Blackened Heritage Chicken Recipe
Traditional po'boy on 8" Leidenheimer Baking Company Bread with Rougaroux dressed.
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Ingredients
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For the Blackened Chicken
For the Rougaroux Dressing
For Assembly
Method
Preparing the Blackened Chicken
Season the Chicken
Rub the chicken thighs with blackening seasoning evenly on all sides.
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat.
Cook the Chicken
Add the seasoned chicken thighs to the skillet and cook for about 5-7 minutes on each side until they are blackened and fully cooked. The internal temperature should reach 165°F (75°C). Remove from heat and let rest.
Making the Rougaroux Dressing
Mix the Ingredients
In a bowl, combine mayonnaise, buttermilk, hot sauce, garlic powder, onion powder, black pepper, and salt. Whisk until smooth and well combined.
Assembling the Po'Boy
Prepare the Bread
Slice the Leidenheimer bread lengthwise without cutting all the way through.
Add the Chicken
Place the blackened chicken thighs inside the bread.
Top with Dressing and Veggies
Spread a generous amount of Rougaroux dressing on the chicken, then add shredded lettuce and sliced tomatoes.
Serve
Close the sandwich and slice in half to serve. Enjoy your traditional Blackened Heritage Chicken Po'Boy!