Nashville Hot Chicken Po Boy

Marinade

• 2 package Bell & Evans Boneless Chicken Breast, cut into bite size pieces
• 2 cups buttermilk
• 1/2 cup dill pickle brine
• 1 packet ranch seasoning
• 1 Tbsp Dijon mustard
• 2 cloves garlic, minced
• 2 tsp crushed red pepper
• 1 tsp smoked paprika
• 1 tsp coarse ground pepper
• 1 tsp Steak Salt

Combine ingredients and marinate chicken for at least 2 hours, preferably overnight.  Before cooking, drain marinade & pat dry with paper towel.

Nashville Hot Chicken Glaze

• 1/2 cup butter, melted
• 2 tbsp Mikes Hot Honey
• 2 Tbsp brown sugar
• 1 tsp smoked paprika 
• 1/2-1 tsp cayenne 
• 1 garlic clove, minced

Combine ingredients in a small sauce pan and bring to a simmer, remove from heat when it begins to thicken.

Po Boy Ingredients

• French rolls
• dill pickles, roughly chopped
• diced tomato
• shredded lettuce
• mayo

1. Preheat flat top or large skillet over medium-high heat. 
2. Lightly oil cooking surface and add chicken. Cook for 4-5 minutes without touching allowing the chicken to brown.  Stir and continue cooking for an additional 4-5 minutes until almost cooked through.  
3. Add the Nashville Hot Chicken Glaze and stir to combine and coat the chicken. Remove from heat when chicken is cooked through (165 degrees).
4. Finally assemble the po boy with mayo, lettuce, chicken, pickles & tomatoes.