Crispy Southern Chicken Po’ Boy
Discover why buttermilk makes the chicken so crisp and the working-class origin of the New Orleans po' boy, built dressed on crusty French bread.
40 min
Easy
Cajun/Creole
2 servings
The story behind
That buttermilk marinade is doing two jobs at once. Its gentle acidity tenderizes the chicken breast, and its clingy body helps the seasoned flour grip the meat in a thick coating that fries up shatteringly crisp and golden. Everything about a good po' boy builds on that crunch. The sandwich was born in 1930s New Orleans: by the most-repeated account, the Martin brothers, former streetcar conductors, fed striking transit workers, the "poor boys," free sandwiches on crusty French bread. The name shrank to po' boy and stuck. While the classics feature fried shrimp or oysters, the spiced-chicken version earned its own place in Cajun and Creole kitchens, where bold spice blends rule. It is built "dressed," with lettuce, tomato, pickles and a creamy sauce, all tucked into bread that is crisp outside and soft within. Serve the chicken straight from the oil while the crust still crackles, before steam from the filling has a chance to soften it.
Instructions
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1Soak the chicken strips in buttermilk for a bit to keep them juicy during frying.
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2Dredge the chicken in the seasoned flour, making sure every bit is covered for maximum crunch.
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3Fry in hot oil until golden brown and crispy, then let them rest on a paper towel.
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4Give your bread a quick toast and spread a healthy layer of spicy mayo.
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5Build your Po' Boy by layering the lettuce, tomatoes, and that beautiful fried chicken.
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