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Chicken Po' Boy Sandwich Recipe

American · Main course · 35 min total

A New Orleans classic featuring crispy fried chicken, tangy remoulade sauce, and fresh fixings on a crusty French roll.

Ingredients

• 1 lb boneless skinless chicken breasts, cut into strips
• 1 cup buttermilk
• 1 cup all-purpose flour
• 1 tsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• Salt and black pepper to taste
• Vegetable oil for frying
• 4 French rolls (about 6 inches each), split
• 1/2 cup remoulade sauce (store-bought or homemade)
• 1 cup shredded lettuce
• 1 large tomato, sliced
• Pickle slices (optional)

Instructions

1. Marinate chicken strips in buttermilk for at least 30 minutes (or overnight in fridge).
2. In a shallow dish, combine flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
3. Heat 1 inch of oil in a deep skillet to 350°F (175°C).
4. Dredge each chicken strip in the seasoned flour, shaking off excess.
5. Fry chicken in batches until golden brown and cooked through (about 4-5 minutes per side). Drain on paper towels.
6. Toast the split rolls lightly under the broiler or on a griddle.
7. Spread remoulade sauce on both sides of each roll.
8. Assemble sandwiches: place lettuce, tomato slices, fried chicken, and pickles (if using) on the bottom half of each roll. Top with the other half and serve immediately.

Tips

• For extra crunch, double-dip the chicken: buttermilk, flour, buttermilk, flour again.
• Remoulade can be made by mixing 1/2 cup mayo, 1 tbsp Creole mustard, 1 tsp hot sauce, 1 tsp lemon juice, 1 tsp capers, and 1/2 tsp paprika.
• Serve with hot sauce on the side for added heat.

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