Copycat pub sub

Step 1

Place the chicken tenders in a large bowl and pour in the buttermilk, turning to coat. Cover the bowl and marinate the tenders in the refrigerator for at least 30 minutes.

Step 2

In a shallow bowl or baking dish, stir together the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne.

Step 3

Once the chicken tenders are done marinating, coat evenly with a thick layer of the flour mixture.

Step 4

Fill a large cast iron skillet about halfway with vegetable oil. Heat over [level] heat until the temperature reaches 350°F (180°C).

Step 5

Working in batches to avoid overcrowding the pan, lower the chicken tenders into the hot oil and fry for about 3 minutes per side, until deep golden brown and the internal temperature registers 160°F (70°C) on an instant-read thermometer. Transfer to a paper towel-lined plate to drain. Once cool enough to handle, cut into small pieces.

Step 6

In a small bowl, stir together the mustard and honey.

Step 7

Assemble the subs: On the bottom of each sub roll, layer some lettuce, tomato (seasoned with a pinch of salt), a drizzle of honey mustard, and some chopped chicken tender pieces. Top with pickles, then close each sandwich.

Step 8

Enjoy!