Chicken Po'boy Recipe

Trim and pound

Trim excess fat from the chicken thighs and, if very thick, place between plastic wrap and lightly pound to an even thickness about 1/2 inch. Cut into sandwich-length pieces if needed to fit rolls.

Marinate

In a bowl combine buttermilk and 1 tablespoon hot sauce. Add the chicken pieces, cover, and refrigerate at least 30 minutes (up to 4 hours) to tenderize and add flavor.

Prepare dredge

In a shallow dish whisk together flour, cornstarch, paprika, garlic powder, onion powder, cayenne, 1 tsp salt, and 1/2 tsp black pepper. In a separate shallow bowl beat the eggs.

Dredge chicken

Remove chicken from marinade letting excess drip off. First dredge in flour mixture, then dip in beaten eggs, then back into the flour mixture pressing to ensure an even coating. For extra-crispy double-dip: repeat the egg and flour step once more.

Fry

In a heavy skillet or Dutch oven heat about 3/4 to 1 cup vegetable oil (enough to come ~1/2 inch up sides) over medium-high heat until oil reads 350°F (175°C) or a piece of bread sizzles and browns in ~45 seconds. Fry chicken in batches without crowding, 3–4 minutes per side until golden brown and internal temperature reaches 165°F (74°C). Transfer to a wire rack set over a baking sheet and rest 5 minutes. If oil temperature drops, adjust heat between batches.

While the chicken marinates or fries, combine mayonnaise, mustard, lemon juice, Worcestershire, hot sauce, sweet relish, chopped capers, paprika, minced garlic, 1/4 tsp salt and 1/4 tsp pepper in a small bowl. Whisk until smooth. Taste and adjust seasoning or acidity with an extra 1/2 tsp lemon juice or a pinch of sugar if preferred. Refrigerate until assembly.

Prepare rolls and vegetables

If desired, split the baguette or rolls lengthwise. Lightly butter the cut sides and toast them in a skillet or oven until just golden, about 1–2 minutes per side. Toss shredded lettuce with 1/4 tsp salt and 1/4 tsp black pepper. Slice tomato into 1/4-inch slices.

Assemble Po'Boy

Spread a generous layer (about 1–2 tablespoons) of remoulade on both cut sides of each roll. Place fried chicken pieces on the bottom half, add tomato slices, a handful of shredded lettuce, and pickles. Drizzle or spread another small spoonful of remoulade if desired. Close sandwich and press gently.

Serve

Cut each sandwich in half and serve immediately while chicken is hot and crisp. Offer extra hot sauce or remoulade at the table.