Blackened Chicken Po'Boy

The Story

A po'boy isn't a sandwich — it's a structure with load-bearing components. The bread must be right (crusty outside, soft inside), the protein must be blackened to provide contrast, and "the dress" is non-negotiable: lettuce, tomato, pickles, and a remoulade or spiced mayo. Every element has a job.

Instructions

1. Pound the Chicken. Pound chicken breasts to an even ¾-inch thickness — this ensures even cooking and prevents dry edges while the center finishes. Coat both sides with Hammer Blend. The pounded breast has more surface area, which means more crust.
2. Blacken. Heat cast iron with clarified butter over very high heat. Cook the breasts 5–6 minutes per side, pressing firmly in the first minute to ensure full contact. The crust will be very dark. Internal temp at 165°F. Rest 5 minutes before slicing on the bias.
3. Build the Po'Boy. Toast the split rolls under the broiler until just golden. Spread Hammer mayo on both cut surfaces. Layer shredded lettuce, sliced chicken, tomato, pickles, and red onion. Press down firmly and wrap in paper for 2 minutes if you're not eating immediately — this melds the components. Cut in half and serve with extra hot sauce on the side.

Pro Tips

• "Dressed" means lettuce, tomato, pickles, and mayo. If someone asks for it undressed, that's their loss and their decision.