Crispy Chicken Tenders Sandwich Recipe

What makes a sandwich special for you? Taste? Texture? Appearance? This tasty Crispy Chicken Sandwich Recipe is special, indeed! With a crunchy texture and juicy interior, these chicken tenders almost beg to be served in a wrap. Pile those condiments onto that flour tortilla and enjoy this sandwich.

Crispy Chicken Tenders Sandwich Recipe

Hi Connie - thanks for another delicious article but I have a question?

What is a Chicken Tender? It is obviously a name given to a cut of meat but one I am not familiar with and one we do not use here in S A. Skinned chicken breast?

As usual it makes me want to rush into my kitchen and make one immediatley, your instructions are clear and writing makes for easy reading and easy imagination! Yum.

Cheers

Good question, Lestie. A chicken tender is a piece of skinless, boneless, white meat chicken. It is a tenderloin portion of the breast.

They are often sold in the U.S. as individually frozen pieces of chicken that are packaged in 3-5 pound bags.

I love your questions! Skinned chicken breast would work well. I would use a smaller, thinner breast, rather than a large one. You might need to increase the cooking time a bit, since chicken tenders are about 4-5 inches long and about 2-3 inches wide.

Hi Connie and Lestie,

In case that you are ever in Mexico (or shopping in a Mexican market in the U.S. or SA-if by a stretch of the cosmopolitan imagination there is such a thing in J'burg), the cut of chicken that you would purchase to make tenders is pollo "milanesa" that is used for "tortas milenesa," which is raw breast that has flattened/pounded and that would then be breaded and fried/sauteed. Since in the article's recipe. flour totillas are used, another applicable sauce could be pico de gallo.

Hello Les and Connie and all,

As you know there are many who do not like Veal for several reasons, not just the idea of what it is or how it is grown or prepared but also for the milky 'non-taste' and so whenever you get a schnitzel on the menu here in SA, it is likely that you can ask for a chicken schnitzel as an alternative.

As you say Les, a tender could be a chicken breast flattened, flattened and then flattened again, crumbed and fried in shallow oil or oil and butter mix most often served with sauted onion and potatoes etc. (We say 'crumbed' here in general conversation for your 'breaded')

I have not heard of a specific market that sells foody things Mexican except now and then the chillie people come out with theme days for theme sales of chillie jams, chutneys and chillie-flavoured foods, pizzas, tortillas etc. If a dish has 'Mexican' in the name you can be sure it has chillies or is served with chillies. A 'real' Mexican would be sad I would say at this limited understanding here of what seems to be a rich and flavourful heritage of great foods and all and all.

But having said that my interest has been piqued and I will do a bit of looking around to see what I can see in connection with Mexican cuisine here in SA.

Cheers people!

Mexican foods use a lot of the same spices as Indian foods.

A chicken tenders sandwich can turn a meal into an occasion!