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Ingredients

• 8 pieces Chicken Tenderloins (fresh or thawed frozen, about 1 lb total)
• 1/2 cup All-Purpose Flour (for dredging, seasoned with salt and pepper)
• 1 large Egg (beaten, for egg wash)
• 1 cup Panko Breadcrumbs (for extra crunch)
• 4 slices Texas Toast (thick‑cut, buttered before toasting)
• 1 cup Coleslaw (store‑bought or homemade, drained)
• 2 tablespoons Honey Mustard Sauce (store‑bought or mix equal parts honey and Dijon mustard)
• 4 tablespoons Cane Sauce (mix 2 Tbsp mayo, 1 Tbsp ketchup, 1 tsp garlic powder, 1 tsp Worcestershire sauce, pinch black pepper)
• 1 cup Vegetable Oil (for shallow frying, medium‑high heat)
• 2 tablespoons Unsalted Butter (softened, for spreading on Texas toast before grilling)

Instructions

1. Make Cane Sauce

   In a small bowl combine mayonnaise, ketchup, garlic powder, Worcestershire sauce, and a pinch of black pepper. Stir until smooth.

   Time: PT5M

2. Prepare Honey Mustard

   Mix equal parts honey and Dijon mustard in a separate small bowl. Set aside.

   Time: PT2M

3. Bread the Chicken Tenders

   Set up a three‑step breading station: flour seasoned with salt & pepper, beaten egg, and panko breadcrumbs. Dredge each tender in flour, dip in egg, then coat with panko. Place on a plate.

   Time: PT5M

4. Fry the Chicken

   Heat vegetable oil in a shallow pan over medium‑high heat (≈350°F). Fry the breaded tenders 3‑4 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a wire rack or paper towels to drain.

   Time: PT8M

   Temperature: 350°F

5. Toast Texas Toast

   Spread softened butter on both sides of each Texas toast slice. In a clean skillet over medium heat, toast each slice until golden and slightly crisp, about 1‑1.5 minutes per side.

   Time: PT3M

6. Assemble the Sandwich

   On a toasted slice, spread a thin layer of honey mustard, add a generous spoonful of coleslaw, place two fried chicken tenders, drizzle Cane sauce, then top with the second toasted slice. Press lightly.

   Time: PT2M

Nutrition Facts

Calories

820

Protein

38 g

Carbohydrates

68 g

Fat

44 g

Fiber

3 g