Chicken Po’ Boy
This chicken po boy sandwich is made with battered chicken fried to perfection, and a garden of veggies. It's simple and delicious.
Servings: 6
Calories: 566kcal
Ingredients
- Vegetable oil for frying
- 1 lb chicken tenderloins
- 1 cup buttermilk
- 1 cup pickle juice
- ¼ cup kosher salt
- 2 cups all purpose flour
- 1 tablespoon cornstarch
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 4 large eggs
- 2 tablespoon pickle juice
- 6 sub rolls
- 3 tablespoon vegetable oil
- 1 teaspoon minced garlic
- 1 teaspoon salt -
For Serving
- Shredded Lettuce
- Sliced Tomatoes
- Sliced Pickles
- Mayonnaise
Instructions
- Add chicken tenderloins to a bowl with buttermilk, pickle juice, and salt. Cover and refrigerate for 1 hour.
- Heat 2 inches of vegetable oil in a frying pan to 350 degrees.
- Combine flour, cornstarch, pepper, chili powder, garlic powder, and paprika into a mixing bowl and mix well. Divide flour into 2 resealable baggies.
- Combine eggs and pickle juice in a shallow bowl and whisk.
- First, add the chicken to a resealable bag and shake to coat in flour. Next, remove from the flour and dip into the eggs. Let the excess eggs drip off, then place into the second bag and shake to coat. Place onto a baking sheet or cutting board while you work.
- Add chicken tenders to the hot oil and fry for 3 minutes per side. Do not overcrowd the oil, work in batches if need be.
- Place onto a paper towel lined baking sheet and set aside.
- Combine vegetable oil, minced garlic, and salt in a small bowl. Lay rolls open face on a baking sheet and brush with the oil. Place into the oven 6” under the broiler and broil for 1-2 minutes to lightly toast. Remove from the oven and immediately place a slice of provolone onto the bread while it is still warm to melt. Top with fried chicken.
- Brush the other side of the roll with mayonnaise and top with sliced pickles.
- Add shredded lettuce and sliced tomatoes if desired and close the roll. Secure with a sandwich pick and enjoy!
Notes
- Never overcrowd your frying pan. It will lower the oil temperature, leading to a soggy coating rather than a crispy one.
- Don't skip the marinade step. This helps tenderize the chicken and add more flavor.
- Keep a close eye on your bread when broiling it so you don't burn it.
Nutrition
Calories: 566kcal | Carbohydrates: 72g | Protein: 31g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 177mg | Sodium: 6245mg | Potassium: 446mg | Fiber: 2g | Sugar: 7g | Vitamin A: 395IU | Vitamin C: 2mg | Calcium: 88mg | Iron: 14mg