Skip to content
0.0 – 0 reviews •
| 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 |
