Chicken Po Boy
Recipe Ingredients:
- Cabbage 200 g, red and green, finely shredded
- Carrot 1 medium, coarsely shredded
- Mint 6 g, fresh, coarsely chopped
- Coriander 6 g, fresh, coarsely chopped
- Chili 1/2 tsp, serrano, minced
- Lime juice 1 1/2 tbsp, fresh
- kisan canola cooking oil 1 1/2 tablespoons
- Salt Kosher, to taste
- Flour 110 g
- Cornmeal 50 g, yellow
- Pepper 1 tsp, cayenne
- Buttermilk 225 ml
- Eggs 1 large
- Chicken 675 g, breasts, skinless, boneless, cut into 1 inch thick strips
- kisan oil for frying
- Sandwich 6 rolls, split
Recipe Method:
- To prepare the chicken po boy first combine cabbage, carrot, mint, cilantro, and chile in a bowl.
- Stir in lime juice and olive oil and season with salt.
- In a pie plate mix flour, cornmeal, salt, and cayenne.
- In a medium bowl, whisk buttermilk and egg to combine.
- Dredge chicken in flour mixture, dip into buttermilk mixture, then return to flour mixture, turning to coat all sides.
- Pour 1 inch of oil into a large pan over medium-high heat.
- When oil reaches 175º C, add chicken in a single layer, and cook until well browned all over and no longer pink in the center, about 6 minutes.
- As chicken is done, transfer to paper towels and sprinkle lightly with salt.
- Repeat process if necessary until all chicken is cooked.
- Spread sandwich rolls with mayonnaise.
- Divide chicken among rolls and top generously the chicken po boy with slaw.