Copycat Pub Sub

Name: Copycat Pub Sub
Total time: 45
Yield: 4
Ingredients: 1 lb chicken tenders; 1 pt buttermilk; 1 ½ cups all-purpose flour; 2 teaspoons kosher salt, plus more to taste; 2 teaspoons freshly ground black pepper; 2 teaspoons garlic powder; 2 teaspoons onion powder; 2 teaspoons paprika; 1 teaspoon cayenne; vegetable oil, for frying; 1 tablespoon mustard; 1 tablespoon honey; 4 sub or hoagie rolls, split; 1 cup thinly sliced romaine lettuce; 1 large tomato, thinly sliced; dill pickle chip; instant-read thermometer

Recipe by Alexa Santos from tasty.co

45 Mins.

Ingredients

4 servings

•

1 lb chicken tenders
•

1 pt buttermilk
•

1 ½ cups all-purpose flour
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2 teaspoons kosher salt, plus more to taste
•

2 teaspoons freshly ground black pepper
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2 teaspoons garlic powder
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2 teaspoons onion powder
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2 teaspoons paprika
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1 teaspoon cayenne

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vegetable oil, for frying
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1 tablespoon mustard
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1 tablespoon honey
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4 sub or hoagie rolls, split
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1 cup thinly sliced romaine lettuce
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1 large tomato, thinly sliced
•

dill pickle chip
•

instant-read thermometer

Instructions

Place the chicken tenders in a large bowl and pour in the buttermilk, turning to coat. Cover the bowl and marinate the tenders in the refrigerator for at least 30 minutes.
In a shallow bowl or baking dish, stir together the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne.
Once the chicken tenders are done marinating, coat evenly with a thick layer of the flour mixture.
Fill a large cast iron skillet about halfway with vegetable oil. Heat over [level] heat until the temperature reaches 350°F (180°C).
Working in batches to avoid overcrowding the pan, lower the chicken tenders into the hot oil and fry for about 3 minutes per side, until deep golden brown and the internal temperature registers 160°F (70°C) on an instant-read thermometer. Transfer to a paper towel-lined plate to drain. Once cool enough to handle, cut into small pieces.
In a small bowl, stir together the mustard and honey.
Assemble the subs: On the bottom of each sub roll, layer some lettuce, tomato (seasoned with a pinch of salt), a drizzle of honey mustard, and some chopped chicken tender pieces. Top with pickles, then close each sandwich.
Enjoy!