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Chicken Finger Sub with Cabbage Slaw
Big subs are a picnic staple—amp up yours with fried chicken fingers and a tangy cabbage slaw.
👥 8 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 30 min👤 Marian Cooper Cairns📖 countryliving
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●skillet
- ●dutch oven
- ●oven
📝 Preparation Steps
1
Set a wire rack over a baking sheet lined with paper towels. Toss chicken with 2 tablespoons dressing mix in a bowl. Whisk together flour, baking powder, 1 teaspoon each salt and pepper, and remaining dressing mix in a separate bowl. Pour buttermilk in a third bowl. Toss chicken pieces, 1 at a time, in flour mixture; dip in buttermilk, and toss again in flour mixture. Let coated chicken stand in flour mixture ⏱️ 10 minutes.
2
Heat 1 1/2 inches oil in a deep skillet or Dutch oven over medium-high heat to 360°F. Fry chicken in batches, turning occasionally, until golden brown and cooked through, 3 to ⏱️ 5 minutes. Transfer to prepared rack, and season with salt.
3
Stir together yogurt and mustard in a bowl. Season with salt and pepper. Split bread lengthwise and remove top portion of soft interior. Spread bottom of loaf with yogurt mixture. Top with chicken and Cabbage and Snap Pea Slaw; sandwich with top half of loaf. Slice just before serving.
Cabbage and Snap Pea Slaw
4
Make the Cabbage and Snap Pea Slaw. Toss together shredded cabbage and sugar snap peas, carrot, dill, lemon zest, lemon juice, and olive oil in a bowl. Season with kosher salt and freshly ground black pepper. Let stand ⏱️ 5 minutes or until just wilted. Makes 8 servings.
Cabbage and Snap Pea SlawKosher salt and freshly ground black pepper
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