Popcorn Chicken Po’boys
Hands-on time: 35 minutes Makes: 6 servings
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.
454 g boneless skinless chicken thighs
3 cups buttermilk
⅓ cup hot pepper sauce
2 tbsp garlic powder
1 tsp salt
2 cups self-rising flour
1 tsp pepper 8
cups vegetable oil for deep-frying (approx)
6 soft French rolls (6 inches)
6 tbsp prepared chipotle mayonnaise (optional)
12 leaves Bibb lettuce 1 tomato, sliced
2 dill pickles, peeled in ribbons quarter red onion, thinly sliced
Cut chicken into 1-inch pieces. In large bowl, stir together buttermilk, hot pepper sauce, 1 tbsp of the garlic powder and ½ 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.
PER SERVING: about 492 cal, 23 g pro, 25 g total fat (3 g sat. fat), 43 g carb (3 g dietary fibre, 5 g sugar), 67 mg chol, 1,031 mg sodium, 499 mg potassium. % RDI: 20% calcium, 26% iron, 12% vit A, 12% vit C, 47% folate.
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.