• Tommy Centola

Chicken Parmesan PoBoys

If you need to be told what a PoBoy is, you are definitely not from New Orleans. They key to a good PoBoy is the French bread. I wish I could find it here in Arkansas. The bread they make doesn't come close. Here's an Italian inspired version.


1/2 cup all-purpose flour

1/2 teaspoon kosher salt

1/4 teaspoon ground black pepper

2 large eggs

1 tablespoon water

1/2 cup Italian-style bread crumbs

1/4 cup grated Parmesan cheese

4 boneless skinless chicken thighs

Canola oil, for frying

4 ( 6- to 8-inch loaves French bread, halved lengthwise

3 cups of you favorite Red Gravy

8 ounces sliced provolone cheese

8 ounces sliced mozzarella cheese

1 cup fresh basil leaves, torn


In a medium bowl, stir together flour, salt, and pepper. In a small bowl, whisk together eggs and 1 tablespoon water. In another medium bowl, stir together bread crumbs and Parmesan. Dredge chicken thighs in flour mixture, shaking of excess: coat in egg mixture, and then coat in bread crumb mixture.

In a large skillet, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350℉. Add breaded chicken, and cook, turning once, until golden brown on both sides and a meat thermometer inserted in thickest portion registers 165℉, 8 to 10 minutes. Remove from oil, and let drain on paper towels. Carefully slice each thigh into thirds.

Preheat oven to broil.

On bottom half of each loaf, place sliced chicken, 1/4 to 1/2 cup Red Gravy, provolone and mozzarella. Broil until cheese is melted and golden brown, about 3 minutes. Top with basil and additional Red Gravy.


Enjoy!!!

Creole & Cajun Comfort Food is now available online.

#CreoleandCajunComfortFood

Good Cooking, Good Eating and Good Living!!!

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