Popcorn Chicken Po'Boys Popcorn Chicken Po'Boys

Popcorn Chicken Po'Boys | Food styling by Christopher St.Onge | Prop styling by Madeleine Johari Image by: Ronald Tsang

This recipe kicks chicken up a notch with a simple buttermilk marinade—it adds tangy flavour and keeps the meat tender and juicy. For a lighter version, skip the rolls and serve over leafy greens. It's great served with frosty mugs of beer.

  • Prep time 35 minutes
  • Total time 45 minutes
  • Portion size 6 servings

Ingredients

  • 454 g boneless skinless chicken thighs
  • 3 cups buttermilk
  • 1/3 cup hot pepper sauce
  • 2 tablespoons garlic powder
  • 1 teaspoon salt
  • 2 cups self-rising flour
  • 1 teaspoon pepper
  • 8 cups vegetable oil for deep-frying (approx)
  • 6 soft French rolls (6 inches)
  • 6 tablespoons prepared chipotle mayonnaise (optional)
  • 12 leaves Bibb lettuce
  • 1 tomato , sliced
  • 2 dill pickles , peeled in ribbons
  • Quarter red onion , thinly sliced

Method

Cut chicken into 1-inch pieces. In large bowl, stir together buttermilk, hot pepper sauce, 1 tbsp of the garlic powder and 1/2 tsp of the salt. Add chicken; toss to coat. Cover with plastic wrap and refrigerate for 15 minutes. (Make-ahead: Refrigerate for up to 1 day.)

Meanwhile, in separate large bowl, whisk together flour, remaining garlic powder, remaining salt and the pepper.

Using slotted spoon, remove chicken from buttermilk mixture, letting excess drip back into bowl; reserve marinade. Dredge chicken, a few pieces at a time, in flour mixture, shaking off excess. Dip in reserved marinade, letting excess drip off. Dredge chicken again in flour mixture, a few pieces at a time, shaking off excess.

In deep-fryer, wok or Dutch oven, heat enough oil to come 3 inches up side over medium-high heat until deep-fryer thermometer reads 300°F.  

Working in batches, fry chicken until golden brown, 3 to 4 minutes, reducing heat if chicken browns too quickly. Remove with slotted spoon; drain on rack set over paper towel–lined baking sheet.

Slice rolls in half horizontally partway through. Scoop out middle, leaving 1-inch border on all sides. Spread each roll with mayonnaise (if using); layer with lettuce, chicken, tomato, pickles and red onion.

Tip from The Test Kitchen: For easy dredging, place coated chicken pieces in a fine-mesh sieve when shaking off excess flour. After frying, toss chicken with your favourite barbecue or hot sauce or liquid honey for extra flavour.

Nutritional facts Per serving: about

  • Fibre 3 g
  • Sodium 1031 mg
  • Sugars 5 g
  • Protein 23 g
  • Calories 492
  • Total fat 25 g
  • Potassium 499 mg
  • Cholesterol 67 mg
  • Saturated fat 3 g
  • Total carbohydrate 43 g

%RDI

  • Iron 26
  • Fibre 0.0
  • Folate 47
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 20
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12
  • Vitamin C 12
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
Share X
Quick & Easy

Popcorn Chicken Po'Boys

Login