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Chicken Parm Sub on a plate
Andrew Fowler

Chicken Parm Sub

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Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4
Ingredients Method

Ingredients
  

  • 4 boneless skinless chicken thighs about 1 1/2 lb total
  • 3/4 tsp fine salt divided
  • 1/4 tsp black pepper
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 1/2 cups finely crushed cornflakes
  • 1/3 cup finely grated Parmesan
  • 1 cup neutral oil for shallow-frying
  • 1 tbsp olive oil
  • 2 garlic cloves minced
  • 2 cups passata
  • 1/2 tsp dried basil
  • 4 soft Italian sub rolls 8 inches long
  • 6 oz low-moisture mozzarella shredded

Method
 

  1. Pound the thickest parts of the thighs to an even 1/2 inch between sheets of parchment. Season with 1/2 teaspoon salt and pepper.
  2. Heat olive oil in a saucepan over medium heat and cook garlic for 30 seconds. Add passata, basil and remaining salt and simmer for 15 minutes until thick enough to leave a spoon trail.
  3. Put flour in one shallow dish, beat eggs in a second, and combine crushed cornflakes with Parmesan in a third. Coat chicken lightly in flour, then egg, then the crumb mixture, pressing gently.
  4. Heat neutral oil in a deep skillet to about 325°F. Fry chicken in two batches for 4 to 5 minutes per side, adjusting the heat to keep the coating golden, until the centers reach 165°F; drain on a rack.
  5. Heat the broiler. Split rolls without cutting through the hinge and toast the cut faces for 1 to 2 minutes. Cut each fried thigh into two broad strips.
  6. Arrange two chicken strips along each roll, spoon thick sauce down the center and divide mozzarella over the sauce. Broil for 2 to 3 minutes until cheese melts, keeping the roll edges from burning.
  7. Rest for 2 minutes and close the rolls around the filling. Serve one sub per person while the exposed crumb edges are crisp.