Crispy Chicken Submarine

If you are a fan of fried chicken, then you will surely love this scrumptious crispy chicken submarine! Filled with golden fried chicken, fresh vegetables, and a creamy white sauce, this is a really satisfying meal to have for lunch time.

For our recipe, we have used Al Islami Breaded Chicken Fillet, provided to us by one of our partners, S&O (Standard and Origin). As these are pre-cut and breaded already, it is so easy to prepare – all you have to do is just defrost it. When fried, the chicken is super crispy and still maintains moisture in the meat without drying. These are great option to have at home for when you want to prepare a quick meal on a busy day.

Serving size: 4

Ingredients:

For the submarine

• 500g Al Islami Breaded Chicken Fillet (approximately 14 pieces)
•  2 cups oil
• 4 large submarine buns
• 1 cup largely chopped lettuce
• ½ onion (thinly sliced)
• 12 slices of tomato
• 8 slices of cheddar cheese
• 8 tbsp chilli sauce

For the submarine sauce

• 6 tbsp plain yogurt
• 6 tbsp mayonnaise
• ½ tsp lime juice
• 1/3 tsp white vinegar
• 1 tsp chopped scotch bonnet
• 5 cloves of garlic
• ½ tsp chilli flakes
• ¼ tsp ground black pepper
• 1/3 tsp salt

Instructions:

1. First, add 2 cups oil into a pot and heat it up on high heat for around 3 minutes. Carefully, add around 4-5 pieces of Al Islami Breaded Chicken Fillet (after defrosting) and fry on medium high heat for 4-5 minutes or until golden in colour and crispy.
2. Once fried, remove to a plate lined with paper napkins or an oil draining basket to get rid of excess oil.
3. Then, continue frying in batches until all the chicken pieces are fried. Set aside to cool down.
4. In the meantime, prepare the submarine sauce. For this, first blend 5 cloves of garlic until it becomes a paste. Then, to a small bowl, add in 6 tbsp plain yogurt, 6 tbsp mayonnaise, ½ tsp lime juice, 1/3 tsp vinegar, 1 tsp chopped scotch bonnet, the blended garlic paste, ½ tsp chilli flakes, ¼ tsp ground black pepper, and 1/3 tsp salt. Mix until well combined.
5. Next, slice up the fried chicken fillets to around 1 cm thick stripes, and slice 4 large submarine buns into halves. Then, divide the cut-up chicken, ½ cup largely chopped lettuce and thinly sliced onions into 4 equal parts.
6. To assemble the submarine, first spread 2 tsp chilli sauce on the bottom side of the submarine bun, followed by 2 tsp of the submarine sauce.
7. Arrange one part of the lettuce in an even layer on top of the sauce. Then, arrange one part of the sliced chicken on top as well.
8. Sprinkle one part of the thinly sliced onions on the chicken pieces and then place 3 tomato slices on the very top.
9. Drizzle another 2 tsp of the submarine sauce on top of the tomatoes. Then, tear up 1 slice of cheddar cheese and arrange it nicely on top.
10. Lastly, spread 2 tsp chilli sauce on the top half of the submarine bun and place it sauce side down on top of the filling.
11. Repeat steps 6-10 to assemble the rest of the submarines. Before serving, you can slice the submarines into halves.

Note: If you can’t find Al Islami Breaded Chicken Fillet from a shop near you, contact 301 5533 or 301 5522.