Chicken Finger Sub

MUNCHIES
38Ingredients
35Minutes

Ingredients

US|METRIC
  • 2 1/2 ounces blue cheese (crumbled)
  • 1/2 cup mayonnaise (plus more to taste)
  • 1/4 cup buttermilk
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • kosher salt
  • freshly ground black pepper
  • 1 pound chicken tenderloins
  • 1 cup all purpose flour
  • 3 eggs (lightly beaten)
  • 1 cup plain breadcrumbs
  • canola oil (for frying)
  • 1/4 cup frank (’s hot sauce)
  • 2 feet sub rolls (long, halved lengthwise and toasted)
  • 10 slices provolone cheese
  • 2 cups lettuce (shredded iceburg)
  • 2 tomatoes (thinly sliced)
  • 1 jar hot pepper rings (drained)
  • 1 white onion (small, thinly sliced)
  • 70 grams blue cheese (crumbled)
  • 107 grams mayonnaise (plus more to taste)
  • 60 milliliters buttermilk
  • 2 grams garlic powder
  • 2 grams onion powder
  • kosher salt
  • freshly ground black pepper
  • 450 grams chicken tenderloins
  • 145 grams all purpose flour
  • 3 eggs (lightly beaten)
  • 161 grams plain breadcrumbs
  • canola oil (for frying)
  • 60 milliliters frank (’s hot sauce)
  • 2 feet sub rolls (long, halved lengthwise and toasted)
  • 10 slices provolone cheese
  • 146 grams lettuce (shredded iceburg)
  • 2 tomatoes (thinly sliced)
  • 1 jar hot pepper rings (drained)
  • 1 white onion (small, thinly sliced)
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