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Leftover Do-Over: Buffalo Chicken Po Boys

Buffalo Chicken Po Boys Recipe by Paula Deen

1 ratings
Easy Level
20 MIN 10 Prep + 10 Cook
Servings
$3.48 /Serving
1 ratings
Print
Easy Level
20 MIN 10 Prep + 10 Cook
4 Servings
$3.48 /Serving

Buffalo Chicken Po Boys Recipe by Paula Deen

1 ratings
Print
1 ratings
Easy Level
20 MIN 10 Prep + 10 Cook
4 Servings
$3.48 /Serving

Ingredients

  • 8 chicken fingers, (leftover or store-bought, crust removed if desired)
  • 1/2 stick butter, plus more for the bread
  • 1/2 cup Paula Deen Hot Sauce
  • 1/4 cup blue cheese crumbles
  • 1/2 cup mayonnaise, (1/4 - 1/2 cup, to taste)
  • 2 teaspoons milk
  • 1 loaf French bread, cut into 4 equal pieces and partially split
  • 1 large tomato, (8 slices)
  • 4 leaves romaine lettuce
  • 1 red onion, thinly sliced, may substitute Bermuda onion
  • 4 pickle slices, or more, to taste

Preparation

Step 1

Preheat oven to 350 º.

Step 2

Place leftover chicken fingers on a sheet pan and place in oven for 8-10 minutes or until heated through and re-crisped. Transfer to a large bowl.

Step 3

In a small saucepan, melt butter with hot sauce. Cook 2-3 minutes, stirring frequently. Pour the butter/hot sauce mixture over the chicken and toss to coat.

Step 4

In a small bowl, combine the blue cheese, mayonnaise and milk. Whisk until smooth.

Step 5

Place 2 slices of tomato and a romaine leaf into the french bread. Next, place 2 chicken fingers inside the sandwich and drizzle with the creamy blue cheese.

NUTRITION (PER SERVING): 488 calories, 23g fat

Reviews

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1 Review

sheila
sheila 10/1/2014
10/1/2014
ABSOLUTELY WOND

ABSOLUTELY WONDERFUL....CANT BEAT THOSE LEFTOVERS...!