Jake Harper
The Chicken Po' Boy was a sandwich sold by the fast-food chain Popeyes. It was originally released in the US in 2003 and has since been discontinued. The sandwich featured fried chicken, mayonnaise, lettuce, and pickles on a baguette or submarine roll. The chicken was marinated, dredged in flour, and fried until golden brown. The Po' Boy was a popular menu item, with some customers preferring it over Popeyes' newer chicken sandwich.
Characteristics and Values of Chicken Po' Boy from Popeyes
| Characteristics | Values |
|---|---|
| Type of Food | Sandwich |
| Ingredients | Chicken thighs, buttermilk, flour, cornmeal, vegetables, hot sauce, mayonnaise, lettuce, tomatoes, pickles, baguette/submarine roll |
| Preparation | Chicken marinated, dredged in flour, fried at 175°C (347°F) until golden brown |
| Taste | Spicy, crispy, creamy |
| Nutritional Info | Calories: 660, Fat: 34g, Sodium: 2120mg, Carbs: 61g, Protein: 31g |
| Availability | Discontinued in 2019 |
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What You'll Learn
Popeyes' Chicken Po' Boy vs. its new fried chicken sandwich
Popeyes' Chicken Po' Boy was a simple yet well-executed combination of fried chicken tenders, mayo, and lettuce on a French baguette. It was originally released in the US in 2003 and was discontinued in 2019. Despite being impressive, it did not help Popeyes beat Chick-fil-A and KFC in the chicken chain competition.
In August 2019, Popeyes introduced its new fried chicken sandwich, which became an instant hit. It features a juicy, crispy-fried chicken breast, pickles, and mayo on a fluffy brioche bun. The sandwich was so popular that it sold out across the US.
The main differences between the two items are the type of chicken and the bun. The Po' Boy used chicken tenders, while the new sandwich features a whole chicken breast. The Po' Boy was served on a French baguette, while the new sandwich uses a brioche bun.
Some people prefer the Chicken Po' Boy, calling it a "true spicy sandwich." They also point out that the new sandwich is unhealthy and that the brioche bun is too soft. However, most reviews agree that the new fried chicken sandwich is superior to the Po' Boy. It was even declared the best chicken sandwich in a showdown between eight fast-food chains, beating Chick-fil-A's iconic sandwich.
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Nutritional information
A Chicken Po' Boy from Popeyes contains 660 calories, 34 grams of fat, and 61 grams of carbohydrates. The majority of these calories come from fat (45%) and carbohydrates (36%). To burn off these calories through exercise, you would need to run for 58 minutes or walk for 94 minutes. According to voters on one website, only 28% consider the Chicken Po' Boy to be a healthy option. There are 18 Weight Watchers Freestyle Points, 20 WW SmartPoints, and 18 WW PointsPlus in a serving of the Chicken Po' Boy. The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet, with 2,000 calories a day being used as general nutrition advice.
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$12.18 $16.95
The history of the Po' Boy sandwich
The Po' Boy sandwich, also known as the 'poor boy' or 'po-boy', is a sandwich that originated in Louisiana in 1929. It was created by the Martin brothers, Bennie and Clovis, former streetcar conductors who owned a restaurant in the French Market in New Orleans. The sandwich was born during the streetcar strike, when the Martin brothers decided to give away hearty sandwiches to the striking streetcar union members. The original poor boy sandwiches consisted of fried potatoes, gravy, and spare bits of roast beef on French bread.
The name 'poor boy' is said to come from the brothers' code word for a striker, as whenever a union member walked into their restaurant, Benny would call to Clovis, "Here comes another poor boy!". However, one New Orleans historian finds this claim suspicious, as it was not described by the local press until 40 years after the strike, and that prior to 1969, the brothers themselves claimed they had created the sandwich for farmers, dock workers, and other "poor boys".
