Fried Chicken Festival 2017

Tchoupitoulas Po Boy

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

  1. Season chicken with cajun seasoning
  2. Mix buttermilk and eggs, whisk and set aside
  3. Mix flour, cornstarch 3 tbsps of cajun seasoning and set aside
  4. Heat oil in a large pan on medium high
  5. Form an assembly line from right to left: chicken strips, egg and buttermilk, placing flour mixture last
  6. Dredge in egg mixture then flour mixture then place in the pan to fry for about 8-10 mins
  7. Prep salad by tossing with garlic vinaigrette
  8. In a bowl mix 3 tablespoons of cornstarch with heavy cream and whisk thoroughly
  9. 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
  10. Once the sauce begins to thicken add seasoning to taste
  11. Now you can begin assembling the sandwich by placing the salad at the bottom, the fried chicken next, and the sauce last

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