Crispy Southern Chicken Po’ Boy
A soul-satisfying sandwich featuring buttermilk-marinated fried chicken, fresh veggies, and a spicy kick, all tucked into a crusty roll.
40 min
Easy
Cajun/Creole
2 servings
The story behind
To me, a chicken Po' Boy is like a warm hug in sandwich form. I started making this version for friends who weren't big fans of seafood, and it quickly became the star of our cookouts. The secret is all in that buttermilk soak—it makes the chicken so tender it almost melts in your mouth. It's the perfect lunch for a bright sunny day. I usually serve it with a big glass of sweet tea or a crisp ginger ale. It’s simple, honest food that reminds you of good times and great company.
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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