Chicken Finger Sub
Ingredients
Directions
Ingredients
¼ c
Frank's RedHot
Jump
1 tbsp
butter
Jump
2
fried chicken fingers (Popeyes works great)
Jump
1
squishy sub roll
Jump
2
slices of provolone
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2
leaves of iceberg lettuce, shredded thinly with a sharp knife
Jump
3
thin slices of white onion
Jump
3
thin slices of tomato
Jump
3 tbsp
blue cheese dressing (Marie's or Kraft, preferably)
Jump
Chicken Finger Sub

Buffalo, New York, is famous for one thing above all else: chicken wings. But for locals, the quintessential junk food, especially after a night of drinking, is the chicken finger sub. In Buffalo, the sub can be found at dozens of pizza places and sandwich shops, but if you can get your hands on some good chicken fingers, it’s easy to re-create at home.

1 sub

  1. Preheat the oven to 300 degrees. In a medium bowl, melt together the Frank's and the butter. Add the chicken fingers and toss to coat.
  2. Split the sub roll and lay the chicken fingers, topped with the sliced provolone, across the bottom of it. Toast for about 5 minutes, until the roll is warm and just slightly crusty.
  3. Lay the lettuce, onion, and tomato across the chicken fingers. Add as much blue cheese as your conscience will allow.

Anna Hezel

Anna Hezel is the senior editor of TASTE.

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