Chicken Po’Boys

For dinner on Fat Tuesday, I will be serving these Chicken Po’Boys.

Legend has it that these popular New Orleans sandwiches got their name  during a 1929 street car operator strike. Two brother restaurateurs and former street car operators, vowed to feed the striking operators as long as the strike lasted. As a hungry striker headed towards the restaurant, they would call out, “Here comes another poor boy,” and the name was born.

Whether the story is true or not, these sandwiches are delicious. Serve your Chicken Po’Boys with french fries and coleslaw for a delightful Fat Tuesday dinner.

 

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Chicken Po'Boys
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Passive Time 2 hours
Servings
sandwiches
Ingredients
Spicy Mayonnaise
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 6 minutes
Passive Time 2 hours
Servings
sandwiches
Ingredients
Spicy Mayonnaise
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Combine buttermilk, salt and pepper in a resealable plastic bag. Add the chicken, then seal and refrigerate for at least two hours.
  2. When you are ready to cook the chicken, mix the gluten free breading, flour mix, salt and pepper in a bowl until well combined.
  3. Combine eggs and milk in another bowl and whisk well until well combined.
  4. One at a time, remove chicken from the buttermilk and dredge in the breading mix, pressing breading firmly into the chicken, then set on a dish or baking sheet. Repeat with the remaining tenderloins.
  5. When all chicken has been dredged once, one at a time, dip each tenderloin into egg mixture and then again into the breading mixture. Set on a baking sheet and repeat the process with the other three tenderloins.
  6. Heat oil in a dutch oven or large frying pan over medium high heat until it reaches 365-375°. Fry breaded tenderloins 2 at a time until golden brown, about 3 minutes per side. Cooked chicken tenderloins temperature should be 165°. Place cooked tenderloins on a cooling rack covered with plain brown paper or paper towels to drain.
  7. Slice baguettes in half and brush lightly with olive oil and toast under the broiler or in a 350° oven until golden brown.
  8. Mix mayonnaise and spices until well combined.
  9. Assemble sandwiches by spreading mayonnaise on both sides of roll, followed by lettuce, chicken and sliced tomato.
  10. Serve with a side of spicy mayonnaise if desired.
Recipe Notes

This Chicken Po'Boys recipe is gluten free.

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