Fried Chicken Po Boys Recipes

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FRIED PICKLE PO' BOY

The classic po' boy sandwich gets recast with fried pickles as the star, satisfying pickle fanatics and vegetarians alike.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 sandwiches

Number Of Ingredients 17



Fried Pickle Po' Boy image

Steps:

  • Combine the mayonnaise, hot sauce and 1 teaspoon of the paprika in a medium bowl.
  • Beat the milk and egg in a separate medium bowl. Put the flour in a shallow dish. Combine the cornstarch, cornmeal, garlic powder, onion powder, cayenne, 2 teaspoons salt, a few grinds of black pepper and remaining 1 teaspoon paprika in another shallow dish.
  • Heat the oil in a medium saucepan over medium heat until a deep-frying thermometer registers 375 degrees F.
  • Dip the pickle slices first in the flour, tapping off any excess, then in the egg mixture. Then press them in the cornmeal mixture to coat. Fry in batches, turning once, until golden, about 3 minutes. Drain on paper towels.
  • Split the loaves down the middle lengthwise but do not cut all the way through. Spread 2 tablespoons of the mayonnaise mixture on each loaf. Top each with 1/4 cup lettuce and 3 tomato slices. Stuff 10 fried pickles into each sandwich. Serve with more hot sauce.

1/2 cup mayonnaise
1/4 teaspoon Louisiana-style hot sauce, plus more for serving
2 teaspoons paprika
1/2 cup milk
1 large egg
1/4 cup all-purpose flour
1/4 cup cornstarch
1/4 cup cornmeal
1 teaspoon garlic powder
1/2 teaspoon onion powder
Pinch of cayenne
Kosher salt and freshly ground black pepper
2 cups vegetable oil, for frying
40 cold dill pickle slices, patted dry
Four 8-inch New Orleans-style French loaves
1 cup thinly shredded romaine lettuce
3 plum tomatoes, sliced into 1/4-inch slices (12 slices)

CHICKEN PO'BOY

Provided by Food Network

Categories     main-dish

Time 40m

Yield 2 to 3 servings

Number Of Ingredients 14



Chicken Po'Boy image

Steps:

  • Dredge the chicken in bread crumbs. In a large skillet heat the butter. When the foaming subsides, brown the chicken on all sides for about 10 minutes or until cooked through. Season to taste with salt and pepper. While the chicken is cooking, slice the bread in half vertically and then in half again horizontally and pull out all of the soft bread crumbs to create four boat like shells. Spread each "bread boat" with tartar sauce, top with chicken nuggets, then with shredded lettuce and tomato slices. Slice each piece in half again.
  • In a food processor or blender mince the scallion, pickle and parsley, then puree with mayonnaise and mustard and season with salt and cayenne pepper.

8 to 12 ounces skinless, boneless, chicken breasts, cut into 3/4 inch cubes
1/4 cup dried bread crumbs
2 tablespoons unsalted butter
Salt and freshly ground black pepper
1 loaf of Italian bread (8 ounces) split in half vertically
4 tablespoons tartar sauce, recipe follows
2 cups (4 ounces) shredded iceberg lettuce
8 ounces of ripe tomatoes, cut into 1/4 inch slices
1 scallion (green onion) trimmed of 2 inches of green
1 small (2 ounces) sour dill pickle
1/4 cup (packed) washed parsley leaves
2 cup mayonnaise, low fat or regular
1 teaspoon strong mustard like Creole or Dijon
Salt and 1/8 teaspoon cayenne pepper

CHICKEN FRIED MUSHROOM PO'BOY

A New Orleans po'boy is traditionally loaded with fresh seafood from the coast and sandwiched between a soft French-style loaf. In this version, we kept the classic fixings, such as sliced tomato, finely shredded lettuce and a generous drizzle of homemade remoulade sauce. But we swapped in wild mushrooms that are "chicken fried" - coated in a shaggy buttermilk and seasoned flour batter, then deep fried to golden perfection, giving you a hearty vegetarian alternative to the beloved sandwich. We opted for maitake and oyster mushrooms because they hold the batter well and fry up crispy, but a variety of mushrooms would work well for this recipe.

