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Level: |
Intermediate |
Total: |
10 hr 50 min |
Active: |
30 min |
Yield: |
2 sandwiches |
Level: |
Intermediate |
Total: |
10 hr 50 min |
Active: |
30 min |
Yield: |
2 sandwiches |
Ingredients
- 4 teaspoons ground black pepper
- 2 teaspoons paprika
- 2 teaspoons salt
- 1 teaspoon garlic powder
- 2 whole boneless skinless chicken breasts
- 2 cups all-purpose flour
- 1 gallon canola oil
- 2 hoagie rolls
- Your favorite onion vinaigrette dressing, for sandwiches
- Your favorite spicy mayo, for sandwiches
- 1 Roma tomato, thinly sliced and slices cut in half
- 3/4 cup chopped lettuce
- 3/4 cup chopped spinach
- 1/2 purple onion, sliced
Instructions
- Stir together the black pepper, paprika, salt and garlic powder in a bowl. Rub chicken with half the seasonings, then stir the remaining seasonings into the flour in a bowl. Let seasoned chicken rest in fridge 8 hours or up to overnight.
- Preheat oil in a deep-fryer to 350 degrees F.
- Dredge seasoned chicken in the seasoned flour. Fry until cooked through, 10 to 20 minutes. Place chicken in fridge until chilled, 1 to 2 hours.
- Split open hoagie rolls without cutting all the way through. Slice chilled chicken and glaze with onion dressing. Assemble sandwiches with mayo first, then veggies, then chicken. Enjoy!
Nutrition Facts
Serving Size |
1 of 10 servings |
Calories |
281 |
Total Fat |
15 g |
Saturated Fat |
1 g |
Carbohydrates |
25 g |
Dietary Fiber |
2 g |
Sugar |
1 g |
Protein |
12 g |
Cholesterol |
25 mg |
Sodium |
236 mg |
Serving Size |
1 of 10 servings |
Calories |
281 |
Total Fat |
15 g |
Saturated Fat |
1 g |
Carbohydrates |
25 g |
Dietary Fiber |
2 g |
Sugar |
1 g |
Protein |
12 g |
Cholesterol |
25 mg |
Sodium |
236 mg |