An easy recipe for chicken Po' Boy, sandwich usually prepared with fried shrimps or roast beef. This chicken Po' Boy recipe with homemade remoulade sauce is perfect for everything for a lazy weeknight! Crispy chicken strips are nestled inside crispy french bread and covered in sauce of authentic New Orleans flavor.
My personal favorite is boneless fried chicken pieces. Just add some lettuce, onions, and a spicy homemade remoulade sauce and you've got a meal as far as I'm concerned. Chips optional. It's not a delicate sandwich for sure plus you can make them as large or as small as you like. The remoulade sauce is amazing. You can use it on salads, as a dip, or do what I do and just suck it off the spoon. For this recipe you'll need, chicken cut into strips, cornmeal, flour, ground black pepper, salt, garlic powder, chili powder, buttermilk, eggs, olive oil French bread or hoagie rolls, lettuce, onion, mayonnaise, hot sauce, Dijon mustard, garlic, smoked paprika or paprika, juice from spicy sweet pickles, horseradish, garlic, Cajun or creole seasoning, and horseradish.
Prep Time: 20 mins Cook Time: 10 mins Total Time: 30 minsIngridients:
For Chicken:
500grams chicken breast
1/2 cup cornmeal
1/2 cup flour
2 tbsp ground black pepper
1 tbsp salt
2 tbsp garlic powder
2 tbsp chili powder
2 large eggs
1 cup butter milk
olive oil
2 French bread or hoagie rolls,
1/2 cup shredded lettuce(or more if needed)
1 red onion
For Remoulade Sauce Ingredients:
1 1/4 mayonnaise
3 tbsp hot sauce
1/4 cup dijon mustard(creole mustard if possible)
4 cloves garlic(minced)
2 tbsp smoked paprika or paprika
1 tbsp juice from spicy sweet pickles
2 tsp horseradish
2 tsp cajun or creole seasoning
Instruction:
Remoulade Sauce:
1. Mix all the ingredients together in a medium bowl. The remoulade is better if left for a few hours to let the flavors meld. Keep refrigerated. Store in a tightly covered container in the refrigerator.
2. Cut each chicken breast lengthwise into 4 strips. Combine cornmeal, flour, ground black pepper, salt, and garlic powder in a shallow dish. Rub spice mixture onto chicken pieces.
3. In a medium bowl, whisk buttermilk and egg to combine.
4. Dredge chicken in flour mixture, dip into buttermilk mixture, then return to flour mixture, turning to coat all sides.
5. Pour 1 inch of oil into a large pan over medium-high heat.
6. When oil reaches 175º C add chicken in a single layer, and cook until well browned all over and no longer pink in the center, about 6 minutes. As chicken is done, transfer to a paper towels. Repeat the process until all the chicken is cooked.
7. Slice the bread almost all the way through but leave a "hinge" on the bottom.
8. Open it up, brush with olive oil, and toast under the broiler, watching carefully so it doesn't burn.
9. Spread a layer of the remoulade on the toasted bread.
10. Cover with shredded lettuce. Lay the red onions slices over the lettuce.
11. Add a generous amount of the hot chicken strips and drizzle with more remoulade sauce.
12. Ready to go.
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