Way better than take-out with an easy coleslaw and copycat Chic-fil-a sauce!
I made these homemade fried chicken tender wraps as an alternative to the ones my kids like to order at restaurants, and boy, was it a hit. The ingredients are fresher, cleaner, and taste way better. So, now we prefer fried chicken sandwiches and wraps at home topped with a quick coleslaw and the best copycat Chic-fil-A sauce ever!
You can make a big batch of the tenders in the air fryer for dinner and leftovers, and the wraps come together in no time. We like them with quick salted, buttered corn and tater tots on the side. The whole meal is so quick, easy, and delicious that it’s perfect for movie nights, birthday parties, or meal prep!
Why will we now make Chicken tender sandwiches at home?
Crispy, tender,
Juicy chicken
Creamy, sweet,
Zesty coleslaw
Smoky, tangy,
Honey, mustardy
Copycat Chic-fil-A sauce
What do I need to make fried chicken tender wraps?
Chicken tenders -they are tender and stay juicy compared to chicken breast.
All-purpose flour for dredging -absorbs moisture on the chicken and gives the egg something to stick to.
Oil for frying -you can use light olive oil or light vegetable oil.
Eggs -beaten with milk, the mixture coats the chicken tenders so the breadcrumb coating can stick.
Tortillas -make the vessel for a wrap, but you could make a sandwich with a bun or stuff this in a pita.
What do I use for the breadcrumb coating?
Panko breadcrumbs -these are my favorite breadcrumbs to buy, and I like to buy them unseasoned so I can season them the way I’d like and control the other ingredients.
Salt and freshly cracked black pepper -to enhance the seasoning of the coating.
Granulated garlic powder -mixes into the breadcrumbs easily and keeps the coating dry for maximum crispiness.
Shredded Parmesan cheese -adds a nutty, cheesy flavor.
Dried thyme or oregano -you could substitute your favorite herb.
What’s in the coleslaw?
Coleslaw cabbage mix -the easiest and quickest way to get slaw on the table, but cut your cabbage if that’s what you have.
Mayonnaise -creates a creamy dressing for the slaw.
Sugar -adds a pinch of sweetness to balance out the vinegar perfectly.
Vinegar -creates a tangy, sour flavor and brightens the slaw.
Black pepper -mayo has salt, so I may add a little, but pepper is a must for a slight peppery heat.
A copycat Chic-fil-A style sauce?
Yes! My homemade Chic-fil-A sauce is not only delicious but also much healthier. It keeps fresh for days and is really good over potatoes, too. Here’s what you’ll need:
Mayonnaise -a good thick base for the sauce.
Honey -the Chic-fil-A sauce is known to be nice and sweet, and honey blends into the sauce perfectly.
Mustard -adds tanginess to the sauce and pairs well with the honey.
Barbecue sauce -use your favorite one so you can use what’s on hand.
White vinegar -the acid balances and brightens the sauce.
How do I prep for battering the chicken?
Combine the breadcrumb ingredients in a 9 x 13-inch baking pan. Then, place the chicken tenders in a baking tray and season both sides lightly with salt and pepper. Dredge both sides with all-purpose flour.
Next, add the eggs and milk to a pie pan and season lightly with salt and pepper. Whisk together and set aside.
How do I make the coleslaw?
Combine all the coleslaw ingredients together in a large bowl. Toss together and keep refrigerated until ready to use.
How do I make the sauce?
Whisk together all the sauce ingredients in a small bowl and set aside until ready to use.
How do I fry the chicken tenders?
Heat a large skillet over medium-high heat and add light olive or vegetable oil. Heat to 350-360 °F. Dip the chicken in the egg mixture and turn to coat both sides. Then, toss it into the breadcrumb mixture until it is coated all around. Fry the chicken for 3-4 minutes per side until golden all around and the internal temperature reaches 165 °F. Then, transfer the chicken to a tray lined with paper towels.
What’s the best way to wrap up the sandwiches?
Heat the tortillas or buns until slightly toasted. Add some coleslaw and then the fried chicken. Top with the sauce and wrap it up. Sometimes, we even add cheese and pickles. Make them the way you like, or make them different every time.
What do I serve the wraps with?
It’s become a tradition in my family to serve these with tater tots and a big bowl of buttered corn. It takes me back to my childhood because my mom always served corn with tenders. You can use frozen or canned corn and heat it up in a pot with butter and salt. We like tater tots, but you could do fries, too!
What if I don’t want to wrap the tenders?
They are fantastic, dipped right in the copy-cat Chic-fil-A sauce or over a fresh Greek salad.
What if I have leftover chicken?
They reheat perfectly! Leftover chicken will keep fresh in the refrigerator for up to four days. Heat it in an air fryer or in the oven until crispy.
Do you have more make-at-home meals?
Absolutely! If you love chicken Caesar salads, try my Easy Homemade Caesar Salad without Anchovies & Raw Eggs. We love shrimp alfredo, so I created a Creamy Shrimp Alfredo Pasta with just 6 ingredients. Try The Best Smash Burger Recipe for burgers, and you may find it difficult to eat them out again. And, of course, I have Greek restaurant dishes. Try my Greek Salad Potato Salad for Tarpon Springs, Beef Shawarma Pita Sandwiches, and The Ultimate Greek-American Gyro Pita!
Watch the Video
Fried Chicken Tender Wraps
Ingredients
- 24 chicken tenders
- all-purpose flour for dredging
- oil for frying
- 4 eggs, beaten with milk
The Breadcrumb Coating:
- 4 cups Panko breadcrumbs (unseasoned)
- 2 teaspoons salt
- freshly cracked black pepper
- 3 teaspoons granulated garlic powder
- 2 cups shredded Parmesan cheese
- 2 teaspoons dried thyme or oregano
The Coleslaw:
- 12-14 oz coleslaw cabbage mix
- 1/2 cup mayonnaise
- 2 tablespoons sugar
- 2 tablespoons vinegar
- black pepper to taste
The Sauce (chik-fil-a style):
- 1/2 cup mayonnaise
- 2 tablespoons honey
- 2 tablespoons mustard
- 1/4 cup barbecue sauce
- 1 tablespoon white vinegar
Serve with:
- tortillas
- buns
- corn
- tater tots or fresh fries
Instructions
Combine the breadcrumb ingredients together in a 9 by 13-inch baking pan.
Place the chicken tenders in a baking tray and season both sides lightly with salt and pepper. Dredge both sides with all-purpose flour.
Add the eggs and milk in a pie pan and season lightly with salt and pepper. Whisk together and set aside.
Heat a large skillet over medium-high heat and add light olive oil or vegetable oil to it. Heat to 350-360 °F.
Make the coleslaw: Combine all of the coleslaw ingredients together in a large bowl. Toss together and keep refrigerated until ready to use.
Make the sauce: combine all of the sauce ingredients together in a small bowl and whisk together. Set aside until ready to use.
Dip the chicken in the egg mixture and turn to coat both sides. Then toss it into the breadcrumb mixture until coated all around.
Fry the chicken 304 minutes per side until golden all around and the internal temperature reaches 165 °F.
Transfer the chicken to a tray lined with paper towels.
Make the Wraps: Heat the tortillas or buns until slightly toasted. Add some coleslaw and then the fried chicken. Top with the sauce. Wrap and serve with warm corn and tater tots.
Kali Orexi!
Notes
Leftover chicken will keep fresh in the refrigerator up to 4 days. Heat it in an air fryer until crispy or in the oven.
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