Ingredients
Scale
- Chicken tenders: 1 pound
- All-purpose flour: 1/2 cup
- Creole seasoning: 2 tablespoons
- Eggs: 2 large
- Panko bread crumbs: 1 cup
- Hoagie rolls: 4
- Dill pickle slices: 1/2 cup
Instructions
- Step 1: In a shallow dish, combine flour and Creole seasoning. In another shallow dish, whisk eggs. In a third shallow dish, place panko bread crumbs.
- Step 2: Dredge each chicken tender in the flour mixture, then dip in the egg, and finally coat with panko bread crumbs, pressing to adhere.
- Step 3: Heat oil in a large skillet over medium-high heat. Carefully place the breaded chicken tenders in the hot oil, being careful not to overcrowd the pan.
- Step 4: Fry chicken tenders for 3-4 minutes per side, or until golden brown and cooked through. Remove and place on a wire rack to drain excess oil.
- Step 5: Lightly toast the hoagie rolls. Place the fried chicken tenders on the rolls and top with dill pickle slices.
Notes
- Store leftover chicken tenders separately from the toasted rolls to prevent sogginess.
- Reheat the chicken tenders in an air fryer or oven to maintain their crispy texture.
- Serve these sandwiches with a side of coleslaw or potato salad for a classic Southern meal.
- For extra flavor, add a dash of hot sauce to the egg mixture before dredging the chicken.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American