Po Boys with Yum Yum Sauce

chicken po boys

I know I know. Another FRIED CHICKEN RECIPE!? I promise this is different. You can swap the chicken out for white fish or shrimp, but we just happened to have chicken on hand. Did I mention that once a month I load up on every cut of chicken and beef I can find and freeze them all? It makes it easy to come up with different ways to cook when I have options. I usually buy my produce every few days and fish once a week, but the rest I buy in bulk for the freezer.

When I left for work I thought I was going to be making chicken pasta so I sat some chicken out to defrost. By the time I got home I was craaaaaving a po boy. We love ordering from Red Crawfish. They make these enormous po boys filled with fresh fish, sauteed peppers and onions, and lots of yum yum sauce. I still had a bag of spicy fish fry left so I cut the chicken into strips and dipped them into a mix of flour and fish fry.

chicken po boys

I want to start making my sub rolls from scratch, but until then I will continue to buy from the Kroger bakery. These rolls are just under 6 inches and have a beautiful crust with soft pillow-y interiors. They are perfect for these po boy sandwiches. I hollowed out the inside so I could pack in the filling without too much bread in the way.

chicken po boy

Classic Po Boys with Yum Yum Sauce
Recipe Type: Sandwich
Prep time:
Cook time:
Total time:
Serves: 2
Chicken dipped in fish fry then layered with sauteed onions, cheese, and yum yum sauce.
  • For The Sandwiches:
  • 2 Sub Rolls
  • 1 pound of chicken breast cut into strips
  • 1 cup of AP flour
  • 1 cup of spicy fish fry
  • 1 tsp garlic powder
  • 1 tsp salt
  • 1 egg
  • Oil for frying
  • 1 small onion sliced thin
  • 1 cup of chopped lettuce
  • 1/2 a cup of cheddar cheese
  • 2 tbsp mayo
  • For the Yum Yum:
  • 1 tsp garlic powder
  • 1 tsp tomato paste
  • 1 tsp of sugar
  • 1/4 cup of mayo
  • 1 tsp paprika
  • 1 tsp of water or milk
  • pepper to taste
  1. In a deep sauce pan add oil ( enough to at least be 1/2 inch high)
  2. Heat oil to 350 degrees.
  3. In 1 bowl whisk the egg, in another bowl mix the flour and fish fry
  4. Dip the chicken into the egg then into the flour mixture.
  5. Fry until golden brown on each side. Internal temp should be around 160-165 and no longer pink in the middle.
  6. Slice chicken for easier eating.
  7. In a small sauce pan fry the onion slices with a drizzle of oil.
  8. To assemble the sandwich hollow out the sub rolls and slather the top with mayo.
  9. Line the bottom with the cheese then the chicken.
  10. Top with onions and lettuce.
  11. For the Yum Yum:
  12. Mix together the mayo, garlic, tomato paste, paprika and sugar.
  13. Add the water or milk to desired consistency.
  14. Pepper to taste.
  15. Drizzle a little yum yum sauce (and hot sauce if you want!)

chicken po boys

If I can’t make it to my favorite restaurant for some yummy po boys this is definitely the next best thing. Not to mention they are SO easy and quick for a week night dinner!

Continue Reading

Hot Fried Chicken – Inspired By The Nashville Classic Recipe

hot fried chicken

I personally have never been to Nashville. It is definitely one of those trips on my bucket list. I always see the most amazing creations on instagram and other forms of social media. They typically stem from Nashville. This recipe is my version of hot fried chicken. Juicy bonless chicken thighs with a very thin salty crust made of panko crumbs and cornstarch. They are then tossed lightly in this amazing peppery hot sauce. I am pretending these are healthy since I removed the fat and skin…

hot fried chicken

I know what you are thinking. How many times do we eat fried chicken a week since I have at least 5 different fried chicken recipes. I promise we really only eat fried chicken maybe once a month. It is just really hard for me to make something the same way every time. There are so many variations in the food world, I feel obligated to try them all!

hot fried chicken

The biggest secret to what makes this recipe so great is the sauce. Instead of using butter and hot sauce which is my typical go to I tried something a little different. I started with some Louisiana hot sauce, added lots and lots of fresh cracked pepper and garlic powder. Then two spoonfuls of the chicken grease. This made the sauce a lot thinner and it was able to coat each piece of the chicken really well.

