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.
Creole & Cajun Comfort Food is now available online.
Good Cooking, Good Eating and Good Living!!!