Description
A classic Southern Chicken Po’Boy sandwich featuring crispy fried chicken pieces, a zesty remoulade sauce, and fresh lettuce, tomatoes, and pickles, all served on a soft French roll. Perfectly balanced with spicy, tangy, and savory flavors, this sandwich is an iconic New Orleans favorite prepared using deep frying for that irresistible crunch.
Ingredients
Remoulade Sauce
- 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-inch cubes
- Oil for deep-fat frying (vegetable or canola oil recommended)
Sandwich Assembly
- 4 French sandwich rolls, split
- 2 cups shredded lettuce
- 2 plum tomatoes, sliced
- 1/2 cup dill pickle slices
Instructions
- Make the remoulade: In a small bowl, whisk together mayonnaise, dill pickle relish, lemon juice, Louisiana-style hot sauce, minced garlic, Worcestershire sauce, Dijon mustard, and paprika until fully combined. Cover and refrigerate until ready to use to let the flavors meld.
- Coat the chicken: In a shallow bowl, mix the buttermilk and Louisiana-style hot sauce. In another shallow bowl, combine flour, cornmeal, salt, paprika, garlic powder, and cayenne pepper. Dip chicken cubes first into the buttermilk mixture, then dredge thoroughly in the flour and cornmeal mixture, ensuring they are evenly coated. Shake off excess coating.
- Fry the chicken: Heat oil in an electric skillet or deep-fat fryer to 375°F (190°C). Carefully fry the chicken pieces in batches, taking care not to crowd the pan. Fry for 3 to 4 minutes or until golden brown and cooked through. Remove and drain on paper towels. Allow the oil to return to temperature between batches for best results.
- Assemble the sandwiches: Spread a generous amount of remoulade sauce on both cut sides of the French sandwich rolls. Layer shredded lettuce, dill pickle slices, tomato slices, and fried chicken pieces inside each roll. Serve immediately to enjoy the sandwich at its crispiest.
Notes
- Maintaining the correct oil temperature is crucial to achieve crispy chicken without grease absorption.
- Do not overcrowd the frying pan; fry in small batches for best texture.
- French rolls can be lightly toasted if desired for extra crunch.
- Adjust the hot sauce quantities to modify spiciness according to your taste.
- Leftover remoulade sauce keeps well refrigerated for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Sandwich
- Method: Frying
- Cuisine: Southern American