Hot Fried Chicken – Inspired By The Nashville Classic Recipe
Recipe Type: Chicken, Main Course
Prep time:
Cook time:
Total time:
Serves: 4
Hot fried chicken inspired by a Nashville classic recipe.
  • 1 pound of boneless skinless chicken thighs
  • 1 cup of panko crumbs
  • 1/2 cup of corn starch
  • 2 tsp garlic powder divided
  • 1 tsp salt
  • 2 tbsp pepper divided
  • 1 tsp cayenne pepper
  • 2 tbsp of smoked paprika
  • 2 eggs
  • 1 cup of milk
  • 1 cup of hot sauce divided
  • canola oil for frying ( I use 2 quarts)
  1. Heat the oil to 350 degrees
  2. In a large bowl mix the panko, corn starch, 1 tsp garlic powder, 1 tsp of salt, 1 tbsp of pepper, 1 tsp of cayenne pepper, 2 tbsp of smoked paprika
  3. In another large bowl mix the milk, eggs, and 1/2 cup of hot sauce
  4. Dip each chicken thigh into the egg mixture then into the panko mixture
  5. I press as much of the panko on as I can
  6. Fry until no longer pink in the middle, about 5 minutes on each side.
  7. Careful not to over crowd the chicken.
  8. I let mine drain over a baking rack onto paper towel, it helps keep the chicken crispy
  9. In a bowl mix the remaining garlic powder, pepper, and hot sauce
  10. Add in 2 tbsp of the used hot oil
  11. Mix together then toss in the chicken
  12. Enjoy!

hot fried chicken

Nothing beats this hot fried chicken, especially for Sunday night dinner! You can serve it alone, with biscuits, or chopped over a salad. Endless possibilities!

Continue Reading

Chicken Thighs With Salty Olives and Prosciutto

chicken thighs

These chicken thighs are the easiest Monday night recipe! This dish comes together in 30 minutes or less. No more Monday moody blues! Now you have this dish to look forward to! No one will ever know how fast you threw this meal together once they taste this sauce. The prosciutto and olives add a saltiness to this lemon cream sauce that mimics sauces that simmer for hours.

On Mondays I work a very late shift. Patrick always waits for me to eat so I have to get creative with our dinners. I need something that I can cook very quickly, but still has that great comfort food vibe. Usually I will save our pasta night for Monday since you can boil noodles in under 15 minutes.


You start out with boneless skinless chicken thighs tossed lightly in corn starch. In a saute pan I heat up a little olive oil and brown the chicken thighs. I cook them to about 95 % done. Then remove from the pan. Then all the remaining ingredients are tossed in the pan and cooked down before adding the chicken back in. I used angel hair because I think this cut of pasta soaks up the sauce a little better then some other cuts. This dish really is all about the sauce!

