Buffalo Chicken Finger Submarine
A delicious hot submarine sandwich featuring crispy buffalo-seasoned fried chicken fingers served with blue cheese sauce, pickled vegetables, and cold toppings on a submarine bun. The breaded chicken strips are fried until golden and tossed in hot sauce, creating a perfect contrast with the cool blue cheese sauce and fresh lettuce, tomato, and onion.
Ingredients
Instructions
- 1
Cut each chicken breast into 3 slices lengthwise. Season generously with salt.
- 2
Set up your breading station. Place the flour in one dish, beat the eggs in another, and place the bread crumbs in a third dish. Dredge each slice of chicken in flour, dip in egg, then roll through bread crumbs.
- 3
Heat at least 2 inches of oil in a deep skillet over medium-high heat until it reaches 350°F. Fry the breaded chicken strips in batches until golden brown and cooked through, about 3 minutes per side.
Timer: 3m - 4
Make the hot sauce. In a large bowl, mix the hot sauce, melted butter, salt, and black pepper. Dip the fried chicken strips in the hot sauce and place on a wire rack.
- 5
Make the blue cheese sauce. In a medium bowl, combine 2 tablespoons of blue cheese, the sour cream, mayonnaise, and lemon juice. Mix until smooth.
- 6
Cut the buns in half lengthwise. Remove some of the bread from the inside of the top halves. Spread a generous amount of the blue cheese sauce on the bottom half of the sub buns, then add your lettuce, tomato, onion, pickled peppers, the remaining 2 tablespoons blue cheese, the chicken fingers, and additional blue cheese sauce as your belly can handle. Push the bun top closed.