Chicken Po’boy Recipe
Fried chicken on a hoagie roll with lettuce, tomato, red onions and pickles topped with our Po’Boy sauce
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Ingredients
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For the Fried Chicken
For the Po’Boy Assembly
For the Po’Boy Sauce
Method
For the Po’Boy Sauce
- 1
Prepare the Po’Boy Sauce
In a bowl, combine mayonnaise, hot sauce, lemon juice, garlic powder, and salt. Mix well until smooth. Set aside.
For the Fried Chicken
- 2
Prepare the Chicken
In a shallow bowl, combine flour, cornstarch, salt, black pepper, paprika, and garlic powder. In another bowl, whisk together buttermilk and egg.
- 3
Coat the Chicken
Dip each chicken breast into the buttermilk mixture, allowing excess to drip off, then dredge in the flour mixture, ensuring an even coating. Set aside.
- 4
Fry the Chicken
In a large skillet, heat oil over medium-high heat. Once hot, carefully add the coated chicken breasts. Fry for about 5-7 minutes on each side until golden brown and cooked through. Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). Remove and drain on paper towels.
For the Po’Boy Assembly
- 5
Assemble the Po’Boy
Slice the hoagie rolls open lengthwise. Spread a generous amount of Po’Boy sauce on each side of the rolls. Place the fried chicken inside the rolls, then top with shredded lettuce, sliced tomato, red onion, and pickles.
- 6
Serve
Close the rolls and serve immediately with extra Po’Boy sauce on the side if desired.
