Chicken Tender Sandwich

Who doesn't love crispy fried chicken thighs? This is my go to hangover sandwich recipe and I think you will definitely like it. for this sandwich we will be breading our chicken in panko breadcrumbs instead of a wet batter, to save us some time but still with amazing results. Feel free to add dried spices (e.g. garlic powder, onion powder, smoked paprika or cumin) to your flour mixture.

The star of the dish is our handcrafted Pineapple Punch spicy sauce. If you are not able to get your hands on one of our exclusive, top of the line, sauces, you can also substitute with a spicy sauce of your liking. We use Lettuce, pickled onions and cucumber and cilantro as a garnish but feel free to add any crispy vegetables you like (e.g. shredded carrot & fresh dill).

Step 1
Preheat the oven to 400°F (200°C).

Step 2
In a shallow bowl, beat the egg. In another shallow bowl, mix the all-purpose flour, with some salt & pepper. In a third shallow bowl, place the panko bread crumbs. Dip each chicken strip first into the flour mixture, shaking off any excess, then into the beaten egg, and finally into the panko bread crumbs, pressing the crumbs onto the chicken to make sure they adhere. Set aside.

Step 3
In a small bowl, mix the mayonnaise and Pineapple punch (or your preferred spicy sauce). Bake your bread according to the instructions, when using fresh; slightly wet your bread and bake for 2 minutes to make them fresh again. Slice the baguettes or hoagies in half lengthwise.

Step 4
Fry your chicken tenders on medium heat for 3 minutes on both sides, until golden brown. drain on kitchen paper and set aside while prepping your sandwich.

Step 5
Spread the mayonnaise mixture on each side of the baguettes or hoagies. Layer the lettuce, pickled cucumber, pickled red onions, cilantro, and red chili on one half of the baguette or hoagie. Place the cooked chicken strips on top of the vegetables. Close the sandwich with the other half of the baguette or hoagie. Serve with extra spicy sauce on the side for some extra kick. Enjoy and let us know what you think of the recipe!
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Chefs Tip
"To make your pickled cucumber and red onions, combine equal parts of water and vinegar with a couple of tablespoons of sugar and add your sliced veggies. You can use it almost straight away, but it will get better over time and can be stored up to 3 weeks in your refrigerator."