Southern Style Crispy Chicken Sandwich
Chicken tenders, from deli
Hamburger buns, buttered and toasted
BBQ sauce dill pickles, sliced
Salt and pepper to taste
To make tobacco onions: Heat canola oil in deep pan or deep fryer to 350° Fahrenheit. Peel and slice onions thinly, separate into rings.
Mix flour and seasonings in a medium bowl. Coat the onion rings in seasoned flour, shake off excess.
Fry until golden brown. Drain on paper towels.
To make coleslaw: toss slaw mix, dressing and salt and pepper in a medium bowl.
To build one sandwich: start with arranging 3-4 pickles on bottom bun, top with chicken breast.
Smother chicken with 2 Tbsp. of BBQ sauce, place ¼ cup of slaw on top of chicken and garnish with the tobacco onions.