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Red Rooster Strip Sub

Red Rooster Strip Sub - recipe card
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Crispy buttermilk chicken strips on a toasted hoagie roll with crunchy lettuce, ripe tomato, tangy pickled red onions, and a spicy sriracha mayo. This copycat sub delivers the bold, savory flavors of a classic fast-food chicken sandwich with a homemade twist.

Ingredients

Scale
  • 1 lb boneless skinless chicken breasts, cut into 1-inch strips
  • 1 cup buttermilk
  • 1 tablespoon hot sauce (such as Frank’s RedHot)
  • 1 cup all-purpose flour
  • 1/2 cup cornstarch
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper (optional)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for deep frying (about 4 cups)
  • 4 hoagie rolls, split
  • 1 cup shredded iceberg lettuce
  • 1 large tomato, sliced
  • 1/2 medium red onion, thinly sliced and pickled (or quick-pickled: soak in 1/2 cup vinegar, 1/2 cup water, 1 tbsp sugar, 1 tsp salt for 15 min)
  • 1/4 cup mayonnaise
  • 2 tablespoons sriracha sauce
  • 1 tablespoon fresh lemon juice

Instructions

  1. In a medium bowl, whisk together buttermilk and hot sauce. Add chicken strips, tossing to coat. Cover and refrigerate for at least 30 minutes (or up to 4 hours) to tenderize and infuse flavor.
  2. In a shallow dish, combine flour, cornstarch, garlic powder, onion powder, smoked paprika, cayenne (if using), kosher salt, and black pepper. Whisk until evenly blended.
  3. Remove one chicken strip from the buttermilk, letting excess drip off. Dredge in the flour mixture, pressing firmly so the coating adheres. Transfer to a wire rack set over a baking sheet. Repeat with remaining strips.
  4. Pour oil into a deep skillet or Dutch oven to a depth of 2 inches. Heat over medium-high until a deep-fry thermometer registers 350°F / 177°C. If you don’t have a thermometer, a pinch of flour will sizzle vigorously when dropped in.
  5. Working in batches of 3-4 strips (do not crowd the pan), carefully lower chicken into the hot oil. Fry for 4-5 minutes, turning once halfway, until deep golden brown and internal temperature reaches 165°F / 74°C when tested with an instant-read thermometer.
  6. Transfer fried strips to a paper towel-lined plate to drain. Sprinkle lightly with salt while hot. Let rest while you assemble the subs.
  7. For the pickled onions (if not pre-pickled): In a small bowl, combine 1/2 cup white vinegar, 1/2 cup water, 1 tablespoon sugar, and 1 teaspoon salt. Microwave for 30 seconds to dissolve, then add sliced red onion. Let sit at least 15 minutes, then drain.
  8. In a small bowl, stir together mayonnaise, sriracha, and lemon juice until smooth. Taste and adjust heat level by adding more sriracha if desired.
  9. Split the hoagie rolls and place them, cut side up, on a baking sheet. Toast under the broiler for 1-2 minutes until lightly golden and crisp. Watch closely to avoid burning.
  10. Spread about 1 tablespoon of sriracha mayo on each half of the toasted rolls. On the bottom half, layer shredded lettuce, then tomato slices, then a few pickled onion strands.
  11. Arrange 3-4 chicken strips on top of the vegetables. Close the sub with the top half of the roll. Press gently to secure.
  12. Serve immediately while chicken is still hot and crisp. For best texture, do not let assembled subs sit longer than 10 minutes.

Notes

Store leftover fried chicken strips and assembled components separately in airtight containers in the refrigerator for up to 3 days. To reheat, place chicken strips on a wire rack in a 375°F / 190°C oven for 8-10 minutes until crispy. Assemble fresh rolls just before serving. Do not microwave assembled subs as the bread will become soggy. The sriracha mayo can be made up to 1 week ahead; store in a sealed container in the fridge.

Nutrition

Keywords: Red Rooster Strip Sub, chicken strip sub, crispy chicken sandwich, sriracha mayo, buttermilk chicken, hoagie roll, copycat recipe, fast food at home, spicy chicken sub, fried chicken strips

Find it online: https://copycatkitchenco.com/red-rooster-strip-sub/