Chicken Thighs With Salty Olives and Prosciutto
Cuisine: Dinner, Poultry
Prep time:
Cook time:
Total time:
Serves: 3-4
Crispy chicken thighs over angel hair pasta, smothered in a salty lemon cream sauce with olives and prosciutto.
  • 1 pound of boneless skinless chicken thighs
  • 1/2 cup of corn starch
  • 2 tbsp olive oil
  • 1 tbsp chopped garlic
  • 1 tbsp smoked paprika
  • 1/2 cup of marinated olives (or your favorite olive)
  • 5 slices of prosciutto
  • 1 lemon
  • 1/4 cup of cream
  • 1 cup of chicken stock
  • salt and pepper
  • 4 servings of cooked pasta
  1. Prepare pasta and strain.
  2. Heat olive oil in a large saute pan over medium heat.
  3. Toss chicken in the corn starch.
  4. Tap off excess.
  5. Brown the chicken in the sauce pan.
  6. Cover to cook through. ( Takes about 10 minutes depending on how thick they are)
  7. Remove the chicken.
  8. Brown the prosciutto and garlic.
  9. Add 1/2 cup of the chicken stock to the pan and turn up the heat.
  10. Whisk or scrap the bottom to get everything up from the bottom of the pan.
  11. Add the olives and lemon juice.
  12. (If the chicken stock reduces down too quickly just add the remaining 1/2 cup)*
  13. Lower the heat to medium low and add in the cream and stir.
  14. Season with the paprika, salt and pepper.
  15. Add the chicken back into the pan and cook until no longer pink.
  16. Serve over pasta.
  17. * I used 1 full cup of stock. I started with half a cup then after the stock cooked down and I scrapped all those beautiful brown bits up I felt like it was reducing too quick and added more. It is honestly your preference to how much sauce you want over the pasta.

chicken thighs

Thanks for stopping by! I’m going to go recreate this again now. These pictures brought back too many memories :p

Continue Reading

Buffalo Chicken Tacos Stuffed With Hand Cut Fries

buffalo chicken tacos

I might have had chicken in every meal for the past 7 days straight. I can’t help myself. Chicken has been on sale at the local grocery store all month and my freezer is packed full of different cuts. Thighs with skin, boneless thighs without skin, breast, tenders, thin cutlets… the list goes on. I am proud to say that I haven’t been bored yet. Some how each dinner gets more creative than the last.

buffalo chicken tacos

Buffalo Chicken Tacos Stuffed With Hand Cut Fries
Recipe Type: Chicken, Tacos
Prep time:
Cook time:
Total time:
Serves: 4
Buffalo Chicken Tacos Packed With Hand Cut Fries
  • 1 pound of chicken breast cut into 1 inch pieces
  • 1 cup of flour
  • 1 cup of panko
  • 1 tbsp garlic powder
  • 1 tbsp salt
  • 1 tbsp cayenne pepper
  • 2 tbsp paprika
  • 2 eggs
  • 1/2 cup of milk
  • 1 russet potato cut into wedges or thin even sticks
  • 3 cups of canola oil for frying
  • monterey jack cheese
  • 1 cup of ranch dressing
  • 1 cup of hot sauce
  • 1 tsp chopped garlic
  • 2 tbsp of butter
  • 1 cup of lettuce chopped
  • small flour tortillas
  1. In a large bag add in the flour, panko, garlic powder, salt, pepper, and paprika
  2. Toss in the chicken and coat evenly
  3. In a bowl mix the eggs and milk
  4. Add in the chicken
  5. Move the chicken back into the bag of flour mix
  6. Toss again to coat evenly
  7. Fry in the canola oil until cooked to 165 degrees
  8. drain on a paper towel
  9. In a sautee pan heat the hot sauce, garlic, and butter
  10. Toss the chicken in the sauce
  11. Cook the potatoes in the oil until golden brown
  12. Season with salt and let rest on paper towel
  13. To assemble start with the tortillas
  14. Sprinkle the cheese over the tortillas
  15. Add chicken and fries
  16. Top with lettuce and ranch


buffalo chicken tacos

These buffalo chicken tacos are so cheesy and spicy. Layers of monterey jack, crispy fried chicken, garlicy buffalo sauce, hand cut fries, ranch, and lettuce all wrapped up in a flour tortilla. It is definitely one of my new favorite combos. I am pretty sure I am obsessed with fries stuffed into any taco or burrito.

buffalo chicken tacos

Obviously you can customize these fries to your liking, but I like mine fully cooked and slightly soggy. I know that sounds crazy, but it just makes it so easy for them to soak up the hot sauce.

buffalo chicken tacos

Tacos are so versatile. You can change up almost any ingredients and just wrap up in a tortilla. Buffalo chicken just happens to be one of my personal favorite fillings!

