Chicken Po'Boy

To be perfectly honest I wouldn't normally turn to a British cook, like Nigel Slater, for a Chicken Po'Boy recipe.  However, Nigel's recipe seemed like a good jumping off point and I did happen to have all the ingredients on hand.

Nigel's recipe is as classic as ever.  Fresh baguette, strips of fried chicken, shredded lettuce and mayo.  The only personal touch I added was to add quite a bit of Lawry's seasoning to my chicken as it fried.  Lawry's seasoning is pretty much amazing on anything fried, especially chicken, and it was definitely a great addition in this recipe.   

The result was perfectly golden strips of fried chicken nestled in a hot crispy baguette with lots of shredded lettuce and mayo.  Every bite was heavenly. This sandwich is decadent, comforting, and satisfying on so many levels.

Chicken Po'Boy

Adapted from Real Fast Food

by Nigel Slater

For 2

2 small baguettes

2 chicken breasts, sliced into 3 strips each or

6 chicken tenders 

 cornmeal or flour, to coat

*Lawry's seasoning, to taste

a little canola oil for frying

mayo*

shredded lettuce

Note: A homemade remoulade would be wonderful in place of the mayo

Split the baguettes lengthwise, put the halves together, and warm them in a hot oven.  While they are heating, slice the chicken breast into six pieces and roll in the cornmeal or flour.  Alternatively, put the cornmeal or flour in a bag and shake the pieces in it.

Fry the chicken in hot shallow oil till crisp, about 7 to 8 minutes, turning once.  Remove the bread from the oven and spread all the cut sides generously with mayonnaise.  Add some shredded lettuce to the bottom half of each baguette, then pile on the fried chicken pieces.  Press down firmly and eat while still warm. 

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