Cajun Fried Chicken Po’Boys

These Cajun Fried Chicken Po’ Boys with a homemade Remoulade Sauce are a true New Orleans classic, and the perfect sandwich for a weekend lunch!

These Cajun Fried Chicken Po’ Boys with a homemade Remoulade Sauce are a true New Orleans classic, and the perfect sandwich for a weekend lunch! This crispy, Cajun fried chicken po’boy sandwich is perfect for everything from a Game Day snack to dinner with friends! Crispy chicken pieces are inside crispy French bread and covered in homemade remoulade sauce for a true authentic New Orleans flavor!

WHAT IS A PO’BOY SANDWICH?

The name of course, is short for “poor boy” because they were considered to be a cheaper way to eat a meal. The signature Louisiana sandwich is served on a French roll or baguette filled with meat or seafood and many times topped with a nice Remoulade sauce, Cole slaw, tomatoes and sometimes pickles.

WHAT IS A REMOULADE SAUCE?

Po’ boys are also traditionally served with remoulade sauce of some sort, which is a Louisiana style mayonnaise-based sauce that’s loaded with tons of flavors and spices! In my opinion, the remoulade sauce is really what makes the Po’ Boy! This Cajun Fried Chicken Po’ Boy recipe is very easy to make. I know it probably sounds intermediating, but don’t worry…you can find all the ingredients for this recipe right in your local grocery store.

Questions about these Cajun Fried Chicken Po’Boys? Did you make this recipe? Let me know in the comments below! Tag me #chefelizabethreese on Instagram, I’d love to see your creations!

Cajun Fried Chicken Po'Boys

These Cajun Fried Chicken Po’ Boys with a homemade Remoulade Sauce are a true New Orleans classic, and the perfect sandwich for a weekend lunch!

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Prep Time 4 hours hrs 20 minutes mins

Cook Time 30 minutes mins

Servings 6

Ingredients

  

For the Marinade

• 2½ lbs Boneless skinless chicken tenderloins
• 2 Cups Buttermilk
• 1/3 Cup Hot sauce
• 1 Teaspoon Kosher salt
• 1 Teaspoon Black pepper
• 1 Tablespoon Garlic powder
• 1/2 Teaspoon Cayenne pepper
• 1/2 Tablespoon Paprika
• 1 Tablespoon Creaole Seasoning

For the Seasoned Flour

• 2-3 Cups All purpose flour
• 2 Tablespoons Creole seasoning
• 1 Teaspoon Black pepper
• 1 Tablespoon Cornstartch
• 1 Teaspoon Kosher salt
• Canola oil for frying
• 1 Tablespoon Garlic powder
• 1/2 Tablespoon Paprika

For the Sandwiches

• 1 Cup Mayonnaise
• 3 Tablespoons Dijon mustard
• 1-2 Tablespoons Sriracha
• 1 Tablespoons Dill pickle juice
• Paprika, as needed
• Creole seasoing, as needed
• Pickle slices, as needed
• Coleslaw bag mix
• 1-2 Thinly sliced tomatoes
• 2 Loaves french bread or baguettes, split

Instructions

 

• Put the chicken in a large zip lock bag or bowl and add the buttermilk and remaining marinade ingredients and toss until the chicken is coated. Refrigerate for at least 4 hours or overnight.
• Combine the flour, and the remaining flour ingredients in a large shallow dish or disposable grocery bag. 
• Remove the chicken from the marinade and dredge each piece in the seasoned flour. Shake off any excess and transfer to a cooling rack.
• Fill a large cast-iron skillet about halfway with canola oil and heat over medium heat. Line a baking sheet with paper towels and set a cooling rack on top.
• Add 5 pieces of chicken in at a time and cook for about 3 to 4 minutes, then flip and cook until the chicken is golden brown about 3 to 4 minutes more. 
• Remove to the prepared cooling rack and let sit for 5 minutes. 
• While the chicken is resting, mix together the mayonnaise, Dijon, pickle juice, sriracha, paprika and creole seasoning in a small bowl. Spread the mixture on both sides of the bread. Lay the pickles and tomatoes on top of the remoulade sauce on one side of each piece of bread. Add a few chicken tenderloins to each. Top with Cole slaw and the top pieces of the bread. Cut each loaf in half, then cut into another half. Enjoy!