Continue Reading

20(ish) Minute Tuesdays : Chicken Kabobs With Fresh Jalapeno Chimichurri


I have been dying to make a chimichurri sauce ever since my mom send me a new food processor. Seriously, the most handy device in the kitchen. Most of the sauces chimichurri sauces I love are amazing straight from the processor. This sauce I brushed onto the kabobs as they grilled. The result was perfectly juicy chicken and veggies with crispy edges. This meal can be prepared in around 20 minutes! It is so fast and flavorful!

Side note- Patrick and I found this tiny restaurant tucked away on a back road Sunday. The menu was a mix of Korean flavors with a Mexican twist. Korean BBQ tacos with freshly pickled jalapenos and cabbage slaw tossed in a light vinaigrette. They served a side of double fried french fries seasoned with sesame oil and lemon pepper. Such a great find! Last Friday we took the kids to the food truck friday event down town and shared some of the most amazing treats. My favorite indulgence was a homemade biscuit topped with buttermilk fried chicken, fried green tomatoes, bacon jam and fresh pimento cheese. I cannot even describe how amazing each bite was. Fluffy buttery biscuit with crunchy tomato and juicy chicken. I see many more food truck visits in my future!

image2 (60)

20 Minute Tuesdays : Chicken Kabobs With Fresh Jalapeno Chimichurri
Recipe Type: Chicken, Kabobs
Prep time:
Cook time:
Total time:
Serves: 2
Juicy chicken kabobs brushed with fresh jalapeno chimichurri.
  • 1 pound of chicken breast
  • 1 red bell pepper
  • 1/2 of a white onion
  • 1 bunch of fresh parsley
  • 1 sprig of fresh oregano
  • 2 tbsp of olive oil
  • 1/2 stick of melted butter
  • 1 tsp salt
  • 1 tsp pepper
  • pinch of crushed red pepper
  • 2 tbsp chopped garlic
  • 1 fresh jalapeno
  • 1 bag of mini red potatoes
  1. I use a charcoal grill, but preheat any grill you have available.
  2. Quick tip for cooking potatoes fast- dump potatoes in a tupperware. Poke a few holes in each. Set the lid on top, but do not seal the entire way. Microwave on high for 5-6 minutes. Set to the side to cool slightly.
  3. Cut chicken, onion and pepper into even chunks. Slide onto a kabob skewer. I prefer metal.
  4. On a separate skewer add all the potatoes.
  5. In a food processor blend herbs, spices olive oil, jalapeno and butter.
  6. Lay the skewers on the grill and brush the chimichurri onto the meat and veggies.
  7. Cook on each side for 10 minutes.
  8. Brushing extra chimichurri as you flip.
  9. Cook until chicken temp reaches 165 degrees.
  10. Let rest.

If you want something a little extra smash all the potatoes with a fork when you remove them from the grill. Top with garlic powder, cracked pepper and cheddar cheese.

I am pretty sure I will make this meal a few times a week. It was so amazing. Light and healthy, yet filling!

Continue Reading

Crispy Spicy Lemon Grass Chicken Thighs With Pan Seared Potatoes

chicken thigh

Chicken thighs can always be found in our kitchen. Boneless, skinless or bone-in. We do not discriminate! Thigh meat is so much more forgiving when compared to chicken breast. The meat stays so juicy and tender.

And these potatoes! O. M. G. They have a nice crispy skin with a fluffy center. They are perfect with these chicken thighs.

chicken thigh

Chicken thighs are also incredibly versatile. We make them in so many different marinades. Today I wanted to try something different. I picked up some lemongrass puree over the weekend and I have been dying to use it in a marinade. These thighs have a crisp skin and really tender meat.

