For dinner on Fat Tuesday, I will be serving these Chicken Po’Boys.
Legend has it that these popular New Orleans sandwiches got their name during a 1929 street car operator strike. Two brothers, who were restaurant owners and former street car operators, vowed to feed the striking operators as long as the strike lasted. They sent out support letters to the car operators to let them know that their food was free to any members of Division 194. Those letters guaranteed a steady flow of hungry men to the restaurant. As a hungry striker would head towards the restaurant, the brothers would call out, “Here comes another poor boy!” Those delicious and filling sandwiches had a new name.
Whether the story is true or not, these crispy chicken sandwiches are delicious, anytime of the year. The spicy mayonnaise gives this sandwich a perfect kick of heat and spice. Serve your Chicken Po’Boys with french fries and coleslaw for a delightful Fat Tuesday dinner.
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| Prep Time | 15 minutes |
| Cook Time | 6 minutes |
| Passive Time | 2 hours |
| Servings |
sandwiches
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- 4 chicken tenderloins or thin cut chicken breasts
- 1 cup non dairy milk
- 1 Tbsp vinegar or lemon juice
- 1 1/2 tsp salt divided
- 1 tsp black pepper divided
- 1 cup breadcrumbs regular or gluten free, may use breadcrumbs, ground crackers or ground matzo
- 1 cup all purpose flour all purpose gluten free flour mix with xanthan gum
- 2 eggs large
- 1/2 cup non dairy milk
- 4-5 cups vegetable oil for frying
- 4 baguettes or rolls, regular or gluten free
- lettuce
- tomato sliced
- 1 1/4 cup mayonnaise regular or vegan
- 1/2 tsp garlic powder
- 1/2 tsp cayenne pepper
- 1/4 tsp cumin
- 2-3 dashes hot sauce
Ingredients
Spicy Mayonnaise
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- Combine one cup of non dairy milk and vinegar. Stir to combine. Let set for five minutes to sour. Combine sour milk, 1/2 teaspoon salt and 1/2 teaspoon 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 breading, flour, 1 teaspoon salt and 1/2 teaspoon pepper in a bowl until well combined.
- Combine eggs and 1/2 cup non dairy milk in another bowl and whisk well until well combined.
- One at a time, remove chicken from the sour milk 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 dairy free and gluten free with substitutions.
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