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Chicken Po’Boys

CourseMain Dish
CuisineAmerican

Servings	Prep Time
4sandwiches	15minutes

Cook Time	Passive Time
6minutes	2hours

Servings	Prep Time
4sandwiches	15minutes

Cook Time	Passive Time
6minutes	2hours

Ingredients

4 Organic chicken tenderloinsor thin cut chicken breasts
1cup Organic buttermilkor sour milk – see note below
1 1/2tsp Organic saltdivided
1tsp Organic black pepperdivided
1cup Organic breadingregular or gluten free, may use breadcrumbs, ground crackers or ground matzo
1cup Organic all purpose gluten free flour mix with xanthan gum
2 Organic eggslarge
1/2cup Organic milkor milk substitute
4-5cup Organic vegetable oilfor frying
4 Organic baguettesor rolls, gluten free
Organic lettuce
Organic tomatosliced

Spicy Mayonnaise

1 1/4cup Organic mayonnaiseregular or vegan
1/2tsp Organic garlic powder
1/2tsp Organic cayenne pepper
1/4tsp Organic cumin
2-3dashes Organic 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 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.

Recipe Notes

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.