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Recipe courtesy of Kardea Brown

Fried Chicken Po' Boys

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  • Level: Intermediate
  • Total: 5 hr (includes chilling time)
  • Active: 1 hr
  • Yield: 8 to 10 servings
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Ingredients

Marinade:

Four 6- to 8-ounce boneless skinless chicken breasts, cut lengthwise into 1-inch-wide strips

2 cups buttermilk

1/2 cup hot sauce

2 teaspoons fine salt

1 teaspoon Cajun seasoning

1 teaspoon garlic powder

1 teaspoon paprika

1 teaspoon freshly ground black pepper

Seasoned Flour:

2 cups all-purpose flour

2 tablespoons Cajun seasoning

1 teaspoon freshly ground black pepper

1 teaspoon baking powder

1 teaspoon fine salt

1 teaspoon confectioners' sugar

Vegetable or canola oil, for frying

Sandwiches:

1/2 cup mayonnaise

3 tablespoons Dijon mustard

1 tablespoon dill pickle brine, plus pickle slices, for serving

1 tablespoon hot sauce

2 baguettes or long French loaves, split, buttered and lightly toasted

3 beefsteak tomatoes, thinly sliced

Red Cabbage Slaw, recipe follows

Red Cabbage Slaw:

1/3 cup olive oil

1/4 cup cider vinegar

3 tablespoons Dijon mustard

1 tablespoon granulated sugar

1 teaspoon mustard seed

1 clove garlic, minced

One 16-ounce bag shredded coleslaw mix

2 cups shredded red cabbage

1/2 cup diced green onions

Kosher salt and freshly ground black pepper

Directions

Special equipment:
a deep-frying thermometer
  1. For the marinade: Put the chicken in a large bowl and add the buttermilk, hot sauce, salt, Cajun seasoning, garlic powder, paprika and black pepper and toss until the chicken is coated. Refrigerate for 4 hours or up to overnight.
  2. For the seasoned flour: Combine the flour, Cajun seasoning, pepper, baking powder, salt and confectioners' sugar in a large shallow dish or paper bag. 
  3. Remove the chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
  4. Fill a large cast-iron skillet halfway with oil and fit the skillet with a deep-frying thermometer. Heat to 350 degrees F. Line a baking sheet with paper towels and set a cooling rack on top.
  5. Add 5 or 6 pieces of chicken at a time to the oil and cook for 3 to 4 minutes, then flip and cook until the chicken is golden brown and juices run clear when pierced, 3 to 4 minutes more. 
  6. Remove to the prepared cooling rack and let sit for 5 minutes. (See Cook's Note.)
  7. For the sandwiches: Meanwhile, mix together the mayonnaise, Dijon, pickle brine and hot sauce in a small bowl. Spread the mixture on both sides of the baguettes. Lay the pickles and tomatoes on top of the mayonnaise on one side of each piece of bread. Add a few chicken pieces to each. Top with some Red Cabbage Slaw and the top pieces of bread. Cut each loaf in half, then cut into 8 to 10 portions. Serve with lots of napkins!

Red Cabbage Slaw:

  1. Combine the oil, vinegar, Dijon mustard, granulated sugar, mustard seeds and minced garlic in a bowl and whisk together. Add the coleslaw mix, cabbage and green onions and toss lightly. Taste the slaw, then add salt and pepper to your liking. Serve right away or chill up to overnight.

Cook’s Note

If not serving the chicken immediately, hold it in a 200 degree F oven on the prepared rack for up to 30 minutes.