| Level: | Intermediate |
| Total: | 5 hr |
| Active: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- Four 6- to 8-ounce boneless skinless chicken breasts, cut lengthwise into 1-inch-wide strips
- 2 cups buttermilk
- 1/2 cup hot sauce
- 2 teaspoons fine salt
- 1 teaspoon Cajun seasoning
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon freshly ground black pepper
- 2 cups all-purpose flour
- 2 tablespoons Cajun seasoning
- 1 teaspoon freshly ground black pepper
- 1 teaspoon baking powder
- 1 teaspoon fine salt
- 1 teaspoon confectioners’ sugar
- Vegetable or canola oil, for frying
- 1/2 cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 tablespoon dill pickle brine, plus pickle slices, for serving
- 1 tablespoon hot sauce
- 2 baguettes or long French loaves, split, buttered and lightly toasted
- 3 beefsteak tomatoes, thinly sliced
- Red Cabbage Slaw, recipe follows
- 1/3 cup olive oil
- 1/4 cup cider vinegar
- 3 tablespoons Dijon mustard
- 1 tablespoon granulated sugar
- 1 teaspoon mustard seed
- 1 clove garlic, minced
- One 16-ounce bag shredded coleslaw mix
- 2 cups shredded red cabbage
- 1/2 cup diced green onions
- Kosher salt and freshly ground black pepper
Instructions
- For the marinade: Put the chicken in a large bowl and add the buttermilk, hot sauce, salt, Cajun seasoning, garlic powder, paprika and black pepper and toss until the chicken is coated. Refrigerate for 4 hours or up to overnight.
- For the seasoned flour: Combine the flour, Cajun seasoning, pepper, baking powder, salt and confectioners’ sugar in a large shallow dish or paper bag.
- Remove the chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
- Fill a large cast-iron skillet halfway with oil and fit the skillet with a deep-frying thermometer. Heat to 350 degrees F. Line a baking sheet with paper towels and set a cooling rack on top.
- Add 5 or 6 pieces of chicken at a time to the oil and cook for 3 to 4 minutes, then flip and cook until the chicken is golden brown and juices run clear when pierced, 3 to 4 minutes more.
- Remove to the prepared cooling rack and let sit for 5 minutes. (See Cook’s Note.)
- For the sandwiches: Meanwhile, mix together the mayonnaise, Dijon, pickle brine and hot sauce in a small bowl. Spread the mixture on both sides of the baguettes. Lay the pickles and tomatoes on top of the mayonnaise on one side of each piece of bread. Add a few chicken pieces to each. Top with some Red Cabbage Slaw and the top pieces of bread. Cut each loaf in half, then cut into 8 to 10 portions. Serve with lots of napkins!
- Combine the oil, vinegar, Dijon mustard, granulated sugar, mustard seeds and minced garlic in a bowl and whisk together. Add the coleslaw mix, cabbage and green onions and toss lightly. Taste the slaw, then add salt and pepper to your liking. Serve right away or chill up to overnight.
Reviews
My family loves chicken tenders, so I thought I’d give this a try. I did not make them into the chicken poboys. I did tenders following the recipe exactly with veggies on the side. Maybe trying to fry these in a fryer messed them up. Mine came out too brown on the outside. They also needed more seasoning – seasoning not salt – for my liking. I love Miss Brown and usually love her recipes – but this one I will have to alter to make work for my family.
I made this after seeing the show. We love cajun food and this recipe did not disappoint! My husband, son, and my sons friend loved it! Will be making this again and again!
We sure would like to see more Miss Brown shows. She is easy to watch and great to learn from. Maybe the steady diet of Ree, Molly and Valerie needs an infusion of someone real. I am so weary of how the Food Network has shot themselves in the foot. No longer a fan.
We love us some Ms. Brown – which is why this gets a 4 and not lower. The chicken was extremely moist but we found it had no taste – other than chicken. But would definitely make again maybe with more spice.
Miss Brown I love this recipe !!! Love love love
Sooooo good!! I used creamy Buffalo sauce (from Costco) instead of hot sauce to tone it down for kids and it was perfect. This is going to be a go to recipe for sure.
This recipe is so, so good! Everyone loved it. It was a hit! Will definitely make again.
Oh my God,sooo good!!!! Going to make again sometime, my family loved them .
Followed the chicken recipe as instructed, and it turned out okay. I felt like it was missing something. My husband and children liked them. The slaw I didn’t like at all, I didn’t have mustard seed so I used 1/2 tsp of ground mustard. So in all fairness it could have been my substitution that caused me to not like it. The sauce was pretty good. Overall enjoyed the process but probably will not make again.