix of flour and cornstarch in the coating and frying in oil that stays hot keeps the exterior crisp without being greasy and letting the coated tenders rest briefly before cooking helps the crumbs stick better.

Q: What sauces pair best with a Chicken Tender Sandwich?

Creamy sauces like mayo, garlic mayo, ranch or sriracha mayo are widely loved because they add moisture and tang to balance the fried chicken. Some people also enjoy honey mustard, BBQ or spicy buffalo sauce for a bit of kick with simple condiments like pickles or coleslaw bring a nice contrasting brightness.

Q: Can I bake or air fry chicken tenders instead of frying?

Sure you can, baking or air frying is a great alternative if you prefer less oil without losing texture. Cook them until they are golden and crispy then assemble your sandwich as you would with fried tenders. Many people find air frying especially easy because it keeps the chicken crisp and juicy with less mess.

Q: What toppings go well on a Chicken Tender Sandwich?

Beyond the classic chicken, cheese and bun, crunchy elements like purple cabbage slaw, lettuce, pickles, onions or ripe avocado add freshness and texture. Tomatoes, coleslaw or even pickled vegetables bring extra flavour layers that make every bite more exciting. We've tried and tested many different combinations before bringing you the best version of our yummy chicken sandwich.

Vish G

February 5, 2026

Meet your new lunch crush the Chicken Tender Sandwich that shows up stacked on soft burger buns with melty cheese and creamy avocado. Add crunchy purple coleslaw with tangy pickles and suddenly you’ll be wondering why every sandwich can’t be this fun! A great way to squeeze some extra protein into your day and perfect for a dinner recipe too without much effort.

PREP TIME

20 MIN

COOK TIME

15 MIN

SERVINGS

Ingredients

4 soft brioche or pretzel burger buns
4 to 6 chicken tenders about 500 g or 1 lb
240 ml or 1 cup buttermilk
1 tsp salt
1 tsp paprika
0.5 tsp garlic powder
0.5 tsp black pepper
120 g or 1 cup plain flour
60 g or 0.5 cup cornflour cornstarch
1 tsp baking powder
Oil for frying about 5 cm or 2 inches deep
4 slices cheese cheddar or pepper jack
1 ripe avocado sliced
2 cups shredded purple cabbage
2 tbsp mayo
1 tbsp apple cider vinegar or lemon juice
Pinch of salt
Extra mayo or garlic mayo for spreading
Optional pickles or pickled onions

Instructions

Mix the buttermilk, salt, paprika, garlic powder and black pepper in a bowl, add the chicken tenders, coat well, cover and chill for at least 30 minutes or up to overnight.
In another bowl mix the flour, cornflour and baking powder.
Remove the chicken from the buttermilk, let excess drip off, coat well in the flour mix and place on a plate to rest for 5 minutes so the coating sticks better.
Heat oil in a deep pan to medium heat around 175 C or 350 F, making sure the oil is hot before frying.
Fry the chicken in batches for 3 to 4 minutes per side until golden brown and cooked through then place on a rack or paper towel to drain.
Lightly toast the buns until warm and just golden.
Mix the cabbage with mayo, vinegar and a pinch of salt to make a simple crunchy slaw.
Spread mayo on the bottom bun, add slaw, top with hot chicken and a slice of cheese so it melts slightly.
Add avocado slices and optional pickles, then finish with the top bun.
Serve straight away while the chicken is crisp and warm.