Difficulty Hard
Cook Time 1 hr+
Heat Spicy 🔥
Components 5 components
Inspired by the viral chopped Italian sandwich, this fried chicken version takes the classic deli sub to the next level. The crispy chicken is dunked in a spicy Italian oil-vinegar sauce loaded with pepperoncini and Italian seasoning, then topped with a chopped Italian salad of salami, provolone, lettuce, tomatoes, red onions, and banana peppers. A pepperoni cherry tomato jam on the bottom sub roll adds a sweet-savory Italian depth that ties the whole thing together.
✨ AI Summary Step-by-Step Cooking Guide Ingredients Chicken & Batter 6-8 oz boneless, skinless chicken cutlet1/2 cup buttermilk1 large egg1/4 cup all-purpose flour1/4 cup potato starch1 tablespoon chicken bouillon powder1 teaspoon dried oregano1/2 teaspoon garlic powder1/2 teaspoon dried basil1/4 teaspoon red pepper flakes1/2 teaspoon salt1/4 teaspoon black pepper2 quarts (for heating) beef tallow or lard for fryingItalian Oil-Vinegar Pepperoncini Sauce 2 tablespoons mayonnaise2 tablespoons extra virgin olive oil1 tablespoon red wine vinegar2 tablespoons pepperoncini peppers, minced1 teaspoon pepperoncini brine1/2 teaspoon Italian seasoning1 clove garlic, minced1/4 teaspoon red pepper flakespinch saltpinch black pepperItalian Arugula Slaw 1/2 cup baby arugula1/2 cup shredded red cabbage1/4 cup cherry tomatoes, halved2 tablespoons thinly sliced red onions2 tablespoons feta cheese, crumbled2 tablespoons pepperoncini peppers, sliced2 tablespoons cherry peppers, sliced2 tablespoons Genoa salami, chopped2 tablespoons crushed croutons2 tablespoons mayonnaise1 tablespoon red wine vinegar1 tablespoon extra virgin olive oil1/2 teaspoon Italian seasoningto taste saltto taste black pepperPepperoni Cherry Tomato Jam 1/4 cup pepperoni, finely diced1/2 cup cherry tomatoes, quartered2 tablespoons sun-dried tomatoes, chopped1/4 cup yellow onion, finely diced2 cloves garlic, minced1 tablespoon brown sugar1 teaspoon red wine vinegar1/2 teaspoon Italian seasoning1/4 teaspoon red pepper flakesto taste saltMarinara Basil Goat Feta Roasted Pepper Spread 2 oz fresh goat cheese2 oz cream cheese, softened2 tablespoons marinara sauce2 tablespoons grated Parmesan cheese1/4 cup feta cheese, crumbled3 tablespoons roasted red peppers, diced3 cloves roasted garlic cloves, mashed1 tablespoon fresh basil, chopped1 teaspoon red wine vinegar1/4 teaspoon garlic powderto taste saltto taste black pepperToppings & Assembly 1 Italian sub roll, split 1 tablespoon unsalted butter, softened Italian Arugula Slaw Pepperoni Cherry Tomato Jam Marinara Basil Goat Feta Roasted Pepper Spread Italian Oil-Vinegar Pepperoncini Sauce Genoa salami, chopped Provolone cheese, chopped Crispy fried onions Directions 1 In a small skillet over medium heat, cook diced pepperoni for 2-3 minutes until it renders fat and begins to crisp. 2 Add finely diced onion and minced garlic, cooking for 2 minutes until softened. 3 Add quartered cherry tomatoes, chopped sun-dried tomatoes, brown sugar, Italian seasoning, and red pepper flakes. 4 Reduce heat to medium-low and simmer for 10-12 minutes, stirring occasionally, until tomatoes break down and mixture becomes thick and jammy. 5 Season with salt. Remove from heat and cool slightly. 6 In a small bowl, whisk together mayonnaise, olive oil, and red wine vinegar until emulsified. 7 Stir in minced pepperoncini peppers, pepperoncini brine, Italian seasoning, minced garlic, and red pepper flakes. 8 Season with salt and black pepper. Set aside. 9 In a large bowl, combine baby arugula, shredded red cabbage, halved cherry tomatoes, sliced red onions, and crumbled feta cheese. 10 Add sliced pepperoncini peppers, sliced cherry peppers, chopped salami, and crushed croutons. 11 In a small bowl, whisk together mayonnaise, red wine vinegar, extra virgin olive oil, and Italian seasoning. 12 Pour dressing over vegetables and toss to coat evenly. 13 Season with salt and black pepper. Refrigerate until ready to serve. 14 In a small bowl, combine softened cream cheese and fresh goat cheese, mixing until smooth. 15 Fold in crumbled feta cheese, diced roasted red peppers, and mashed roasted garlic cloves. 16 Stir in marinara sauce, chopped fresh basil, red wine vinegar, and garlic powder. 17 Season with salt and black pepper. Set aside. 18 Pound the chicken cutlet to an even 3/4-inch thickness. 19 In a shallow bowl, whisk together buttermilk and egg. 20 In another shallow bowl, combine all-purpose flour, potato starch, chicken bouillon powder, dried oregano, garlic powder, dried basil, red pepper flakes, salt, and black pepper. 21 Submerge chicken in wet batter for at least 15 minutes (or up to 4 hours refrigerated). 22 Remove from wet batter and dredge thoroughly in dry batter, pressing gently to adhere. For extra crunch, dip back in wet batter and dredge again. 23 Heat beef tallow or lard to 350°F in a deep pot or cast iron skillet. 24 Carefully place breaded chicken into hot oil and fry for 6-7 minutes until golden brown and internal temperature reaches 165°F. 25 Remove with slotted spoon and drain on a wire rack (not paper towels). 26 Butter both halves of the sub roll and toast on a griddle or skillet for 1-2 minutes until golden. 27 Spread Marinara Basil Goat Feta Roasted Pepper Spread on the bottom sub roll. 28 Spoon a generous layer of Pepperoni Cherry Tomato Jam over the spread. 29 Place the fried chicken on top of the jam. 30 Drizzle Italian Oil-Vinegar Pepperoncini Sauce over the chicken. 31 Pile Italian Arugula Slaw on top. 32 Sprinkle chopped salami and provolone cheese. 33 Top with crispy fried onions. 34 Place top bun and serve immediately while hot.
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