Crispy chicken po’ boy

Name: Crispy chicken po’ boy
Total time: 2400 s
Yield: 4 servings
Cuisine: American
Ingredients: Ingredients for crispy chicken:; 1/2 kg Boneless chicken breast, cut into strips or bite-size pieces; 1 cup buttermilk; 1 tbsp. hot sauce; To taste salt; 1/2 tsp. black pepper; 1 tsp. paprika; 1 tsp. garlic powder; 1/2 tsp. onion powder; For coating:; 1 cup all-purpose flour; 1/4 cup cornstarch/ corn flour; 1 tsp. paprika — 1 tsp; 1/2 tsp. black pepper; 1 tsp. paprika; 1 tsp. garlic powder; 3/4 tsp. salt; 1/4 tsp. cayenne; 1/2 tsp. baking powder; 4-5 cups oil; For Po’ Boy sauce:; 1/2 cup mayonnaise; 2 tbsp. ketchup; 1 tbsp. dijon mustard; 1 tbsp. hot sauce; 1 tbsp. lemon juice; 1 tsp. vinegar/pickle juice; 1 clove garlic, finely grated; 1/2 tsp. paprika; 1/4 tsp. black pepper

Sarvat Hanif @sarvathanif

Canada

Have you ever made a sandwich that is so generously stuffed that you know from the beginning you're going to need both hands?
That's exactly what this Crispy Chicken Po’ Boy is.
It's not one of those delicate little sandwiches that you can politely nibble at. This one is loaded with crunchy golden chicken, fresh lettuce, red onion, ketchup and a creamy, slightly spicy sauce, all tucked into a soft sesame bun.
And honestly? That's the perfect combination.
One bite gives you crunchy chicken, creamy sauce, fresh vegetables all at once.
And that's what makes a good Po’ Boy so irresistible.
Serve it with hot fries and an ice-cold drink, and you've got a homemade fast-food meal that might just make you forget about ordering takeout.
#CookpadApron2026

Sarvat Hanif @sarvathanif

Saved

Ingredients

30-40minutes

4 servings

Ingredients for crispy chicken:
1/2 kgBoneless chicken breast, cut into strips or bite-size pieces
1 cupbuttermilk
1 tbsp.hot sauce
To tastesalt
1/2 tsp.black pepper
1 tsp.paprika
1 tsp.garlic powder
1/2 tsp.onion powder
For coating:
1 cupall-purpose flour
1/4 cupcornstarch/ corn flour
1 tsp.paprika — 1 tsp
1/2 tsp.black pepper
1 tsp.paprika
1 tsp.garlic powder
3/4 tsp.salt
1/4 tsp.cayenne
1/2 tsp.baking powder
4-5 cupsoil
For Po’ Boy sauce:
1/2 cupmayonnaise
2 tbsp.ketchup
1 tbsp.dijon mustard
1 tbsp.hot sauce
1 tbsp.lemon juice
1 tsp.vinegar/pickle juice
1 clovegarlic, finely grated
1/2 tsp.paprika
1/4 tsp.black pepper

Saved

Steps

30-40minutes

1

Marinate the chicken: Combine buttermilk, hot sauce, salt, pepper, paprika, garlic powder, onion powder and cayenne. Add chicken and mix well. Cover and refrigerate for at least 1 hour.
2

Prepare the coating: Combine flour, cornstarch, paprika, garlic powder, pepper, salt, cayenne and baking powder.
3

Remove each chicken piece from the buttermilk and let the excess drip off. Press firmly into the seasoned flour.
4

For extra-crispy chicken, dip it back into the buttermilk and coat in the flour a second time.
Heat oil to 350°F/175°C. Fry the chicken in batches for 4–6 minutes, turning occasionally, until golden brown.
5

Drain on a wire rack and season with a tiny pinch of salt while hot.
6

Make the sauce: Mix everything together and refrigerate for at least 20 minutes.
7

Build the Po’ Boy: Lightly toast the bread.
8

Spread the creamy sauce generously on both sides.
9

Add plenty of lettuce, red onion. Pile the crispy chicken on top.
10

Finish with another drizzle of sauce and a little ketchup if you like.
11

Serve immediately with crispy fries and a cold drink.