Bang Bang Chicken Po-Boy
The po-boy sandwich, served on traditional New Orleans style French bread, lends itself well to so many cuisines found in the American South. Get a long loaf of fresh po-boy bread and slice it into 4 sections to make this extra crispy fried chicken sandwich, topped with our easy homemade Bang Bang Sauce.
Prep Time:
10 mins.
Cook Time:
10 mins.
Yield:
4 po-boy sandwiches
Ingredients
- ¾ cup Blue Plate Mayonnaise
- ¼ cup Tiger Sauce + 1 tablespoon
- 1 tablespoon Sriracha hot sauce
- ½ teaspoon Worcestershire sauce
- 2 pounds boneless, skinless chicken thighs
- 1 cup full-fat buttermilk
- 1 cup all-purpose flour
- 1 cup cornstarch
- 1 teaspoon salt
- ½ teaspoon cayenne pepper
- oil for frying
- 1 loaf New Orleans-style po-boy bread, at least 24 inches in length
- 2 cups shredded iceberg lettuce
- 8 slices Creole tomato
Directions
- Make the Bang Bang Sauce: In a large bowl combine the mayonnaise, the ¼ cup of Tiger Sauce and the Sriracha and stir. Set aside until ready to use. (Yield is 1 cup.)
- In a second bowl, combine the chicken, buttermilk and remaining 1 tablespoon Tiger Sauce and stir to coat the chicken.
- Remove the chicken from the buttermilk and let excess liquid drain away. In a third shallow bowl, combine the flour, cornstarch, salt and pepper. Dredge the chicken in the flour mixture and shake off the excess.
- Heat a cast iron skillet or a Dutch oven and add 2 to 3 inches of oil. Heat to 350ºF. Fry the chicken in batches, 3 to 4 minutes on each side, or until golden brown and cooked all the way through. A thermometer inserted into the middle should read 165ºF.
- Transfer the chicken from the fryer to a bowl with1 to 2 tablespoons of the Bang Bang Sauce and toss to coat. Repeat the process with all of the chicken.
- Cut the bread into four 6-inch sections and slice each in half lengthwise. Assemble the sandwiches starting with the fried chicken drizzled with the remaining Bang Bang Sauce, then the shredded lettuce and tomato slices. Serve immediately.