The Martin brothers soon realised that using a traditional loaf of French bread for their sandwiches resulted in a lot of waste. So, they worked with baker John Gendusa to develop a 32-inch loaf that retained its uniform, rectangular shape from end to end. This innovation allowed for half-loaf sandwiches and smaller ones, and the soft, fluffy bread became known as "po' boy bread". The po' boy quickly gained popularity and started appearing in newspapers and on menus across the country in the 1930s.
Over time, the fillings for the po' boy expanded beyond roast beef to include a wide variety of options such as ham, fried seafood (shrimp, crawfish, oysters, crab, catfish), Louisiana hot sausage, fried chicken, alligator, duck, boudin, and rabbit. The term "po' boy" has spread across the United States, with variations of the sandwich popping up in different regions. For example, Houston has its own version with chowchow added to ham, salami, and provolone cheese, created by Lebanese American Jalal Antone in 1962.
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How to make a Po' Boy sandwich
Po' boy sandwiches are a Louisiana staple, with roots in New Orleans. They were created in 1929 during a streetcar conductor strike, when the Martin brothers, who owned a coffee stand and restaurant, wanted to feed the striking workers. The term "po' boy" was used to replace the older name for large sandwiches, "loaf and loaves".
Po' boys are made with baguette-style French bread, with a soft inside and a thin, crispy crust. They are commonly filled with fried seafood like shrimp, oysters, crab, and catfish, or meats like roast beef and chicken.
Ingredients:
- Peanut oil (or any vegetable oil)
- Cornmeal
- Flour
- Cajun seasoning
- Salt
- Eggs
- Mustard
- Hot sauce
- Buttermilk
- French bread
- Shredded lettuce
- Tomato
- Pickles
Directions:
- Mix cornmeal, flour, Cajun seasoning, and salt in a large bowl.
- Dredge shrimp in egg, then coat with the cornmeal-flour mixture.
- Fry the shrimp in oil until golden brown.
- Slice a French bread loaf and spread remoulade or spicy Creole mayo on both sides.
- Add shredded lettuce, tomato slices, and pickle slices to the bottom slice.
- Place the fried shrimp on top and cover with the top slice of bread.
For a chicken po' boy, simply replace the shrimp with fried chicken pieces. You can marinate the chicken in buttermilk and season with cayenne pepper and black pepper for extra flavour.
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Variations of the Po' Boy sandwich
The Po' Boy sandwich, also known as the "Poor Boy", is a sandwich that originated in Louisiana, United States. It traditionally consists of a filling, which can be either seafood or meat, and is served on a New Orleans French bread roll.
Meat Variations
The most common meat variations of the Po' Boy include roast beef and ham. During the 1929 streetcar strike, the Martin brothers served sandwiches with fried potatoes, gravy, and spare bits of roast beef on French bread to the strikers for free. Other meat variations include fried chicken, Louisiana hot sausage, alligator, duck, boudin, and rabbit.
Seafood Variations
The most popular seafood variation is fried shrimp. Other seafood variations include crawfish, catfish, crab, clams, and oysters. A sandwich containing both fried shrimp and fried oysters is often called a "peacemaker" or "La Médiatrice".
Vegetarian Variations
Although traditionally a meat or seafood sandwich, there are vegetarian variations of the Po' Boy. One option is to include fried potatoes, as the Martin brothers did during the streetcar strike. Another option is to include avocado, lettuce, tomato, and cheese.
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Frequently asked questions
A chicken po' boy is a sandwich that consists of fried chicken, mayo, and lettuce on bread. Popeyes' version of the sandwich also includes hot sauce and pickles.
The Popeyes chicken po' boy uses ingredients like chicken thighs, buttermilk, flour, cornmeal, veggies, hot sauce, and mayonnaise, all sandwiched in a baguette or submarine roll.
No, the chicken po' boy from Popeyes has been discontinued. It was replaced by a new fried chicken sandwich that became a massive hit and sold out across the US.
