Chicken finger subs

Ingredients

• 2 boneless skinless chicken breasts
• 1 cup flour
• 2 eggs
• 2 cup bread crumbs
• Canola oil for frying
• 1 cup franks red hot
• ½ cup butter, melted
• ½ tsp pepper
• ¼ cup crumbled blue cheese
• ¼ cup sour cream
• ½ cup mayonnaise
• 1 tbsp lemon juice
• 2 12inch sub buns
• 6 slices processed white cheese
• Hot pickled peppers
• 2 cups head iceberg lettuce, thinly sliced

Directions

• Cut each chicken breast into 3 slices lengthwise. Season with salt
• Place the flour in one dish, beat the eggs into another, and place the bread crumbs in a third dish
• Dredge each slice in flour, then fully immerse in egg, then roll through bread crumbs
• Heat the oil over medium high in a deep frying pan.
• Once oil is heated to about 178°C, fry the breaded chicken strips in batches until golden brown and cooked through.
• Mix the hot sauce, butter, 1 teaspoon salt and pepper in a large bowl. Dip the fried chicken strips on the hot sauce mixture and place on a resting rack.
• Combine the blue cheese, sour cream, mayonnaise and lemon juice in a bowl and mix until smooth.
• Cut the buns in half lengthwise. Remove some of the bread from the inside of the top halves.
• Spread the blue cheese mixture on the bottom half of the sub buns. Divide the chicken fingers between the two buns. Spoon more hot sauce over chicken fingers.
• Top with cheese, pickles, tomato slices, onion slices, hot peppers, and iceberg lettuce.

Matty Matheson recipe - although this is a super simpler idea.