Chicken Po' Boy Recipe
American (Cajun/Creole) · Main course · 35 min total
A classic New Orleans sandwich featuring crispy fried chicken, tangy pickles, and creamy remoulade sauce on a soft French roll.
20
min prep
min prep
15
min cook
min cook
4
servings
servings
650
kcal/serving
kcal/serving
Ingredients
- 1 lb boneless skinless chicken thighs, cut into strips
- 1 cup buttermilk
- 1 cup all-purpose flour
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Vegetable oil for frying
- 4 French rolls or hoagie buns, split
- 1/2 cup remoulade sauce (store-bought or homemade)
- 1 cup shredded lettuce
- 1 large tomato, sliced
- 1/2 cup dill pickle chips
Instructions
- In a bowl, combine chicken strips and buttermilk. Marinate for at least 15 minutes (or up to 2 hours in the fridge).
- In a shallow dish, whisk together flour, paprika, garlic powder, onion powder, cayenne, salt, and pepper.
- Remove chicken from buttermilk, letting excess drip off. Dredge each piece in the seasoned flour, pressing to adhere.
- Heat about 1 inch of oil in a large skillet to 350°F (175°C). Fry chicken in batches until golden brown and cooked through, about 4-5 minutes per side. Drain on paper towels.
- Toast the split rolls lightly under the broiler or in a dry skillet.
- Spread remoulade sauce on both sides of each roll.
- Layer lettuce, tomato slices, fried chicken, and pickle chips on the bottom half of each roll. Close with top half and serve immediately.
Tips
- For extra crunch, double-dredge the chicken: dip in buttermilk, then flour, then buttermilk again, then flour.
- Remoulade sauce can be made by mixing 1/2 cup mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon ketchup, 1 teaspoon hot sauce, 1 teaspoon pickle relish, and a pinch of paprika.
- Leftover fried chicken can be reheated in a 350°F oven for 10 minutes to maintain crispiness.
AI estimate may be inaccurate · Terms