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Cajun Fried Chicken Po'Boys

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 20 minutes
Cook Time 30 minutes
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 Hot Sauce
  • 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!