This is a copycat of KFC’s Double Tender Sandwich — two buttermilk-fried chicken tenders stacked on a toasted bun with lettuce, pickles, and mayo. The honest reason to make it at home: you control the oil, the seasoning, and the size of those tenders, which means the result is almost always juicier and more flavorful than the drive-thru version.
Why this recipe works
Two things actually drive the result here. First, the buttermilk soak — it keeps the tenders moist through the high heat of frying and gives the flour coating something to grip, so you get a crust that stays on instead of sliding off at the first bite. Second, frying at a steady 350°F (175°C) matters more than most people expect: too low and the coating absorbs oil and turns greasy before the chicken cooks through; too high and the outside browns before the interior hits the safe 165°F (74°C) you need for poultry. A clip-on thermometer on the pot takes the guesswork out of both problems.
Substitutions that actually work
- Buttermilk: If you don’t have it, stir 1 tablespoon of white vinegar or lemon juice into 1 cup of whole milk and let it sit for 5 minutes. It works the same way.
- Chicken tenders: Boneless, skinless chicken thighs cut into strips hold more moisture than breast meat and are worth using if you want a juicier result — just confirm they also reach 165°F (74°C) internally.
- Mayo: Plain Greek yogurt mixed with a little garlic powder is a lighter stand-in that still gives you the creamy layer the sandwich needs.
- Iceberg lettuce: Any crisp, sturdy lettuce works. Avoid anything delicate like butter lettuce — it wilts immediately against the hot chicken.
- Paprika: Smoked paprika adds a little more depth than sweet paprika if you have it on hand.
Common problems and fixes
- Coating falls off during frying: The tenders went into the oil wet on the outside. After dredging in flour, let them rest on a wire rack for 5 minutes before frying — the coating dries slightly and bonds to the meat.
- Crust is pale and greasy: Oil temperature dropped, usually from adding too many tenders at once. Fry in small batches and give the oil 2 minutes to recover between batches.
- Chicken is cooked outside but raw inside: The tenders are too thick or the oil is too hot. Pound thicker pieces to an even thickness before marinating, or use a meat thermometer and pull them only when the center reads 165°F (74°C).
- Bun gets soggy immediately: Toast the cut sides of the bun in a dry skillet until lightly golden — skip the egg in the mix — it makes the patty mushy — and that toasted surface acts as a barrier between the mayo and the bread.
- Sandwich tastes flat despite the spiced coating: The buttermilk marinade needed more salt. Season the marinade generously — under-salted marinade means the seasoning sits only on the surface of the crust and doesn’t carry through to the meat.
Make-ahead notes
You can marinate the tenders in buttermilk for up to 24 hours in the fridge — longer than that and the texture starts to break down. Fried tenders are best eaten right away, but if you need to hold them, keep them on a wire rack in a 200°F (93°C) oven for up to 20 minutes without losing much crunch. For longer storage, freeze fully cooled fried tenders in a single layer, then transfer to a freezer bag; they keep well for up to 2 months. Reheat from frozen in an air fryer at 375°F (190°C) for 8–10 minutes or in a 400°F (205°C) oven for 12–15 minutes — both methods bring back most of the crispness that a microwave destroys.
KFC-Style Double Tender Burger
Ingredients
For the Chicken Tenders:
- 1.5 pounds chicken tenders boneless, skinless
- 1 cup buttermilk for marinating
- 1 teaspoon kosher salt for marinating
- 2 cups all-purpose flour for dredging
- 1 tablespoon paprika preferably smoked
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper freshly cracked
- 1.5 cups vegetable oil for frying
For the Burger Assembly:
- 4 pieces burger buns soft and lightly buttered
- ½ cup mayonnaise preferably Kewpie or high-quality mayo
- 1 cup iceberg lettuce shredded
- 12 slices dill pickles thinly sliced, crunchy style
Instructions
- Marinate the Chicken: In a mixing bowl, combine chicken tenders with buttermilk and kosher salt. Cover and refrigerate for at least 30 minutes (ideally 2–4 hours) for maximum tenderness and flavor infusion.
- Prepare Dredge: In a large shallow dish, whisk together the flour, paprika, garlic powder, onion powder, and black pepper.
- Bread the Tenders: Remove tenders from marinade, letting excess buttermilk drip off. Dredge in seasoned flour, pressing firmly to ensure full coating. Set aside on a tray.
- Fry the Chicken: In a heavy-bottomed skillet, heat vegetable oil over medium-high heat (350°F / 175°C). Fry the tenders in batches for 3–4 minutes per side, until golden and crispy. Drain on a wire rack over paper towels.
- Toast the Buns: Lightly butter the insides of each bun and toast on a skillet or grill pan until golden-brown edges appear.
- Assemble the Burger: Spread mayo on both bun halves. On the bottom bun, layer shredded lettuce, 3 pickle slices, two chicken tenders, followed by the top bun. Repeat for all servings.
Notes
- Double dipping the tenders in seasoned flour and buttermilk can add an extra craggy, crispy texture.
- Make it spicy by adding cayenne pepper to the dredge.
- Substitute Greek yogurt for mayo to lighten the sauce.
Nutrition
FAQ
Can I use an air fryer instead of deep frying?
Yes, but the crust will be noticeably less crunchy and the color more matte than deep-fried. Spray the breaded tenders generously with oil, air fry at 400°F (205°C) for 12–14 minutes flipping halfway, and confirm the internal temperature reaches 165°F (74°C).
How do I keep the second tender from making the sandwich fall apart?
Stack both tenders in the same direction and press the bun down firmly before cutting the sandwich in half — the diagonal cut gives you a stable grip. Spreading mayo on both the top and bottom bun also helps anchor the stack.
Does the type of oil matter for frying?
Use a neutral oil with a high smoke point — vegetable, canola, or peanut oil all work well at 350°F (175°C). Avoid olive oil or butter; both smoke and break down at frying temperatures.
My flour coating is thick and doughy, not light and crispy. What went wrong?
The coating was too thick or the tenders were too wet going into the flour. Shake off excess buttermilk before dredging, and press the flour on firmly rather than piling it on — a thin, even coat crisps up far better than a heavy one.
Can I prep the seasoned flour mixture ahead of time?
Yes — mix the dry coating and store it in an airtight container at room temperature for up to a week. Just give it a stir before using since the spices can settle.