Tender crispy chicken strips basted in sweet and spicy barbecue sauce, topped with pickled hot peppers, creamy melted Swiss on a hoagie roll.
WHAT’S GOING ON HERE
Crispy chicken tenders whether fresh or using leftovers are super simple to make. Just season, batter and fry you’ll have meals for breakfast,lunch and dinner.
The best hoagie buns are soft, long and pillowy on the inside with enough room for all your favorite toppings. If the bread is too hard you’ll tear the roof of your mouth or spill the toppings. too soft and the structure is in serious jeopardy. once you add extras like oil, vinegar and condiments it will never hold.
Swiss cheese is mild, and cheesy its a great melter that works well with the spicy oily peppers and the crispy chicken,
Pickled Hot Peppers
Pickled hot peppers are a great addition to any sub. i prefer them stored in hot oil since it makes a great spicy sub oil for sandwiches. When shopping for hot peppers i like to first purchase my favorites from my favorite sub shops.
Barbecue is where you get to add a little customization to the dish. Barbecue sauce comes in white, gold, brown and red. Flavors range from ultra sweet to crazy hot, use your favorite.
TIPS & TRICKS FOR THE BEST BBQ Swiss Hot Pepper Crispy Chicken Hoagie
these crispy chicken hoagies work great from leftovers. make too many chicken strips? no worries, when reheating the chicken lightly air fry or bake the chicken to reheat and a slight crunch then build the hoagie. once the chicken is reheated then brush with barbecue sauce.
use your favorite cheese for these hoagies, pepper jack, mozzarella, jarlsberg or gruyere. use a mild cheese that wont have to fight for attention.
lightly toast the hoagie by placing the sandwich into a preheated slightly warm oven around 300F, you can actually cut the heat once the hoagies are in the oven. that way you don’t over cook the bread and dry out the cheese. you want the oven hot enough to toast the bread and gently melt the cheese so that it stays creamy.
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