Name: Crispy Chicken & Swiss Sub
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Yield: 1 Sandwich
Ingredients: For the Sub; 1 sub roll of choice (I personally like a ciabatta-style roll); 1 tablespoon butter, softened; ½ to ¾ cup romaine lettuce, shredded; 2 to 3 slices Swiss cheese; 8 to 10 pickle slices, bread-and-butter style; 1 to 2 tablespoons crispy fried onions; ½ to ¾ cup chicken thigh meat, shredded; 1 tablespoon all-purpose flour; ¼ teaspoon black pepper; Pinch of fine salt; 1 tablespoon olive oil; 1 tablespoon mayonnaise; 1 teaspoon mustard

Mains

Crispy Chicken & Swiss Sub

Author: Mary DiSomma

This crispy chicken and swiss sub is no basic chicken sandwich. I reach for this one when I want a little more crunch. If you're looking for a crispy chicken sandwich recipe, this one delivers—no deep fryer required. Just toss your cooked chicken in seasoned flour, then transfer to a hot skillet until the edges get golden and crispy. Add your toppings and voila! You've got one seriously satisfying sub.

The best thing about this breaded chicken sandwich is using chicken you've already roasted. No need to start with raw cutlets or fry a whole batch of chicken! It’s not quite a traditional crispy fried chicken sandwich recipe. But you'll get a crunchy texture with considerably less work. If you're a fan of crispy chicken sandwiches, don't be afraid to play around with the toppings here. Swap the Swiss for provolone, use dill pickles instead of bread-and-butter, or add a little hot sauce to the mayo. Yum!

Spatchcock Roast Chicken

Crispy skin and juicy meat are the hallmarks of this spatchcock roast chicken, which will cook quickly as part of meal prep for my chicken sandwich, three ways recipe.

Yield: 3-4 Servings
Prep Time: 15 minutes 15 min
Cook Time: 50 minutes 50 min
Total Time: 1 hour 5 minutes 1 hr 5 min

Ingredients

Instructions

Preheat your oven to 425 °F.
Place the chicken breast-side down on a cutting board. Make sure the legs are pointing away from you. Using a sturdy pair of kitchen shears—poultry scissors are ideal. Work your way from the tail toward the neck and repeat the cut on the other side. Lift out the backbone and you’re good to go! Try to keep your cuts as close to the backbone as possible so you get more meat.
Flip your chicken over so it’s breast-side up. Place the heels of your hands on top of the breastbone and press down firmly until the chicken flattens out. You will likely hear a crack when the breastbone breaks. That's normal! The goal is to get the bird to lie as flat as possible. Pat the chicken dry all over with paper towels. This step makes a difference, especially if crispy skin is your end goal. Use paper towels to thoroughly pat the chicken dry all over before seasoning it.
Combine the baking powder and salt, then evenly rub all over the skin—this helps the skin crisp up. Let the chicken sit uncovered in the refrigerator for at least 2 hours or up to overnight. This step can be skipped if you are short on time, in which case just rub the bird with salt and proceed to the next step.
Once your chicken is flat and dry, you're ready for the baking powder and salt mixture.
In a small bowl, mix the olive oil with the garlic, black pepper, paprika, oregano and lemon zest. Rub this mixture all over the chicken, making sure to also get under the skin wherever you can.
Place the chicken, skin-side up, on a rack set on a baking tray. You can place it directly on the tray if you don’t have a rack.
Roast for 40 to 50 minutes, or until the skin is golden and the internal temperature reaches 165 °F in the thickest part of the breast and 175 °F in the thigh.
Let the chicken rest for 10 to 15 minutes before serving—this allows it to cool a bit and the juices to settle.