Crispy Spicy Lemon Grass Chicken Thighs With Pan Seared Potatoes
Recipe Type: Poultry
Prep time:
Cook time:
Total time:
Serves: 2
Crispy chicken thighs with a spicy lemon grass marinade.
  • For The Chicken-
  • Bone-in chicken thighs
  • 1 tbsp pureed lemon grass
  • 3 cloves of vodka chopped
  • 1 tbsp fresh ginger
  • 2 tbsp honey
  • 2 tbsp sriracha
  • 1 tsp garlic powder
  • salt & pepper
  • For The Potatoes-
  • 2 large russet potatoes
  • 2 tbsp olive oil
  • salt and pepper
  • fresh lemon
  1. For The Chicken-
  2. Mix together all the ingredients for the chicken and marinade in the fridge for at least 1 hour.
  3. Preheat the oven to 400 or set up a grill. (I use a charcoal grill)
  4. I grilled on each side for 15 minutes.
  5. Grill the thighs until internal temperature is 165.
  6. For The Potatoes-
  7. Slice the potatoes about 1/2 inch thick.
  8. Place them in a microwave safe bowl and cover with plastic wrap.
  9. Microwave for 5 minutes or until tender.
  10. Heat a frying pan over medium high heat and add olive oil.
  11. Sear the potatoes until golden brown.
  12. Salt and pepper to taste.
  13. Squeeze fresh lemon to finish.

You can swap the potatoes for fresh greens and make it a low carb meal! These chicken thighs are always a hit in our house. So fast and easy. I love the twist with the lemon grass and ginger. The thighs came out so light and fresh while the potatoes were salty and crisp!

chicken thighs

Please please say you will make these! They will be your new summer best friends!

Continue Reading

Spicy Fried Chicken

spicy fried chicken

There  comes a time in everyone’s life where you have to decide: breast or thigh? I very rarely had fried chicken growing up. In an Italian home you typically have chicken roasted and incorporated into dishes. In my adult life I became very fond of the grilled chicken thigh, but never did I ever think I would be partial to frying chicken thighs. I always preferred breast. I even prided myself in being able to fry such juicy pieces of chicken while using the leanest part available.

Today I am here to introduce you to the fried chicken thigh. And I have no regrets. My signature spicy coating over a boneless skinless thigh retains so much juice and flavor while still being very easy to pull apart. This is crucial if you are serving as a sandwich. That is the biggest problem with fried breast on a sandwich. Trying to take a bite without pulling the entire piece of chicken with you.

For the seasoning I highly recommend using the Kroger brand pork seasoning. It has low salt and is almost 50% paprika which is the key to getting that super dark rich fried chicken coloring. You are welcome to make your own. It is a blend of paprika, brown sugar, pepper, garlic powder, onion powder, and a dash of salt.

chicken thigh

Spicy Fried Chicken
Recipe Type: Chicken, Poultry, Fried
Prep time:
Cook time:
Total time:
Serves: 4
Spicy fried chicken bursting with juices and flavor.
  • 1 pound boneless skinless chicken thighs
  • 2 cups of AP flour
  • 1 cup panko crumbs
  • 4 tbsp pork rub
  • 1 tsp salt
  • 2 tsps red pepper
  • 2 cups of milk
  • canola oil for frying
  1. Marinate the chicken thighs while the oil is heating in the milk with 2 tbsp of the pork rub.
  2. Heat the oil to 350.
  3. You know it is ready if you sprinkle a little flour over the oil and it immediately bubbles.
  4. Mix together the flour, panko, and seasoning.
  5. Add the chicken making sure to pat the mixture heavily on top.
  6. I like to shake off a little then drop the thigh back into the flour.
  7. Fry 2 at a time or as many as you can without crowding.
  8. The batter will be a deep reddish golden brown.
  9. Cool over paper towels to soak extra oil and lightly salt each piece.


Try this recipe as a sandwich! My favorite way is sriracha, mayo, lettuce, tomato, and chicken on a potato bun. Or with creamy slaw!

