Crispy Chicken Tenders Sandwich Recipe

Crispy Chicken Tenders Sandwich Recipe
A hot sandwich makes any sandwich meal a special occasion. Frying chicken tenders in a crumb coating adds calories, but what a wonderful way to fix a juicy chicken tender! Making this dish is also a clever method to use up leftover seasoned stuffing mix. Just put the dried stuffing mix into a food processor and buzz those bits up until they turn into crumbs! It’s easy and frugal, too.

Crispy Chicken Tenders Sandwich Recipe

This makes four extra large or eight medium sized sandwiches.


8 chicken tenders
1 cup flour
1 egg
¼ cup milk
2 cups seasoned stuffing crumbs (stuffing mix processed into crumbs)
Oil for frying (I used canola.)
Flour tortillas
Ranch dressing or other creamy dressing of your choice.
Sliced lettuce, tomatoes, shredded onions, thinly sliced dill pickles
Shredded cheese, if desired


Preheat the oven to 200 degrees F.

Make sure that your chicken tenders are fully defrosted. In three shallow bowls prepare your breading. In one bowl add flour. In another bowl, add the egg and milk. . Whisk until the egg mixture ingredients are completely combined. Using the third bowl, add the stuffing crumbs. Since the stuffing mix has salt and other spices, there is no need to add salt or other spices.

I placed a piece of waxed paper on a platter and covered it with some crumbs. After breading the tenders, I placed the platter with the tenders in the refrigerator for about an hour before frying them. An hour might not be necessary, but let them rest for at least 10-15 minutes. This helps the breading adhere to the meat.

I’ve been breading with both hands for years when I put a crumb coating on anything. But with the wet hand/dry hand technique, I didn’t have a crumb buildup on my fingers. It is not nearly as messy as my method! Try it; I think you will be pleased. Here is what to do.

Choose a hand to be your wet hand and the other hand will be your dry hand. Then, dip the tender into the flour with your dry hand. Shake the tender gently to remove the excess flour. Put the tender into your wet hand and dip it into the egg mixture. Then, place the tender into crumb mixture with your wet hand. Use your dry hand to pile crumbs onto the tender. With the back of your hand, about where your fingers attach to your hand, firmly press the crumbs into the tender. Use your dry hand to remove the crumb crusted tender from the crumbs. Place it onto the waxed paper lined platter.

Let the breaded tenders stand on a platter or piece of waxed paper in the refrigerator for about 10-15 minutes to an hour to allow the breading to adhere to the meat.

Pour oil into your skillet ¼ to ½ inch deep, depending on the thickness of your tenders and the size of your skillet., Heat the skillet on high until a small piece of meat that you place in the skillet sizzles. Carefully add the tenders. Don’t over crowd them; they need at least ½ inch between them. Lower the heat to medium. Turn the tenders when the side that is up has breading that looks moist. The breading will go from looking like crumbs to a moist look. Remember to use your spatula to loosen the meat when you turn it or take it out of the oil. You don’t want to leave half of your lovely breading in the pan! It takes about 3 minutes per side to cook the tenders. Cook them until they are completely golden brown on each side.

Remove the tenders to a jelly roll pan that has been covered with foil. Put the pan into the oven while you are preparing the bread and condiments. Or, you may have your bread and condiments ready and you may eliminate the oven step.

Warm a flour tortilla in an ungreased iron skillet. Place the tortilla on a plate. If you are using shredded cheese, sprinkle it on now. Add the chicken tenders to the middle of the flour tortilla. Place the slivered onions on the chicken. Top that with thinly sliced tomato, dill pickles, and shredded lettuce. Pour on Ranch Dressing or your favorite dressing to your taste. Roll the tortilla up burrito style. Slice the tortilla diagonally in the middle. Serve a half or a whole wrap to each person.


Sauce selections: Ranch dressing, vinaigrette dressing, mayonnaise, Grey Poupon Creamy Dijon Mustard, Thousand Island dressing, cucumber yogurt dressing.

Vegetable selections: Shredded lettuce, arugula, fresh spinach, baby field greens, slivered onions, sweet baby pepper rings, thinly sliced cucumbers, pickled jalapeno pepper rings, pepperoncini, marinated mushrooms, sliced black olives.

*Grill a hoagie bun. Add the chicken tender with your choice of condiments.

*Add your favorite condiments to the bottom slice of sourdough, rye, or whole grain bread. Bakery white bread, French baguette, and ciabatta rolls work well, too. Place the chicken tender on top of the condiments. Add a second piece of bread to finish the sandwich.

One of the best things about these sandwiches is the many ways that you can individualize them. Everybody gets a sandwich made the way that they like it! That’s a win-win solution if you have picky eaters in your family.

Enjoy your Crispy Fried Chicken Tenders with a salad or soup. Add some fresh fruit or veggies for a complete meal. When you get a chance, drop by the BellaOnline Sandwiches Forum and let us know what you did with the chicken tenders. We are always happy to hear about your sandwich adventures.

You Should Also Read:
Broccoli Cheese Soup Recipe
Spinach Mushroom Creamy Soup Recipe
Creamy Coleslaw Recipe

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This content was written by Connie Mistler Davidson. If you wish to use this content in any manner, you need written permission. Contact Connie Mistler Davidson for details.