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Buffalo Chicken Po Boys

By Paula Deen


Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 4



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


Preheat oven to 350 º.

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.

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.

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

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.

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