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!
- 1 lb chicken tenderloins
- 5 cups buttermilk
- 1 tsp cayenne pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp parsley dried
- 5 garlic cloves minced
- 2 tbsp Worcestershire sauce
- 1 tbsp soy sauce
- 2 tbsp sugar
- 1/2 cup barbecue sauce
- salt and pepper to taste
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.
Shred the chicken using two forks and stir in the barbecue of your choice. Season with salt and pepper to taste.
Serve on a toasted bun with cheddar cheese, mayo, lettuce, and tomato, if desired.
Calories: 281kcal | Carbohydrates: 26g | Protein: 23g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 70mg | Sodium: 767mg | Potassium: 679mg | Fiber: 1g | Sugar: 22g | Vitamin A: 545IU | Vitamin C: 3mg | Calcium: 252mg | Iron: 1mg