Recipe Chicken Gizzard and Heart Po Boy Sandwich

The Late Night Gourmet

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I shared this a few years ago, but never posted it as a recipe. I had made baguettes and Emeril's Remoulade the previous night. Here's the recipe I used. The fried chicken bits were slightly chewy, but combined with the remoulade, it was very tasty. The lesson here is that, if you deep fry anything and cover it in remoulade, it's going to be delicious. :laugh:

The term "Po Boy" originated in New Orleans. The story goes that there was a strike at a automotive plant in the 1920s, and a local restaurant owners (two brothers) sympathized, and pledged to feed the striking workers. The hearty sandwich on a baguette was the perfect food to fill their bellies. As workers would come to the restaurant, one brother would call out to the other, "Here comes another poor boy." In the local accent, "poor boy" sounded like "po boy." You can read more about it here if you want later, but let's make some po boys now!

Chicken Gizzards and Heart Ingredients

1 pound chicken gizzards and hearts
2 cups buttermilk
2 teaspoons hot sauce
1 cup self rising flour
1 cup cornmeal
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground garlic powder
1/2 teaspoon cayenne pepper
1/2 teaspoon paprika
Oil for frying
baguettes or French bread, lettuce, and tomatoes for the sandwich

Emeril's Remoulade Ingredients

1 cup mayonnaise
2 tablespoons whole-grain mustard
2 tablespoons ketchup
1/2 cup finely chopped green onions (green part only)
2 tablespoons finely chopped fresh parsley leaves
2 tablespoons finely chopped celery
1 1/2 teaspoons chopped garlic
1 teaspoon sweet paprika
1 teaspoon hot sauce
Salt and freshly ground black pepper to taste

Directions

1. Trim the excess fat and gristle from the chicken gizzards and hearts. Rinse both in water to remove any sediment (the gizzard is the part of the chicken that collects sand and such that it accidentally eats).

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2. Blend buttermilk and hot sauce and place in a sealable container or bag. Add gizzards and hearts to bag and allow to marinate overnight (at least 2 hours).

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3. Whisk flour, salt, black pepper, garlic powder, cayenne and paprika until combined.

4. Add gizzards and hearts a few at a time to seasoned flour and shake to evenly coat.

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5. Heat oil to 350°F (176°C). Fry a few at a time, making sure not to crowd the pan, until golden brown. Place on paper towels.

6. Blend Emeril's Remoulade ingredients together. Store any extra in refrigerator.

7. Assemble the fried pieces in a baguette with lettuce and tomato.
 
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