Shredded Chicken Sandwiches

These buttermilk shredded chicken sandwiches are seasoned and cooked to perfection. Serve these on toasted buns with mayo, cheese, lettuce, and tomato for the ultimate lunch!

These pair fantastically with creamy sriracha coleslaw and sweet potato fries!


– chicken tenderloins – buttermilk – cayenne pepper – garlic powder – onion powder – parsley – garlic cloves – Worcestershire sauce – soy sauce – sugar

Start by mixing together the Worcestershire sauce, soy sauce, and sugar together in a bowl and stir until the sugar has dissolved.

Add the mixture to the buttermilk as well as the salt, ground black pepper, cayenne pepper powder, garlic powder, onion powder, dried parsley, and minced garlic.

Add the chicken to the buttermilk mixture. Marinade the chicken in the fridge for a minimum of one hour.

Remove the chicken strips from the marinade and cook them in the pan for three to four minutes on each side until they form a skin and remove them from the pan.

Tips and Recipe Variations

- Feel free to use any type of sauce you prefer. Buffalo sauce, barbecue sauce, and sugar-free barbecue sauce work just as well. - You may also use whole wheat buns.



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