This giant party sub will satisfy your armchair quarterbacks and cheerleaders at your game day gathering!
| 2 lbs | Maple Leaf Prime® split chicken breast, cut into strips |
| 1/3 cup | Cajun seasoning |
| 1 cup | garlic butter spread, softened |
| 1/3 cup | Franks RedHot® sauce |
| 1 12 | inch soft baguette |
| 1/3 cup | paprika |
| 1 ½ tsp | cayenne |
| Salt | |
| Pepper | |
| 2 cups | cornstarch |
| 3 | eggs whisked |
| 2 | tomatoes, sliced |
| 2 cups | lettuce, shredded |
| Vegetable oil, frying | |
| Creole Remoulade: | |
| 11/2 cup | mayonnaise |
| 3 tbsp | cornichons, minced |
| 2 tbsp | capers, minced |
| 2 tbsp | flat leaf parsley, minced |
| 2 tbsp | flat leaf parsley, minced |
| 2 tbsp | creole mustard |
| 1 tbsp | anchovy, minced |
| 1 tbsp | garlic, minced |
Season chicken with Cajun seasoning. Season cornstarch with paprika and cayenne, salt and pepper. Dip each chicken strip into egg followed by cornstarch. Heat oil in a large skillet over medium high heat. Working in batches fry chicken for 3 to 4 minutes per side or until golden and an internal temperature of 165 degrees. Remove onto a paper towel lined plate and keep warm. Make remoulade by combining all ingredients and mix well. Add hot sauce to softened butter and mix well. Heat oven on low broil. Butter baguette and toast for 2 to 3 minutes. Assemble sandwich by laying lettuce followed by tomatoes and chicken. Drizzle remoulade over top and serve.
Keep any remaining remoulade and use on sandwiches or as a dip.
No Comments yet
{{review}}