Chicken Po'boy Sandwich Recipe

Chicken Po'boy Sandwich
Grilled Cheese Social
Prep: 48 hrs
Cook: 25 mins
Total: 48 hrs 25 mins
Serving: 1 serving
Yield: 1 sandwich
Nutrition Facts (per serving)
1478 Calories
61g Fat
165g Carbs
64g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 1
Amount per serving
Calories 1478
% Daily Value*
Total Fat 61g 78%
Saturated Fat 12g 59%
Cholesterol 148mg 49%
Sodium 2590mg 113%
Total Carbohydrate 165g 60%
Dietary Fiber 9g 32%
Total Sugars 16g
Protein 64g
Vitamin C 19mg 95%
Calcium 470mg 36%
Iron 12mg 65%
Potassium 1273mg 27%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Po'boys are a classic Louisiana staple. Made with a special french baguette, that's light and fluffy in the middle and crispy on the exterior, these sandwiches (according to ​Wikipedia) were originally made with scraps and given out for free to working class men- hence the name poor boy. Usually made with seafood, or other local southern seafood, this rendition calls for a mix of light and dark meat. If you fancy mustard, we recommend a course creole mustard which can probably be found at your local grocery store. 


  • 1 cup buttermilk

  • 1/2 tablespoon hot sauce

  • 1 cup coarsely chopped raw chicken, dark and light meat

  • 1 cup all-purpose flour

  • 1/4 teaspoon salt

  • Oil, for frying

  • 1 French bread stick

  • 2 tablespoons mayonnaise

  • 1/2 cup shredded lettuce

  • 4 slices tomato

  • 8 pieces dill pickle chips

  • 1 dash salt, to taste

Steps to Make It

  1. To brine the chicken. In a sealable container, add the buttermilk, hot sauce, and chicken. Stir, seal, and let sit. I think the chicken retains the best texture and taste at 48 hours, but 24 hours is still pretty good, too.

  2. When you're ready to make the sandwich, combine the flour and salt in a shallow dish and stir. Heat oil to 260 degrees. Meanwhile, remove the chicken nuggets from the brine, pour the brine into another shallow dish, dredge the chicken in the flour, dip them back in the buttermilk, then back into the flour. Let the excess coating fall off before you add it to the oil. Fry the chicken chunks for a few minutes until they're golden brown, crispy and the meat is cooked through. Remove the chicken and let it rest on a paper towel.

  3. Cut the top third of the Italian bread off, and hollow out the bottom two-thirds. Fill the gap with a little mayo, shredded lettuce, tomatoes, chicken, pickles, and a little bit more mayo and a sprinkle salt, if desired. Add the top back on and serve.