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Chicken Po’Boy

Chicken Po’Boy

Lily Coleman
Have a taste of authentic New Orleans with these chicken po'boy sandwiches, made with a zippy remoulade sauce.
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Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Main Dishes
Servings 4
Calories 639 kcal

Ingredients
  

  • 1/2 cup mayonnaise
  • 1 tablespoon dill pickle relish
  • 2 teaspoons lemon juice
  • 2 teaspoons Louisiana-style hot sauce
  • 1 garlic clove minced
  • 1/2 teaspoon Worcestershire sauce
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon paprika

chicken:

  • 1/2 cup buttermilk
  • 2 tablespoons Louisiana-style hot sauce
  • 3/4 cup all-purpose flour
  • 3/4 cup cornmeal
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon cayenne pepper
  • 1 pound 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 first 8 ingredients; refrigerate until assembly.
  • In a shallow bowl, mix buttermilk and hot sauce. In a separate shallow bowl combine flour, cornmeal, salt, paprika, garlic powder and cayenne. Coat chicken with buttermilk mixture. Dip in flour mixture to coat both sides; shake off excess.
  • In an electric skillet or deep-fat fryer, heat oil to 375°. Fry chicken in batches until golden brown, 3-4 minutes. Drain on paper towels.
  • Spread cut sides of rolls with prepared sauce. Fill with lettuce, tomato, pickles and fried chicken.