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Ingredients
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Chicken Strips
Method
Preparation
Marinate the Chicken
In a bowl, combine the dark meat chicken thighs and buttermilk. Mix well and let marinate in the refrigerator for at least 1 hour or overnight for best flavor.
Prepare the Coating
In a separate bowl, mix together the flour, cornmeal, paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper.
Heat the Oil
In a large skillet or deep fryer, heat vegetable oil over medium-high heat until it reaches 350°F (175°C).
Coat the Chicken
Remove the chicken from the buttermilk and let excess drip off. Dredge each piece in the flour mixture, ensuring they are thoroughly coated.
Fry the Chicken
Carefully place the coated chicken strips in the hot oil. Fry in batches until golden brown and cooked through, about 5-7 minutes per batch. Remove and drain on paper towels.
Assemble the Po' Boy
On a sub roll, place a generous amount of fried chicken strips. Add your choice of toppings such as lettuce, tomato, pickles, and a drizzle of hot sauce or remoulade.
