Chicken Strips On A Sub Bun Recipe

Prepare chicken

Trim any fat from the chicken breasts, then slice each breast lengthwise into 3–4 strips about 1/2–3/4 inch thick so they cook evenly. Pat strips dry with paper towels.

Marinate

In a medium bowl whisk together the buttermilk and egg. Add the chicken strips, toss to coat, and let sit 15–30 minutes in the refrigerator (30 minutes recommended for better tenderness).

Make dry mix

In a shallow dish combine the flour, cornstarch, paprika, garlic powder, onion powder, 1 tsp salt, 1/2 tsp black pepper and cayenne (if using). Stir until evenly mixed.

Coat chicken

Remove one strip at a time from the buttermilk mixture, letting excess drip off, then dredge thoroughly in the flour mixture, pressing to form an even coating. Place coated strips on a wire rack and let rest 5 minutes to help the coating adhere.

Heat oil

Pour vegetable oil into a heavy skillet (cast iron or stainless) to a depth of about 1/4–1/3 inch. Heat over medium-high until shimmering and a small pinch of flour sizzles immediately (about 350°F / 175°C).

Fry chicken

Working in a single layer (do not overcrowd), fry chicken strips 3–4 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Adjust heat as needed to prevent burning. Transfer to a paper towel–lined plate or a wire rack set over a sheet pan to drain; keep warm in a low oven (200°F / 95°C) if needed while finishing remaining strips.

While the chicken fries, whisk together mayonnaise, ketchup, mustard, hot sauce (if using), lemon juice, and 1/8 tsp salt in a small bowl until smooth. Taste and adjust seasoning; refrigerate until assembly.

Toast buns (optional)

Lightly butter cut sides of the sub buns and toast in a skillet over medium heat until golden, about 1–2 minutes per side. Alternatively, split and place under a broiler 30–45 seconds—watch closely.

Spread a generous layer (about 1–2 tbs) of the prepared sauce on both cut sides of each bun.

On the bottom half of each bun place a slice of cheese, then arrange 3–4 hot chicken strips (depending on bun length) on top of the cheese so it melts slightly from the chicken heat.

Add shredded lettuce, sliced tomato, and pickles over the chicken strips. Spoon additional sauce on top if desired, then close the sandwich with the top bun.

Cut the sandwich in half if serving immediately. Serve hot with extra sauce on the side.