Chicken Po Boy
Crispy fried chicken tenders loaded into French rolls with a zesty remoulade sauce, fresh lettuce, tomato, and pickles — a classic New Orleans street sandwich you can make right at home!
Equipment
- Deep-fat fryer or electric skillet
- Cooking thermometer
- Shallow bowls
- Slotted spoon
- Paper towels
Ingredients
Remoulade Sauce
- 1/2 cup mayonnaise
- 1 tbsp dill pickle relish
- 2 tsp lemon juice
- 2 tsp Louisiana-style hot sauce
- 1 garlic clove minced
- 1/2 tsp Worcestershire sauce
- 1/2 tsp Dijon mustard
- 1/4 tsp paprika
Fried Chicken
- 1/2 cup buttermilk
- 2 tbsp Louisiana-style hot sauce
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp garlic powder
- 1/4 tsp cayenne pepper
- 1 lb boneless skinless chicken breasts cut into 1-in. cubes
- oil for deep-fat frying
Sandwiches
- 4 French sandwich rolls split
- 2 cups shredded lettuce
- 2 plum tomatoes sliced
- 1/2 cup dill pickle slices
Instructions
- In a small bowl, mix the mayonnaise, dill pickle relish, lemon juice, hot sauce, minced garlic, Worcestershire sauce, Dijon mustard, and paprika until well combined. Refrigerate until ready to assemble.
- In a shallow bowl, whisk together the buttermilk and hot sauce. In a separate shallow bowl, combine the flour, cornmeal, salt, paprika, garlic powder, and cayenne until evenly mixed.
- Coat the chicken cubes in the buttermilk mixture. Then dip into the flour-cornmeal mixture to coat both sides evenly. Shake off any excess breading.
- In an electric skillet or deep-fat fryer, heat oil to 375°F (190°C).
- Fry the chicken in small batches for 3 to 4 minutes until golden brown and cooked through. Remove with a slotted spoon and drain on paper towels.
- Spread the prepared remoulade sauce on the cut sides of each roll. Fill with shredded lettuce, tomato slices, dill pickle rounds, and the crispy fried chicken. Serve immediately.
Notes
For extra crispy chicken, let the breaded pieces rest for 5 minutes before frying. Don't overcrowd the fryer — fry in small batches to keep the oil temperature steady at 375°F. The remoulade sauce can be made a day ahead and stored in the fridge for even better flavor.
