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MealLunchSandwichesChickenStove TopDeep-FryNorth American

Copycat Pub Sub

@alexawhatsfordinner is bringing the magic of chicken tender subs home with this copycat recipe! Chicken tender “pub subs” are an iconic item from @Publix delis, but many people don’t have a Publix grocery store near them. But fear not! Now you can enjoy this loaded sub anytime at home.

Alexa Santos
Tasty Team
72% would make again
Total Time

45 minutes

45 min

Prep Time

30 minutes

30 min

Cook Time

15 minutes

15 min

Copycat Pub Sub
Total Time

45 minutes

45 min

Prep Time

30 minutes

30 min

Cook Time

15 minutes

15 min

Ingredients

for 4 servings

  • 1 lb chicken tenders (425 g)
  • 1 pt buttermilk (565 mL)
  • 1 ½ cups all-purpose flour (185 g)
  • 2 teaspoons kosher salt, plus more to taste
  • 2 teaspoons freshly ground black pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 2 teaspoons paprika
  • 1 teaspoon cayenne
  • vegetable oil, for frying
  • 1 tablespoon mustard
  • 1 tablespoon honey
  • 4 sub or hoagie rolls, split
  • 1 cup thinly sliced romaine lettuce (75 g)
  • 1 large tomato, thinly sliced
  • dill pickle chip

Special Equipment

  • instant-read thermometer

Nutrition Info

  • Calories 567
  • Fat 13g
  • Carbs 61g
  • Fiber 28g
  • Sugar 14g
  • Protein 46g

Estimated values based on one serving size.

Preparation

  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.
  2. In a shallow bowl or baking dish, stir together the flour, salt, black pepper, garlic powder, onion powder, paprika, and cayenne.
  3. Once the chicken tenders are done marinating, coat evenly with a thick layer of the flour mixture.
  4. Fill a large cast iron skillet about halfway with vegetable oil. Heat over [level] heat until the temperature reaches 350°F (180°C).
  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.
  6. In a small bowl, stir together the mustard and honey.
  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.
  8. Enjoy!
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Copycat Pub Sub