Chicken Po'boy Sandwich

Chicken Po'boy Sandwich
Grilled Cheese Social
  • Total: 48 hrs 25 mins
  • Prep: 48 hrs
  • Cook: 25 mins
  • Yield: 1 servings

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that's light and fluffy in the middle and crispy on the exterior, these sandwiches (according to ​Wikipedia) were originally made with scraps and given out for free to working class men- hence the name poor boy.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 chicken (chopped, raw: a mixture of dark and light would be best)
  • 1 cup buttermilk
  • 1/2 tbsp. hot sauce
  • 1 cup flour
  • 1/4 tsp. salt
  • oil for frying
  • 1 French bread "stick"
  • 2 tablespoons mayo
  • 4 slices of tomato
  • 8 dill pickle chips
  • 1/2 cup shredded lettuce
  • 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, dredge them 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 of large flaked salt if you have some. Add the top back on and serve.