Valentines Day Chicken Po Boy

2/14/12

Since my husband had to work all day today and into the late evening, I made a short list of things I would gladly cook, and deliver to him on his dinner break. 

Chicken Po Boys were the pick! 

So quickly I went to the grocery store, gathered my chicken, cabbage, rolls, and eggs! Came home and started! 

Once everything was finished, I packed everything up and headed to my husbands work. We had a romantic dinner in the parking lot in my car. My car now has a wonderful sent of chicken!

This is the same recipe from my original post on Po Boy, I have just changed a few things around. I used green cabbage instead of purple this time, and did some different seasoning in the flour. I did use the same bottom photograph from my previous post because it was a really nice shot of the sandwich. The first two photographs are of what I made!

What You Need:

Steak rolls, sliced and warmed

2-3 chicken breasts sliced into medium thick strips

1 Head of green cabbage

3 eggs, whisked and seasoned with salt and pepper

 2 cups Panko bread crumbs, seasoned or unseasoned (I used a mix)

2 cups all purpose flour, to mix with your panko bread crumbs

salt, pepper, crushed red pepper flakes, chili powder, onion and garlic powder, chili powder, paprika

About 2 cups of canola oil for frying

​less than a teaspoon buffalo sauce

Chipotle style mayo

6 tablespoons mayo

sriracha--I used a bunch of squeezes from the bottle---maybe a 2/4 cup? To taste for your personal liking; you don't want to taste a lot of mayo with this sauce.

Slice up your cabbage into small confetti looking pieces and add to a warm pan with a small amount of butter, cook on low medium, checking occasionally.  I seasoned the cabbage with a pinch of salt, pepper, and I used a tiny tiny amount of buffalo sauce.

Heat up your 2 cups of oil. Trim your chicken breasts as needed. I cut my chicken into large bite sized pieces so they sit on the roll nicely and don't fall off or become overwhelming.

Once the oil is heated enough, it will be very liquid as you swirl the pan to test. I keep the heat at about a 3 and then move to a 5/6 without the oil getting too hot.

Mix flour and panko together in one large bowl add in salt, pepper, crushed red pepper flakes, chili powder, onion and garlic powder, and a small amount of paprika.

Mix your eggs in a separate smaller bowl, I added a tiny amount of buffalo sauce in the eggs and whisked well. 

Dip chicken strips once in egg, flour/panko, egg, flour/panko and into oil. Repeat this until all of the chicken is breaded.

Fry the chicken until the outside is a dark brown if you want it very crispy, or a light golden brown.

While the chicken is frying, make your chipotle style sauce

Drain your chicken on paper towel or on a wire rack with a small cookie tray underneath to catch the grease.

Serve on your favorite long roll with the cabbage on the bottom, followed by chicken and then chipotle sauce!