The Po Boy is an absolute iconic sandwich that most of us know because of New Orleans. The first time I ever had a Po Boy was when I visited New Orleans last year and I still crave it daily! Hands down one of the best sandwiches I have ever eaten. I took this as a challenge to recreate the delicious Po Boy my way. I will say this, I did not disappoint myself and now I want to share my Cajun Fried Chicken Recipe so you can enjoy it as well. Let’s get to the recipe!
Cajun Fried Chicken Poboy
Ingredients
- 3 lbs Boneless chicken thighs
- 1 Loaf of sourdough bread
- Tomatoes
- Romaine lettuce
Buttermilk Brine
- 4 cups Buttermilk
- ¾ cup Hot sauce
- 1 tbsp Cayenne
- 1 tbsp Black pepper
- 1 tbsp Kosher salt
- 1 tbsp Cajun seasoning
Wet Batter
- 1½ cups Sparkling water
- 1 cup All-purpose flour
- 1 tbsp Cornstarch
- 1 tbsp Cayenne
- 1 tbsp Cajun seasoning
- 1 tbsp Spanish Smoked Paprika
- 2 tsp Black pepper
- 2 tsp Kosher salt
- 2 tsp Garlic powder
- 2 tsp Italian seasoning
- 1 tsp Onion powder
- 1 tsp Cumin
- 1 tsp Celery weed
Spicy Aioli
- 1 cup Mayo
- 2 tbsp Hot sauce
- ¼ cup Sweet relish
- 1 tbsp Mustard
- 2 tbsp Cayenne
- 1 tbsp Spanish smoked paprika
Instructions
- Start off by prepping your chicken thighs. Meaning, remove any excess fat and silver skin. Once this is done, cube your thighs into 1 1/2” pieces. Set to the side.
- In a medium-sized mixing bowl add buttermilk, hot sauce, cayenne, black pepper, kosher salt and cajun seasoning. Whisk together until it becomes a creamy smooth consistency.
- Add the chicken thighs into the buttermilk and place in the fridge for a minimum of 2 hours or up to 24 hours.
- Make your spicy aioli. Get a mixing bowl and add mayo, hot sauce, sweet relish, mustard, cayenne and smoked paprika. Whisk this combination together and place in the fridge until needed.
- Remove the chicken thighs from the buttermilk brine and wash off the brine. Make sure to pat dry and then place on a plate to prepare for the wet batter.
- Before making the wet batter be sure to get a cast iron skillet over medium heat and add in cooking oil. Heat to 350 degrees for frying.
- Once the oil is at 350 degrees you can now make your wet batter.
- In a large mixing bowl add all-purpose flour, corn starch, cayenne, cajun seasoning, Spanish smoked paprika, black pepper, kosher salt, garlic powder, Italian seasoning, onion powder, cumin, celery seed and then the sparkling water. Whisk this until it forms a constant wet batter without any clumps.
- Add the chicken thighs and then submerge into the frying oil. Only do 6 pieces at a time, you do not want to crowd the skillet. Fry for 4-6 mins. Make sure the internal temperature of the chicken is 165 degrees. Fry the chicken in batches.
- Place the fried chicken on a sheet pan with a wire rack to let it strain the oil.
- Toast your sourdough bread, typically 350 degrees in the oven for 7-8 minutes. Also, have your lettuce prepped and your tomatoes.
- Once all the chicken is fried you can build your cajun fried chicken Po Boy.
- I like to assemble in this order, sauce the bottom bun, Lettuce, tomato and then load the cajun fried chicken. Wrap the whole sandwich in foil and slice for serving.
- Enjoy with family and friends!
Items used in this recipe
For more chicken recipes, click the link below!
https://grillnationbbq.com/category/chicken/
How do I keep my chicken juicy?
An easy way to make sure that your chicken stays juicy is to brine your chicken. A simple saltwater brine will help. It also depends on the part of the chicken you’re cooking. Breasts have more fat so they will seem drier than thighs, but if you brine it, it will stay much juicier.
Do I have to use oil to fry my chicken?
Not at all! If you want to enjoy this recipe without deep frying it, you can air fry it with the same ingredients and it will be very tasty!
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