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Chicken – Skinless chicken breast works best for this recipe. Milk – This helps tenderize the chicken. You can use buttermilk for an extra golden brown finish on the fried chicken. Egg – Coats the chicken before frying, to help bind the flour and seasonings to the chicken. Wondra flour – You can find Wondra flour next to the regular flour on the baking aisle. It comes in a blue canister. It is a finer flour and works great for frying. Use a shallow dish to coat the chicken in flour after first dipping it in the milk/egg mixture. This helps the chicken crisp up while frying. Cajun seasoning – Adds a little heat and zesty flavor to the fried chicken! Canola Oil – You will need a decent amount to properly fry the chicken. Bread – I love using a thicker type of bread that will hold the sauce, chicken, and coleslaw without become soggy.
Garlic powder Onion powder Black pepper Kosher salt Dijon mustard Lemon juice Cayenne pepper
Cabbage – Use shredded cabbage in a bag or shred a cabbage head. Carrots – Fresh is best! Either shred your carrots or buy already pre-shredded carrots to add in. Mayo – A creamy base with a sweet and tangy flavor. Sugar – Balances out all the ingredients and adds sweetness to the slaw. Cider vinegar – Tangy and tart liquid that gives a light and tasty flavor.
Flour – If you don’t have Wonda flour, regular all-purpose flour will work too. Oil – Use either vegetable, canola, or peanut oil to fry the chicken. Cooling- Once the chicken is fried, set it on a baking sheet with a wire rack to let it cool, while the drippings from the oil fall into the baking sheet through the wire rack squares. Soaking – Make sure to pat dry with paper towels to soak up excess grease. Dutch oven – I like to use my dutch oven for frying the chicken. I make smaller batches and only cook two to three chicken pieces at a time. It can hold the oil and not splash out as easily as a shallow pan. Bread – Swap out the bread for biscuits, to give a different Southern flair to the dish!
How to Make Fried Chicken Po’ Boys
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