Project Description

Spicy Fried Chicken Cutlet Sub with Coppa and Pickles

Recipe Icons 17
2-4 Servings
Triple Play: 3-in-1 Roast Chicken
Difficulty Level
Active Prep
Active Prep
15 minutes
Recipe Icons 12
Total Time
30 minutes

Sometimes a sandwich can hit all the right spots with just a couple of punches. The spicy fried chicken cutlet sub is the perfect example of that. Here, chicken cutlets tenderized in a spicy buttermilk bath are fried up in a crunchy coating and served with a layer of delicate coppa and snappy dill pickles. The hot sauce mayonnaise on both sides of the roll backs up the stealth heat of the chicken itself. The one-two punch. A classic.


for the brine:

Stir the buttermilk, pickle brine, hot sauce, cayenne, salt, garlic powder and onion powder in a large bowl. Add the chicken pieces, cover, and refrigerate for 2 hours.

for the breading and frying:

Heat the oil (about ⅛-inch up the side) in a 12-inch skillet over medium-high heat. Mix the panko and salt in a large shallow dish. Drain the chicken from the brine and dredge in the panko. Let the chicken rest on a wire rack for at least 5 minutes before frying. When a piece of panko sizzles, the oil is ready (about 350 degrees). Gently slip the cutlets into the oil and fry until golden brown, about 3 minutes. Flip and fry until an instant-read thermometer reaches 160 degrees F and the chicken is golden brown on the other side, about 3 more minutes. Repeat with any remaining chicken, allowing the oil to come back up to temperature. Drain on a wire rack..

for the sub:

Mix the mayonnaise and hot sauce in a small bowl. Cut each roll almost in half horizontally, leaving the rolls hinged. Dig out some of the bread. Spread half the spicy mayonnaise on the top and bottom of one roll. Put 6 slices of coppa on the bottom. Top with half the chicken and pickles. Repeat for the second sub.

Enjoy your Spicy Fried Chicken Cutlet Sub with Coppa and Pickles!


for brine:

  • 1 cup buttermilk
  • ¼ cup dill pickle brine
  • 1 teaspoon hot sauce
  • 2 teaspoons cayenne
  • 1 teaspoon kosher salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • 1½ pounds chicken cutlets, halved if large, pounded to an even thickness

for breading and frying:

  • ½ cup vegetable oil
  • 1½ cups panko breadcrumbs
  • 1 teaspoon kosher salt

for sub:

  • ½ cup mayonnaise
  • 1 tablespoon hot sauce
  • 2 sub rolls (about 8 inches long)
  • 12 slices coppa 
  • 4 dill pickles, cut into chips or long slices
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