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close up of fried chicken po' boy in small wire basket

Chicken Po’ Boys With Remoulade Sauce

  • Author: Quin Liburd
  • Prep Time: 30m
  • Cook Time: 10m
  • Total Time: 40m
  • Yield: 4 1x
  • Category: Main Entree
  • Method: Deep Frying
  • Cuisine: Southern

Description

This New Orleans classic sandwich cannot be beat; chicken po’ boys with spicy creole remoulade sauce. Crispy fried buttermilk chicken pieces piled together with cool + crisp lettuce, juicy tomatoes, and dill pickles on toasty bread. Big time cajun/creole flavors throughout. This is comfort food at its finest, y’all!


Ingredients

Scale

For the remoulade sauce:

  • 1 cup mayonnaise (preferably Duke’s!)
  • 2 tablespoons Creole mustard (I use Zatarain’s)- see notes
  • 1 tablespoon sweet relish
  • 2 teaspoons Louisiana-style hot sauce
  • 2 teaspoons freshly squeezed lemon juice
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon prepared horseradish
  • 1 teaspoon worcestershire
  • 1 teaspoon garlic paste or 2 cloves of garlic, finely minced
  • 1/2 teaspoon Tony Chachere’s Creole seasoning- see notes

For the fried chicken:

  • 2 1/2 teaspoons kosher salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 teaspoons garlic powder
  • 1 1/2 teaspoons smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon ground mustard
  • 2 pounds boneless/skinless chicken breasts, cut into 2” pieces
  • 1 cup whole buttermilk
  • 2 teaspoons Louisiana-style hot sauce, plus more for serving
  • 1 cup all purpose flour
  • 1 cup fine yellow cornmeal
  • 1.5 quarts peanut oil, for frying– canola/vegetable oil as sub

For the chicken po’ boy sandwich assembly:

  • 4 (8-inch) French bread loaves or 4 hoagie rolls, sliced in half lengthwise, lightly toasted, and buttered
  • 2 medium-sized tomatoes, sliced thinly
  • shredded iceberg lettuce
  • dill pickle chips

Instructions

For the remoulade sauce: 

  1. In a bowl, combine the mayonnaise, mustard, sweet relish, hot sauce, lemon juice, paprika, horseradish, worcestershire, garlic, and creole seasoning together. Give everything a good stir to fully combine. Then cover the bowl tightly with plastic wrap or put the sauce into an airtight container with lid. Place the remoulade into the refrigerator until ready to use.

For the fried chicken:

  1. In a small bowl, combine all of the seasonings together: salt, pepper, garlic powder, paprika, thyme, onion powder, and ground mustard together. Stir to fully combine the spices and set aside.
  2. Add the chicken pieces into a large bowl. Season the chicken using half the amount of the spices set aside. Toss the chicken together to fully coat in the seasoning.
  3. In another bowl, combine the buttermilk and hot sauce together and stir to combine. Add the seasoned chicken pieces into the bowl and stir everything together to combine. Make sure the chicken is saturated in the buttermilk mixture. Cover the bowl with plastic wrap and transfer it into the refrigerator to marinate for at least 2 hours.
  4. In a bowl, whisk together the flour, cornmeal, and remaining spices. Take the marinated chicken out of the fridge and place next to the bowl with the flour mixture.
  5. In a large dutch oven or deep cast iron fry pan, heat up the oil. Allow oil to reach between 350°F-370°F for optimum frying levels.
  6. Working in batches– (I like to use disposable gloves for this part)…take each chicken piece and shake off excess buttermilk mixture, then dip into the seasoned flour mixture and coat the chicken all over, shaking off any excess. Fry the chicken until golden brown and crispy, about 3-5 minutes. Place the fried chicken onto a baking sheet fitted with a wire rack or a large plate lined with paper towel. Repeat this process until all of the chicken is fried- maintaining an oil temperature of at least 350°F between each batch.

For the chicken po’ boy sandwich assembly:

  1. On lightly toasted and buttered bread, smear some remoulade on the inside of your bread- then fill with sliced tomatoes, lettuce, and dill pickle chips. Lastly, top with fried chicken pieces and drizzle on more remoulade sauce. Serve immediately and enjoy!

Notes

  1. Please read the blog post in its entirety for more tips + tricks.
  2. A substitute for Creole mustard is dijon mustard.
  3. A substitute for Tony Chachere’s Creole seasoning is seasoned salt.
  4. Storing: the remoulade will keep for up to 1 week when stored in an airtight container in the fridge.

Keywords: chicken po' boy, po' boy recipe, southern food, fried chicken po' boy