Chicken Po'boy Sandwich Recipe

Chicken Po'boy Sandwich Recipe

Fried Chicken Po'boy Sandwich with buttermilk fried chicken, lettuce, tomato, mayo, and pickles on french bread
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 1 person



  1. Step 1

    To brine the chicken . In a sealable container, add the buttermilk, hot sauce, and chicken. Stir, seal, and let sit. I think the chicken retains the best texture and taste at 48 hours, but 24 hours is still pretty good, too.
  2. Step 2

    When you're ready to make the sandwich, combine the flour and salt in a shallow dish and stir. Heat oil to 260 degrees. Meanwhile, remove the chicken nuggets from the brine, pour the brine into another shallow dish, dredge the chicken in the flour, dip them back in the buttermilk, then back into the flour. Let the excess coating fall off before you add it to the oil. Fry the chicken chunks for a few minutes until they're golden brown, crispy and the meat is cooked through. Remove the chicken and let it rest on a paper towel.
  3. Step 3

    Cut the top third of the Italian bread off, and hollow out the bottom two-thirds. Fill the gap with a little mayo, shredded lettuce, tomatoes, chicken, pickles, and a little bit more mayo and a sprinkle salt, if desired. Add the top back on and serve.