Continue Reading

Cajun Alfredo With Grilled Chicken and Shrimp (AND ZOODLES)

cajun alfredo

So I finally made it. I am only one day away from completing my first 14 day cycle on this carb and sugar cleanse. I bought a veggie spiralizer so I can replace my pasta with zucchini. I know that is not for everyone – including my boyfriend. So, for this recipe to help ease you into the low carb lifestyle I have included some fresh pasta as well. I can eat this without the pasta. The sauce over the zucchini is delicious.

You do not have to add chicken and shrimp, but I personally just like the variety. The zucchini noodles soak up the cheese sauce perfectly.

I bought a $15 grill from target I like to use for these kind of recipes. It is so easy and chars the shrimp exactly the way I like it.


Cajun Alfredo With Grilled Chicken and Shrimp (AND ZOODLES)
Recipe Type: pasta, low carb
Prep time:
Cook time:
Total time:
Serves: 4
Cajun shrimp and chicken over fresh pasta mixed with zucchini noodles sauteed in alfredo sauce.
  • 2 large zucchinis
  • 2 oz fresh pasta
  • 1 clove of garlic chopped
  • 4 oz shredded Parmesan
  • 1/4 heavy cream
  • 1/4 chicken stock
  • 1/2 pound of large peeled shrimp
  • 1/2 pound of boneless skinless chicken breast
  • 1/2 stick of salted butter
  • salt and pepper
  • 1 tbsp paprika
  • 1 tbsp garlic powder
  • 1 tbsp red pepper
  • 1 tbsp italian seasoning
  1. Set up the grill then prepare the chicken and shrimp.
  2. Liberally season the chicken and shrimp with salt and pepper.
  3. Grill until the shrimp are pink and blistered and the chicken is cooked through,
  4. Spiralize the zucchini.
  5. Melt the butter in a sautee pan and sautee the zucchini and garlic.
  6. Add the chicken stock and cook until “noodles” are tender over medium high.
  7. Add the heavy cream and cook at medium.
  8. When the sauce starts to thicken add in the cheese and spices.
  9. Reduce to a simmer and let the sauce finish thickening,
  10. Add in the fresh pasta.
  11. Toss in the shrimp and chicken.
  12. Top with parm.

If you are feeling adventurous skip the fresh pasta altogether! Enjoy!

Continue Reading

Jalapeno Honey Butter and Spicy Fried Chicken

   image4 (2)

   Honey butter is one of my favorite indulgences. The richness of the salted butter combined with the sweet smooth honey flavor just cannot be beat. This brings back memories of Sunday dinners when I was growing up. My mom usually paired a comforting bowl of chili with corn bread twists and hot honey butter. I wanted to spice things up a little bit and added some jalapeno. It ended up being the perfect balance of salty, sweet and spicy. This entire meal was built around this jalapeno honey butter to be honest. Just try not to eat it all! Savory toast smothered in this butter topped with crispy chicken breast. The side dish possibilities are endless.

What you need:

For the jalapeno honey butter-

1 fresh jalapeno – seeded, ribs removed, and finely chopped

2 tbsp salted butter

1 tbsp honey

For the chicken-

2 chicken breasts

2 cup of flour

1 tsp paprika

1 tsp salt

2 tsp cayenne pepper

1 tsp garlic powder

1 tsp italian seasoning

1 egg

1 cup of milk

peanut oil for frying

Sourdough Bread


For the honey butter:

Melt the butter and mix in the jalapenos and honey. Once combined place in the freezer for 10 minutes.

For the chicken:

I preheated a deep fryer with the peanut oil at 375. Mix together the egg and milk. Add chicken and soak while the rest of the ingredients are put together. In a separate bowl mix together flour and spices. Drop chicken into the flour mix and cover entirely. Fry the chicken until internal temp is 155 (the chicken will continue to rise to 165 once you let rest). My chicken was about 1/2 inch thick and took around 15 minutes to fry. Remember to flip the chicken half way through for even coloring.

Let chicken rest for at least 10 minutes then slice in half.

Toast the sourdough bread and top with the chilled butter.

Serve alone or with your choice of side.

image3 (1)



Continue Reading