Chicken Finger Sub with Cabbage Slaw
INGREDIENTS
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1 1/2 lb. chicken tenders
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1 (1-ounce) envelope dry Ranch dressing mix, divided
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3 c. all-purpose flour
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1 tbsp. baking powder
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Kosher salt and freshly ground black pepper
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1 1/2 c. Buttermilk
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6-9 c. canola oil
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1/4 c. plain Greek yogurt
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3 tbsp. whole-grain Dijon mustard
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1 16-oz. Italian or French bread loaf
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Cabbage and Snap Pea Slaw
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2 c. shredded cabbage
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2 c. thinly sliced sugar snap peas
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1 grated large carrot
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1/4 c. flat-leaf parsley, torn fresh
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2 tbsp. dill, chopped fresh
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2 tsp. lemon zest
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2 tsp. lemon juice
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3 tbsp. olive oil
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Kosher salt and freshly ground black pepper
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