"mookie Was From Nashville" Chicken Po'boy Sandwich Recipe
Fried Chicken strips tossed in Nashville style hot sauce piled on a sub roll with lettuce, tomato, dill pickles and a house – made zesty dill pickle ranch dressing.
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Ingredients
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Fried Chicken
Sandwich Assembly
Method
Fried Chicken Preparation
Marinate the Chicken
In a large bowl, combine the buttermilk with 1 tsp of salt and 1/2 tsp of black pepper. Add the chicken breasts, ensuring they are fully submerged. Cover and refrigerate for at least 2 hours, preferably overnight.
Prepare the Breading
In a separate bowl, mix the flour, cayenne pepper, paprika, garlic powder, 1 tsp of salt, and 1/2 tsp of black pepper. Whisk until well combined.
Bread the Chicken
Remove the chicken from the buttermilk, allowing excess to drip off. Dredge each piece in the flour mixture, pressing lightly to adhere. Place the breaded chicken on a plate and let it rest for 10 minutes.
Fry the Chicken
In a large skillet, heat the vegetable oil over medium-high heat. Once hot, carefully add the breaded chicken strips in batches, frying until golden brown and cooked through, about 5-7 minutes per side. Use a slotted spoon to transfer the chicken to a paper towel-lined plate to drain excess oil.
Coat with Hot Sauce
In a large bowl, toss the fried chicken strips with the Nashville hot sauce until evenly coated.
Sandwich Assembly
Prepare the Sub Rolls
Slice the sub rolls lengthwise, taking care not to cut all the way through. Lightly toast them if desired.
Assemble the Sandwich
In each sub roll, layer the shredded lettuce, followed by slices of tomato, dill pickles, and the hot chicken strips. Drizzle with the house-made zesty dill pickle ranch dressing.
Serve
Close the sandwich and serve immediately, optionally with extra dill pickles and ranch dressing on the side.