I will be serving these delicious Chicken Po’Boy sandwiches at our Mardi Gras feast this year.
Legend has it that these popular New Orleans sandwiches got their name during a 1929 street car operator strike. Two restaurateurs and former street car operators, vowed to feed the striking operators as long as the strike lasted. The brothers sent out letters of support to all the striking Division 194 car operators. The letters announced that their restaurant would feed any hungry, striking operator, at no charge.
This not only guaranteed an endless stream of workers but lots of free publicity for the restaurant. Any time a hungry striker was seen heading towards the restaurant, one of the restaurant workers would call out, “Here comes another poor boy!” and the name was born.
Whether the story is true or not, these sandwiches are delicious. The spicy mayonnaise gives these sandwiches the perfect kick of spicy heat. Serve your Chicken Po’Boys with french fries and coleslaw for a delightful Fat Tuesday dinner.
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Combine buttermilk, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper in a resealable plastic bag. Add the chicken, then seal and refrigerate for at least two hours.
When you are ready to cook the chicken, mix the gluten free breading, flour mix, 1 teaspoon of salt and 1/2 teaspoon of black pepper in a bowl until well combined.
Combine eggs and milk in another bowl and whisk well until well combined.
One at a time, remove chicken from the buttermilk and dredge in the breading mix, pressing breading firmly into the chicken, then set on a dish or baking sheet. Repeat with the remaining tenderloins.
When all chicken has been dredged once, one at a time, dip each tenderloin into egg mixture and then again into the breading mixture. Set on a baking sheet and repeat the process with the other three tenderloins.
Heat oil in a dutch oven or large frying pan over medium high heat until it reaches 365-375°. Fry breaded tenderloins 2 at a time until golden brown, about 3 minutes per side. Cooked chicken tenderloins temperature should be 165°. Place cooked tenderloins on a cooling rack covered with plain brown paper or paper towels to drain.
Slice baguettes in half and brush lightly with olive oil and toast under the broiler or in a 350° oven until golden brown.
Mix mayonnaise and spices until well combined.
Assemble sandwiches by spreading mayonnaise on both sides of roll, followed by lettuce, chicken and sliced tomato.
Serve with a side of spicy mayonnaise if desired.
This Chicken Po'Boys recipe is gluten free.