A recipe for an appetite these chicken subs are the comfort food to role out on Friday and Saturday nights. They speak for themselves it’s just a case of tucking in and getting messy!
2 chicken breasts
1 fresh ciabatta bread between 220 – 270g
4 slices smoked streaky bacon
1 ripe avocado
Seasoned flour, Panko breadcrumbs and 2 eggs (to pane)
Vegetable oil for frying
Good quality mayonnaise
Finely sliced iceberg lettuce
Sliced gruyere cheese
Sriracha Hot sauce
Sliced pickled cucumbers (Mrs Elwood in most supermarkets)
For the wedges;
1 large baking potato
1 Tsp chilli flakes
1 Tsp salt
Preheat the oven to 180c. Slice the potato into wedges and drizzle with olive oil and the chilli flakes and salt. Bake for 40 minutes until crisp on the outside and fluffy in the middle.
Slice each chicken breast lengthways into 2 or 3 individual goujons (depending on the thickness of your chicken breast). Pane the goujons in the seasoned flour, then the egg and finally the breadcrumbs.
Grill the bacon on a high setting until crispy. Peel the avocado, remove the stone and slice thinly.
Heat the ciabatta bread in the oven for 10 minutes until warmed through. Meanwhile, heat an inch of oil in a shallow heavy based frying pan to 180c. Fry each goujon for 8 minutes until crisp and golden, drain on kitchen paper. Heat a grill to high, top each goujon with a slice of gruyere cheese and grill for 2-3 minutes until the cheese is melted.
To serve, cut the ciabatta into 2 sub portions and slice open. Dress the bottom half of the ciabatta with Mayonnaise, sliced lettuce and avocado. Divide the goujons between each sub and top with crispy bacon and pickled cucumber and a drizzle of Sriracha hot sauce. Drive a skewer through the lid of each sub to hold them together and serve with the chilli wedges.