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An easy recipe for chicken po boy, a delicious alternative version of the traditional Louisiana sandwich usually prepared with fried shrimps or roast beef.
- Cabbage 200 g, red and green, finely shredded
- Carrot 1 medium, coarsely shredded
- Mint 6 g, fresh, coarsely chopped
- Coriander 6 g, fresh, coarsely chopped
- Chili 1/2 tsp, serrano, minced
- Lime juice 1 1/2 tbsp, fresh
- Olive oil 1 1/2 tablespoons
- Salt Kosher, to taste
- Flour 110 g
- Cornmeal 50 g, yellow
- Pepper 1 tsp, cayenne
- Buttermilk 225 ml
- Eggs 1 large
- Chicken 675 g, breasts, skinless, boneless, cut into 1 inch thick strips
- Vegetable oil for frying
- Sandwich 6 rolls, split
- Preparation time
- Cooking time
- Recipe category Brunch
- Recipe yield 6
- Recipe cuisine American
How to make Chicken Po Boy Recipe
To prepare the chicken po boy first combine cabbage, carrot, mint, cilantro, and chile in a bowl.
Stir in lime juice and olive oil and season with salt.
In a pie plate mix flour, cornmeal, salt, and cayenne.
In a medium bowl, whisk buttermilk and egg to combine.
Dredge chicken in flour mixture, dip into buttermilk mixture, then return to flour mixture, turning to coat all sides.
Pour 1 inch of oil into a large pan over medium-high heat.
When oil reaches 175º C, add chicken in a single layer, and cook until well browned all over and no longer pink in the center, about 6 minutes.
As chicken is done, transfer to paper towels and sprinkle lightly with salt.
Repeat process if necessary until all chicken is cooked.
Spread sandwich rolls with mayonnaise.
Divide chicken among rolls and top generously the chicken po boy with slaw.