Crispy Chicken Po'Boy

Prep Time 10

Cook Time 30

Marinate 4

Servings servings

Calories 558kcal

Ingredients

1 large Chicken breast boneless skinless butterflied and pounded, see pro tips below
1 cup Buttermilk
1 cup All-purpose flour or more if needed
2 tsp Garlic powder
2 tsp Paprika
1 tsp Dried oregano plus more for seasoning
1/2 cup Canola oil
4 Sub rolls
4 oz Swiss cheese
3 tbsp Mayonnaise
1 tbsp Sweet chili sauce
1 tsp Honey
2 cups Romaine lettuce shredded
12 slices Tomato
4 Pickle spears
2 oz Potato chips

US Customary - Metric

Instructions

Soak the chicken in the buttermilk for 10 minutes.
In a shallow bowl, mix the flour, garlic powder, paprika, oregano, salt and pepper. Remove the chicken from the buttermilk letting any excess buttermilk to drip off and place in the flour to coat on both sides.
Dip the chicken back into the buttermilk and then back into the flour pressing firmly into the chicken to make sure the breading is firmly attached on both sides.
Heat the canola oil in a non-stick pan or cast iron skillet over medium heat.
Working in batches if needed, add the chicken to the pan and fry on one side for 3-5 minutes, and then use tongs to turn the pieces over and fry for another 3-5 minutes, until golden brown and crispy, and an internal temperature of 160°F is reached. (To check the internal temperature, carefully remove the chicken from the oil onto a paper towel and probe the fattest part with a thermometer.)
Once cooked, set on a paper towel to drain any excess oil. Season with salt immediately. Portion the chicken longways to fit the roll. Lightly toast the rolls and melt the cheese on the rolls.
In a bowl, mix the mayo, sweet chili sauce, and honey. Season with salt and pepper. Taste and add more sweet chili sauce or honey as needed.
Spread the mayo on both halves of the roll. Layer the roll with lettuce and tomato seasoned with salt pepper and oregano, and chicken.
Cut in half and serve with pickles and chips.

Notes

Pro Tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. Cover them with plastic wrap and gently pound them with a mallet or rolling pin to about 1/4-inch thickness.

Nutrition