Ingredients: |
Ingredients: Chicken Finger Sub
1 1/2 lb. chicken tenders
1 (1-ounce) envelope dry Ranch dressing mix, divided
3 c. all-purpose flour
1 tbsp. baking powder
Kosher salt and freshly ground black pepper
1 1/2 c. buttermilk
9 c. canola oil
1/4 c. plain Greek yogurt
3 tbsp. whole-grain Dijon mustard
1 16-oz. Italian or French bread loaf
Cabbage and Snap Pea Slaw
2 c. shredded cabbage
2 c. thinly sliced sugar snap peas
1 grated large carrot
1/4 c. flat-leaf parsley, torn fresh
2 tbsp. dill, chopped fresh
2 tsp. lemon zest
2 tsp. lemon juice
3 tbsp. olive oil
Kosher salt and freshly ground black pepper
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Directions: |
Directions:Step 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 aseparate 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.
Step 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.
Step 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.
Step 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. |
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