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fried chicken

Cajun Fried Chicken Poboy

Prep Time 25 mins
Cook Time 6 mins
Total Time 4 hrs
Course Main Course
Cuisine American


  • 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

  • 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


  • 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!
Keyword cajun fried chicken, fried chicken poboy, fried chicken sandwich, poboy