Honey BBQ Chicken Strip Sandwich

This Crispy BBQ Chicken Strip Sandwich was inspired by Whataburger’s Honey BBQ Chicken Strip Sandwich! And it’s all the things you would expect from a chicken sandwich – the chicken is tender and juicy on the inside and crispy on the outside, and the BBQ sauce is the perfect combination of sweet and tangy.

I’m not a big fast-food guy, but when I decide to choose a quick meal on the road, you may catch me eating a Whataburger chicken sandwich. Just because I don’t eat fast food often doesn’t mean I don’t enjoy some of the options you can grab in the drive-through. 🙂

One of my favorite sandwiches is their Honey BBQ Chicken Strip Sandwich, and that is where this latest recipe was inspired from. Since Texas is known for its BBQ, I figured I could;t go wrong with crispy chicken tenders slathered in tangy BBQ sauce on buttery Texas toast. Recreating my take on this at home didn’t sound like a bad idea.

I call that a winner, winner chicken dinner (or sandwich). 🙂

Ingredients you’ll need to make this chicken sandwich recipe:

• It all starts with the chicken tenders. You’ll need organic boneless chicken breast that will be seasoned simply with paprika.
• To get that perfect crispiness for your tenders, you’ll coat them in an egg and buttermilk mixture before dredging them in the second mixture of flour, panko, black pepper, and garlic.
• I use Sweet Baby Ray’s Honey Barbecue Sauce for my BBQ sauce, but you can use your favorite BBQ sauce in its place. However, you may need to “doctor up” your sauce, so it’s more on the tangy side. The sauce for this recipe is meant to be sweeter. See my FAQs below.
• You’ll need slices of Havarti cheese. This cheese is similar to a Monterey Jack and is known for its smooth, creamy to buttery texture and flavor.
• For your bread, you’ll want thick toasted slices of brioche. It just doesn’t get any better.
• And for a little kick, the sriracha mayo blends mayo, white pepper, crushed basil leaves, garlic powder, and of course, sriracha sauce.

Putting your sandwich together:

• At the core of this sandwich are the BBQ chicken tenders. The tenders are made with a combination of flour and panko breadcrumbs to give them the perfect texture.
• The grand slam comes into play when you add a sweet and tangy BBQ sauce and buttery Havarti cheese to this bad boy. 
• The homemade Sriracha mayo adds a little heat;
• and the final step is to surrounds all of this goodness with toasted Texas toast made from sliced brioche bread.

BBQ Chicken Sandwich FAQs

If you are like me and want to satisfy that fast food craving that comes every now and then, give this Crispy BBQ Chicken Strip Sandwich a try and I can almost guarantee you and the family will have this recipe on repeat!

Here are a few more chicken sandwich recipes you might enjoy:

• Chicken Parmesan Sandwich
• Italian Grilled Chicken Panini Sandwich
• Colossal Crispy Chicken Sandwich
• Double Buffalo Chicken Burger
• Sweet & Sticky Chicken Waffle Sliders

Honey BBQ Chicken Strip Sandwich

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5 from 2 reviews

• Author: Eric Jones
• Total Time: 22 minutes
• Yield: 2 1x

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Description

This Honey BBQ Chicken Strip Sandwich was inspired by Whataburger’s Honey BBQ Chicken Strip Sandwich. It’s so easy, you can make it at home.

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Ingredients

Units USM Scale 1x2x3x

For the Chicken:

• 1 1/2 lb. Organic Boneless Chicken Breast
• 2 tsp. Paprika
• 2 Large Organic Eggs
• 1/4 cup Buttermilk
• 2 cups All-Purpose Flour
• 1 cup Panko Breadcrumbs
• 1 tsp. Garlic Powder
• 1 tsp. Black Pepper
• 3/4 cup BBQ Sauce
• 4 Havarti Cheese Slices
• 1 Loaf Euro Brioche Bread

For the Sriracha Mayo:

• 1/4 cup Mayo
• 1 tsp. White Pepper
• 1/2 tsp. Crushed Basil Leaves
• 1/2 tsp. Garlic Powder
• 1 tsp. Sriracha Sauce

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Instructions

1. Rinse the chicken breast and slice into strips. Season chicken with paprika and set to the side.
2. In a bowl, add eggs and buttermilk then whisk (paid link). In one large zip lock bag, add 1 cup of flour. In a separate bag add 1 cup flour, 1 cup of panko breadcrumbs, 1 tsp garlic powder and 1 tsp black pepper. Mix together.
3. Sprinkle the chicken strips with 1 tbsp of flour to slightly coat. Dip chicken into the egg mixture then add to the flour only bag. Shake to coat well. Remove from bag. Add back into the egg mixture then into the flour & panko bag. Shake to coat well.
4. Heat a cooking pan to medium heat and add approximately 2 cups of cooking oil. Once the oil is hot, add chicken breast and cook for 4 minutes on one side and 3 minutes on the other side.
5. Place in a large bowl and cover with BBQ sauce. 
6. Slice the brioche bread into Texas Toast sized slices, spread butter on one side and broil in the oven until slightly golden. Make sure to watch this process closely and the bread will brown quickly.
7. Place slice of cheese on bread. Add three chicken strips then another slice of cheese. Place back into the oven for a few minutes (on broil) until cheese begins to melt then remove.
8. For the sriracha mayo, blend mayo, white pepper, crushed basil leaves, garlic powder, sriracha sauce then stir. Add mayo to sandwich as desired. 

Equipment

Cast Iron Skillet

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Notes

For the amount of cooking oil to be used to fry the chicken, make sure the oil covers at least 3/4 of the chicken strips.

To “doctor up” your BBQ sauce (if you are not using Sweet Baby Ray’s or a sweet and tangy sauce): Heat a cooking pan to medium-low heat. Add butter and allow to melt. Add ¾ cup BBQ sauce, 1 tbsp. brown sugar, ¼ tsp. ground turmeric, 1 tsp. black pepper, 1 tsp. garlic powder, and 1/8 tsp. lemon juice. Stir and simmer for 5 minutes.

• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Category: Sandwich
• Method: Fried
• Cuisine: American

Nutrition

• Calories: 649
• Fat: 22.2g