Chicken Po' Boy Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
6 mins
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Total Time
16 mins
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Servings
4
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Calories
1121 kcal
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Course
Main Course, Dinner
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Cuisine
American
Chicken Po' Boy Recipe
Description
This Chicken Po' Boy Recipe starts with chicken breasts thinly sliced and dipped into a mixture of milk and egg to moisten the meat and help the seasoned Wondra flour coating adhere evenly. The flour is combined with Cajun seasoning to lend a mildly spicy and aromatic profile to the fried chicken. Cooking in vegetable oil crisps the chicken pieces to a golden brown exterior while keeping them tender inside.
The sandwich accumulates layers of texture and flavor: the crusty French baguette forms a sturdy base, a homemade remoulade sauce adds creamy spice and zest, and a coleslaw combining shredded cabbage and carrots tossed with a sweetened mayonnaise-based dressing provides a fresh crunch. This balance is essential to the appeal of the po' boy, offering both richness and brightness with every bite.
Typically served immediately to best preserve the fried chicken's crispiness, this sandwich makes a filling lunch or casual dinner. The recipe includes tips for substituting the flour and oil and recommends allowing the fried chicken to cool slightly on a wire rack to avoid sogginess.
Ingredients
- 1 Baguette Bread long loaf, or roll
For the Chicken:
- 2 chicken breast fileted into 2 thin halves each
- 1 cup milk
- 1 egg
- 1 1/2 cup wondra flour brand name
- 1 Tablespoon Cajun seasoning
- vegetable oil for frying
For the Coleslaw:
- 1 cup cabbage shredded
- 1/2 cup carrot shredded
- 1/2 cup mayonnaise
- 2 Tablespoons sugar
- 1/2 Tablespoon cider vinegar
For the Remoulade Dressing
- 1/2 cup mayonnaise
- 1 Tablespoon ketchup
- 1/2 teaspoon sriracha hot sauce
- 1/2 teaspoon pickle juice
- 1/2 teaspoon horseradish
- 1/2 teaspoon garlic minced
- 1/2 teaspoon Cajun seasoning
- paprika to taste
Instructions
- Slice the French baguette loaf, sliced into 4 sections, then sliced open on one side to fill.
- Mix together the sauce ingredients for the coleslaw then toss with the cabbage and carrots. Refrigerate until ready to use.
- Mix together the ingredients for the Remoulade sauce. Refrigerate until ready to use.
- Filet the two chicken breasts so that you have four thin pieces of chicken. In one small bowl mix together the milk and egg. In another small bowl mix together the Wondra flour and Cajun seasoning.
- Heat a thin layer of vegetable oil in a large fry pan over medium heat. Dip each piece of chicken in the milk mix, then coat thoroughly in the flour mix.
- Fry for three to five minutes or until lightly browned on each side. Remove from hot oil and set on paper towels.
- Spread Remoulade sauce inside the bottom half of the the cut roll/baguette.
- Add chicken and top with coleslaw. Serve immediately.
Notes
- If Wondra flour isn't available, all-purpose flour works well as a substitute.
- Use vegetable, canola, or peanut oil for frying to ensure a neutral flavor and proper frying temperature.
- After frying, place chicken on a wire rack over a baking sheet to drain excess oil and keep the coating crisp.
- Pat fried chicken dry with paper towels to remove any residual grease before assembling the sandwich.
- A thick homemade biscuit can replace the baguette for a different Southern-style sandwich experience.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 1121 kcal
% Daily Value*
| Calories | 1121kcal | 56% |
| Carbohydrates | 120g | 40% |
| Protein | 44g | 88% |
| Fat | 53g | 82% |
| Saturated Fat | 10g | 50% |
| Cholesterol | 144mg | 48% |
| Sodium | 1027mg | 43% |
| Potassium | 885mg | 19% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
| Vitamin A | 7368IU | 147% |
| Vitamin C | 25mg | 28% |
| Calcium | 169mg | 17% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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