Fried Chicken Festival 2017
This year, New Orleans hosted the 2nd annual National Fried Chicken Festival. Hosted by a good chef friend of mine, Chef Jeff, I wowed the crowd with my version of a friend chicken po-boy aka the Tchoupitoulas Po Boy. This is a fried garlic chicken Po Boy with crawfish sauce. As an ambassador for the New Orleans Multicultural Tourist Network, I love to get in front of an audience to tell them about our culture, our food, and our hospitality. I’ll include the recipe below so you can re-create this delicious po-boy.
Ingredients for Tchoupitoulas Po Boy
- 1 lb of crawfish tails in the pack
- 2 cups Cornstarch
- 2 cups Flour
- 2 eggs
- Quart of butter milk
- Half and half
- Crab shrimp and crawfish boil liquid
- 1 bundle of green onions
- Cajun seasoning
- Po Boy bread
- 2lbs of chicken breast
- Garlic vinaigrette
- Arugula and Spinach
Directions for Tchoupitoulas Po Boy
- Season chicken with cajun seasoning
- Mix buttermilk and eggs, whisk and set aside
- Mix flour, cornstarch 3 tbsps of cajun seasoning and set aside
- Heat oil in a large pan on medium high
- Form an assembly line from right to left: chicken strips, egg and buttermilk, placing flour mixture last
- Dredge in egg mixture then flour mixture then place in the pan to fry for about 8-10 mins
- Prep salad by tossing with garlic vinaigrette
- In a bowl mix 3 tablespoons of cornstarch with heavy cream and whisk thoroughly
- Pour heavy cream crawfish and green onions along with the crawfish shrimp and crab boil into a pot and bring to a medium high heat
- Once the sauce begins to thicken add seasoning to taste
- Now you can begin assembling the sandwich by placing the salad at the bottom, the fried chicken next, and the sauce last