Best Chicken Poboy Recipes

CHICKEN PO'BOY SANDWICH RECIPE

Steps:

• 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.
• 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.
• 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.

CHICKEN PO'BOY

Steps:

• Combine the flour and spices together in a large sandwich bag, set aside. Place the chicken breasts on a cutting board. Allow a few inches of space between each breast and cover with clear plastic wrap. Using meat malt, pound the breast to an even thickness (about 1/2 inch thick). Remove the clear wrap and cut the chicken into strips, about 3 strips per breast. Place the strips into the bag of flour and seasonings, seal and shake the bag.
• Heat a large saute pan over medium heat with the oil. Place the chicken (don't crowd the pieces and cook in batches adding oil as necessary) into the pan and allow cook for 2 to 3 minutes each side. The chicken should be golden in color when you flip them over. Remove the cooked chicken from the pan and place on a plate with a paper towel to catch any excess oil.
• Turn the oven to the "broil" setting. In a small bowl combine the mayonnaise, ketchup, prepared horseradish and yellow mustard; mix together. Cut the French bread in half both horizontally and vertically. Spread the Po'boy sauce on both sides of the loaf; set aside the top half. To the bottom add the chicken (overlapping pieces), then the bacon, avocado and Swiss cheese. Place that half on a baking sheet. Broil just until the cheese has melted and remove from oven.
• Top the Po'boy with lettuce and tomatoes. Add the top half of the French bread. Cut into portions and serve immediately.