I will be serving these delicious Chicken Po’Boys as part of our Mardi Gras celebration.
Legend has it that these popular New Orleans sandwiches got their name during a 1929 street car operator strike. Two brothers, restaurant owners and former street car operators, vowed to feed the striking operators as long as the strike lasted. They sent out support letters to the car operators to let them know that their food was free to any members of the Division 194.
Those letters guaranteed a steady flow of hungry men to the restaurant. As a hungry striker would head towards the restaurant, the brothers would call out, “Here comes another poor boy!” The name was forever attached to the large sandwiches that the restaurant handed out to those striking street car operators.
Whether the story is true or not, these crispy chicken sandwiches are delicious, anytime of the year. The spicy mayonnaise gives this sandwich a perfect kick of heat and spice. Serve your Chicken Po’Boys with french fries and coleslaw for a delightful Fat Tuesday dinner.
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| Prep Time | 15 minutes |
| Cook Time | 6 minutes |
| Passive Time | 2 hours |
| Servings |
sandwiches
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- 4 Organic chicken tenderloins or thin cut chicken breasts
- 1 cup Organic buttermilk or sour milk - see note below
- 1 1/2 tsp Organic salt divided
- 1 tsp Organic black pepper divided
- 1 cup Organic breading regular or gluten free, may use breadcrumbs, ground crackers or ground matzo
- 1 cup Organic all purpose gluten free flour mix with xanthan gum
- 2 Organic eggs large
- 1/2 cup Organic milk or milk substitute
- 4-5 cup Organic vegetable oil for frying
- 4 Organic baguettes or rolls, gluten free
- Organic lettuce
- Organic tomato sliced
- 1 1/4 cup Organic mayonnaise regular or vegan
- 1/2 tsp Organic garlic powder
- 1/2 tsp Organic cayenne pepper
- 1/4 tsp Organic cumin
- 2-3 dashes Organic hot sauce
Ingredients
Spicy Mayonnaise
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- 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 t 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, in a hot skillet 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.
- If desired, serve with a side of spicy mayonnaise.
If you don't have buttermilk, you can make sour milk by mixing one cup of milk with one tablespoon of vinegar or lemon juice. Let it set for five minutes to thicken.
This Chicken Po'Boys recipe is organic and gluten free with ingredient substitutions.
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