American · Lunch
Buffalo chicken finger sub
Panko-crusted chicken tenders fried until crisp, tossed in cayenne buffalo sauce, and layered into a toasted sub roll with shredded lettuce, thin tomato slices, and blue cheese dressing. Built as a handheld lunch sandwich, balancing hot sauce heat against creamy dressing and crunchy breading.
$6
15 minsPrep
12 minsCook
27 minsTotal
MediumLevel
Nutrition per serving
812Calories
52.3gProtein
46.8gFat
48.6gCarbs
5.8gSugar
3.4gFiber
2650mgSodium
333mgChol
13.9gSat Fat
680mgPotassium
210mgCalcium
3.8mgIron
1.1mcgVitamin B12
7.5mgVitamin C
protein-rich
sweet-heat
cheat-day
thirty-min-meals
all-time-classics
Instructions
1
Prep
Season the chicken tenders with salt and pepper. Set up three shallow bowls with flour, beaten egg, and panko breadcrumbs.
2
Dredge
Coat each tender in flour, dip in egg, then press into the panko until fully coated.
3
Fry
Heat vegetable oil to 350°F (175°C) and fry tenders 5–6 minutes, turning once, until golden and 165°F inside.
4
Build
Spread blue cheese dressing on the toasted sub roll base, layer lettuce and tomato slices, then top with buffalo tenders.
5
Plate
Scatter crumbled blue cheese over tenders, close the roll, cut in half, and serve.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken tenders (chicken breast strips)
- 2/3 cup80g panko breadcrumbs
- 4 tbsp32g all-purpose flour
- 22 eggs
- 1/2 cup120ml hot sauce
- 2 tbsp28g butter
- 22 sub roll (140g)
- 4 tbsp60g blue cheese dressing
- 1 oz28g blue cheese
- 1 cup50g lettuce
- 44 tomato slices
- 2 cup480ml vegetable oil, for frying
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
