Chicken Po'boy Sandwich

Chicken Po'boy Sandwich
Grilled Cheese Social
Prep: 48 hrs
Cook: 25 mins
Total: 48 hrs 25 mins
Serving: 1 serving
Nutrition Facts (per serving)
2097 Calories
119g Fat
185g Carbs
70g Protein
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Nutrition Facts
Servings: 1
Amount per serving
Calories 2097
% Daily Value*
Total Fat 119g 153%
Saturated Fat 15g 77%
Cholesterol 148mg 49%
Sodium 3256mg 142%
Total Carbohydrate 185g 67%
Dietary Fiber 9g 31%
Total Sugars 22g
Protein 70g
Vitamin C 19mg 95%
Calcium 448mg 34%
Iron 14mg 79%
Potassium 1317mg 28%
*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that's light and fluffy in the middle and crispy on the exterior, these sandwiches (according to ​Wikipedia) were originally made with scraps and given out for free to working class men- hence the name poor boy.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. 

Ingredients

  • 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 tsp salt

  • Oil, for frying

  • 1 French bread stick

  • 2 tablespoons mayonnaise

  • 1/2 cup shredded lettuce

  • 4 slices tomato

  • 8 pieces dill pickle chips

  • 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.