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Lightly beat the eggs in a shallow bowl. Place the flour in another shallow bowl, and the panko in another. Season the panko with a good pinch of salt.
Lightly dredge each chicken tender through the flour, then through the egg wash, then through the panko to coat. Place the tenders on a baking sheet while you prepare the rest.
Bring the oil to a medium heat in a wide skillet. Place the tenders in the oil and shallow fry each side for three minutes, until you get a nice golden brown. You’ll have to cook two batches here. Place on a wire rack with paper towels underneath to drain the oil. Let the chicken rest for a few minutes, then slice into diagonal strips.
Then we load! Into each toasted bun we’ll layer the chicken, iceberg lettuce, Swiss cheese and tomato. Drizzle each sub with ranch dressing and serve immediately. Chips and pickles on the side? Sure!
Makes four sub sandwiches. But you’ll have leftover chicken, so make more if you want!