Chicken Po’Boy

Total Time Prep: 30 min. Cook: 5 min./batch
Yield 4 sandwiches (1/2 cup sauce)
Test Kitchen Approved
Have a taste of authentic New Orleans with these chicken po'boy sandwiches, made with a zippy remoulade sauce.

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

Directions

  1. In a small bowl, mix the first 8 ingredients; refrigerate until assembly.
  2. 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.
  3. 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.
  4. Spread cut sides of rolls with prepared sauce. Fill with lettuce, tomato, pickles and fried chicken.

Nutrition Facts

1 sandwich with 2 tablespoons sauce: 639 calories, 37g fat (5g saturated fat), 73mg cholesterol, 1026mg sodium, 45g carbohydrate (3g sugars, 3g fiber), 31g protein.

This hearty Louisiana sandwich is packed with bold flavors. Crispy fried chicken is placed between a French sandwich roll and topped with a creamy, tangy remoulade sauce for a delightful bite. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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