SUBS. But like, crispy chicken style. Did your ears perk up?
This is no-frill, which I’m all about right now. Nothing too over-the-top comforting, but not a salad either. Transition food! (<–not a thing)
Let us peepeth.
I went with iceberg lettuce because it made me giggle and I LIKE the crunch in this type of sub. Throw in romaine if your morals are more supreme than mine.
Okay let’s get the chicken good and crispy.
You know the drill: chicken tender gets dredged through some flour. Then the egg wash. Then the panko to coat. (season the panko with salt!)
We’ll just arrange them on a baking sheet whilst we prepare the rest.
Then we just do a little shallow fry in some canola oil. Three minutes per side on a medium heat. It’s perfect. Get it golden brown and call her good.
This is what I do when I fry little chickens like this. I put paper towels on the counter and a wire rack above it. So the grease can fall through and land on the towels. Pretty smart, right?
. . . he . . . hello?
The we looooooad, bay-buh. The toasted buns, some sliced chicken, shoved-in shredded lettuce, a bit of swiss and tomato. And ranch dressing to drizzle!
Okay, I’ve been making my own ranch lately with my friend Anna, and it’s better than anything. It’s the Penzeys recipe on the back of their ranch seasoning jar. Heaping Tbs. ranch seasoning + 1 Tbs. water. Let it sit five minutes. Then whisk in 1/2 cup buttermilk + 1/2 cup mayo. The end. SO perfect. Runny and vibrant. I’ll never not make it again.
This is priiiime back-to-school grub right here. No one at your table, and I mean NO ONE will give you shade.
Try them this week! I dare you.
You could even melt that cheese, shoooooot.