New Orleans Blackened Chicken Po'Boys
Tips for Success:
What is a po’boy?
A po’boy is a traditional sandwich in New Orleans, Louisiana. It’s served on New Orleans French bread, a crisp crust with a light and fluffy center. A po’boy can be filled with hot sausage, grilled chicken, fried shrimp, roast beef, hamburger, fried oyster, fried catfish, or French fries and gravy. All po’boys are served dressed with mayonnaise, tomatoes, pickles, and lettuce.
The po’boy, originally known as a poor boy, has two legends of its genesis. The first account is by Madame Begue in 1896, who ran a coffee stall in the French Market where begged by African American youths for a sandwich “for a poor boy.” She served the sandwiches on French bread similar to today’s po’boys. The second happened in 1929, during a streetcar strike when Beenie and Clovis Martin served free food to any “poor boy” or union worker from their French Market coffee stand restaurant.
John Gendusa baked the original po boy bread back in 1929, and the bakery continues to this day to make French Bread. All you need is $1.25 to get one fresh from the bakery. Just knock twice on the door to get the baker’s attention to buy a loaf or three.
What does it mean to blacken chicken?
Is blackened the same as Cajun?
What is blackened seasoning made of?
Can you make ahead?
Freezer: New Orleans Blackened Chicken: Blackened chicken should be kept in an airtight container for 3 months.
Fridge: New Orleans Blackened Chicken: Blackened chicken can be made one day in advance.
Blackening Seasoning: Keep blackening seasoning in an airtight container for 6 months.
Reheating: New Orleans Blackened Chicken Po-Boys: Bake the blackened chicken in a 350°F oven for 5-8 minutes. Bake the bread for 2-3 minutes. You must heat the two separately, since the chicken take longer to reheat. If you do them together, your bread will harden before the chicken is reheated.
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Common One to One Substitutions:
Fish, Shrimp, Pork, Turkey, Steak = Chicken
Hoagie, Sub Bread = French Bread
Cheese of Choice = Mozzarella
what to serve with Blackened Chicken Po'boys?
Blackened Chicken Mozzarella Po'Boys
- 1 tablespoon paprika
- 2 ½ teaspoons salt
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon cayenne
- ¾ teaspoon white pepper
- ¾ teaspoon black pepper
- ½ teaspoons dry thyme
- ½ teaspoons dry oregano
Blackened Chicken Mozzarella Po-Boy:
- 8 boneless skinless chicken breast, pounded thin
- 2 sticks unsalted butter melted
- 16 oz. fresh mozzarella sliced
- 10 oz. French bread halved
- ½ cup mayonnaise
- ½ cup shredded lettuce
- 12 sliced dill pickles
- 2 roma tomatoes sliced ½ inch thick
- Preheat oven to 400°F. In a bowl, whisk the paprika, salt, onion powder, garlic powder, cayenne, white pepper, black pepper, thyme, and oregano.
- Turn on the heat to medium-high for 3-4 minutes. Dip chicken in butter, evenly coating both sides. On a plate, liberally season both sides of chicken with blackened seasoning. Place chicken in skillet cook for 3 minutes, until blackened, flip over, and transfer to a foiled lined baking sheet. Cook 2 pieces at a time. Repeat with remaining pieces of chicken, bake in the oven for 5 minutes. Remove from oven and place 2 slices of mozzarella over chicken, bake for 3-5 minutes, until cheese has melted.
- To assemble, spread ¼ cup of mayonnaise evenly over the top and bottom of the bread. On the top of the bread, place the lettuce, pickles, tomatoes. On the bottom of the bread, add the chicken, close the sandwich and cut into desired pieces.
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