Chicken Tenders Po' Boy Recipe
Indulge in our Chicken Tenders Po' Boy, a mouthwatering sandwich featuring crispy, golden chicken tenders nestled in a soft, toasted baguette. Topped with zesty remoulade, fresh lettuce, and ripe tomatoes, this Southern classic is a delightful fusion of crunch and flavor, perfect for satisfying your cravings. Each bite transports you to the streets of New Orleans, making it a must-try for any sandwich lover!
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Ingredients
Method
Directions
Marinating the Chicken
In a large bowl, combine the buttermilk, paprika, garlic powder, onion powder, salt, and black pepper. Add the chicken tenders, ensuring they are fully submerged. Cover and refrigerate for at least 1 hour, or overnight for best results.
Preparing the Breading
In a shallow dish, mix together the flour and cornmeal. In another bowl, beat the eggs.
Breading the Chicken
Remove the chicken from the buttermilk marinade, allowing excess to drip off. Dip each tender into the egg mixture, then dredge in the flour-cornmeal mixture until fully coated.
Frying the Chicken
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken tenders. Fry for about 5-7 minutes on each side or until golden brown and cooked through. Remove and drain on paper towels.
Assembling the Po' Boys
Slice the French bread rolls in half. Layer shredded lettuce, slices of tomato, and pickles on the bottom half. Add the fried chicken tenders on top and drizzle with hot sauce. Close the sandwich and serve immediately.