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Chicken Po’Boys
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| Servings | Prep Time |
| 4sandwiches | 15minutes |
| Cook Time | Passive Time |
| 6minutes | 2hours |
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Ingredients
- 4 chicken tenderloinsor thin cut chicken breasts
- 1cup buttermilk
- 1 1/2tsp saltdivided
- 1tsp black pepperdivided
- 1cup breadinggluten free, may substitute gluten free breadcrumbs, ground crackers or ground matzo
- 1cup all purpose gluten free flour mix with xanthan gum
- 2 eggslarge
- 1/2cup milkor milk substitute
- 4-5cup vegetable oilfor frying
- 4 baguettesor rolls, gluten free
- lettuce
- tomatosliced
Spicy Mayonnaise
- 1 1/4cup mayonnaise
- 1/2tsp garlic powder
- 1/2tsp cayenne pepper
- 1/4tsp cumin
- 2-3dashes hot sauce
Instructions
- Combine buttermilk, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper in a resealable plastic bag. Add the chicken, then seal and refrigerate for at least two hours.
- When you are ready to cook the chicken, mix the gluten free breading, flour mix, 1 teaspoon of salt and 1/2 teaspoon of black pepper in a bowl until well combined.
- Combine eggs and milk in another bowl and whisk well until well combined.
- 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.
- 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.
- 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.
- Slice baguettes in half and brush lightly with olive oil and toast under the broiler or in a 350° oven until golden brown.
- Mix mayonnaise and spices until well combined.
- Assemble sandwiches by spreading mayonnaise on both sides of roll, followed by lettuce, chicken and sliced tomato.
- Serve with a side of spicy mayonnaise if desired.
Recipe Notes
This Chicken Po’Boys recipe is gluten free.
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