Provided by Food Network Kitchen

Time 55m

Yield 4 servings

Number Of Ingredients 17



Chicken Fried Mushroom Po'Boy image

Steps:

  • For the remoulade sauce: Whisk together the mayonnaise, pickles, mustard, ketchup, hot sauce, onion powder, 1/4 teaspoon salt and several grinds of pepper in a small bowl until combined. Cover with plastic wrap and refrigerate until ready to serve.
  • For the po'boys: Trim the mushrooms into bite-size pieces (roughly 2 inches; any smaller will make the breading process more tedious). Maitake and oyster mushrooms can be sliced/torn lengthwise, while shiitake and cremini mushrooms are best quartered.
  • Pour the buttermilk and hot sauce into a shallow baking dish and whisk to combine. Add the mushrooms, then toss until evenly coated. Marinate at room temperature until well-seasoned, about 10 minutes.
  • Whisk together the flour, smoked paprika, 1 teaspoon salt and several grinds of pepper in a large bowl. Stir in 2 tablespoons of the buttermilk marinade to make shaggy clumps.
  • Heat 2 inches of vegetable or canola oil in a large pot over medium heat until a deep-frying thermometer registers 350 degrees F. Line a rimmed baking sheet with paper towels for draining.
  • Dip the mushrooms first in the flour mixture, turning to coat, then back in the marinade. Then dip again in the flour to coat with the clumpy bits; transfer to a plate. Working in batches, fry the mushrooms, flipping occasionally, until golden brown and crisp, 2 to 3 minutes. Use a slotted spoon to transfer the mushrooms to the lined baking sheet and season with a pinch of salt.
  • Lay the sliced tomato on the bottoms of the sub rolls, then top with the mushrooms. Drizzle the remoulade sauce over the mushrooms, top with shredded lettuce, sandwich together and serve.

3/4 cup mayonnaise
3 tablespoons finely chopped pickles, such as gherkins or dill pickles
3 tablespoons whole-grain mustard
1 tablespoon ketchup
1 tablespoon hot sauce, such as Frank's
1/8 teaspoon onion powder
Kosher salt and freshly ground black pepper
6 ounces mixed wild mushrooms, such as maitake (also known as hen-of-the-woods), oyster, shiitake and cremini
1 1/2 cups buttermilk
1/4 cup hot sauce, such as Frank's
1 1/2 cups all-purpose flour (see Cook's Note)
2 teaspoons smoked paprika
Kosher salt and freshly ground black pepper
Vegetable or canola oil, for deep-frying
2 plum tomatoes, thinly sliced
4 soft sub rolls (about 8 inches long), split lengthwise and toasted
2 cups finely shredded iceberg or butter lettuce

HEALTHIER AIR-FRIED PO' BOY

Transform a classic shrimp po' boy into a healthier meal by using an air fryer in this easy, flavorful recipe.

Provided by lkb

Time 40m

Yield 6

Number Of Ingredients 15



Healthier Air-Fried Po' Boy image

Steps:

  • Whisk lemon juice, oil, garlic, tarragon, mustard, and 1/4 teaspoon kosher salt together in a bowl. Add coleslaw mix and toss to coat.
  • Whisk buttermilk, hot sauce, cayenne, chipotle pepper, black pepper, and remaining salt together in another bowl. Add shrimp to buttermilk mixture, tossing to coat; let marinate about 5 minutes.
  • Add 2/3 cup panko to a shallow dish. Remove shrimp from buttermilk mixture, letting excess drip off. Working in 3 batches, dredge 1/3 of the shrimp in 2/3 cup panko, turning evenly to coat. Transfer to a baking sheet and repeat with remaining shrimp and panko.
  • Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
  • Working in batches if necessary, arrange shrimp in a single layer in the fryer basket. Cook, turning once, until shrimp are golden brown and cooked through, about 8 minutes.
  • To serve, put coleslaw in rolls and top with shrimp.

Nutrition Facts : Calories 513.5 calories, Carbohydrate 65.3 g, Cholesterol 179.1 mg, Fat 14.3 g, Fiber 5.2 g, Protein 28.9 g, SaturatedFat 2.5 g, Sodium 945.7 mg, Sugar 4.5 g

¼ cup lemon juice
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh tarragon
2 teaspoons Dijon mustard
½ teaspoon kosher salt, divided
1 (14 ounce) package shredded coleslaw mix
¾ cup buttermilk
2 teaspoons hot pepper sauce
1 teaspoon cayenne pepper
1 teaspoon ground dried chipotle pepper
½ teaspoon ground black pepper
1 ½ pounds large shrimp - peeled, deveined, and tails removed
2 cups whole wheat panko bread crumbs
6 (6 inch) whole-wheat hoagie rolls, split and toasted

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