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Chicken Po' Boy Recipe

Fried Chicken Po' Boys with Spicy Remoulade Sauce are a true New Orleans favorite, and the perfect way to celebrate Mardi Gras!

Prep Time
10 mins
Cook Time
10 mins
Total Time
16 mins
Servings: 4
Calories: 1121 kcal
Course: Main Course , Dinner
Cuisine: American

Ingredients

  • 1 French baguette or roll (long loaf)
For the Chicken:
  • 2 chicken breasts fileted into 2 thin halves each
  • 1 cup milk
  • 1 egg
  • 1 1/2 cup Wondra flour
  • 1 Tablespoon Cajun Seasoning
  • vegetable oil for frying
For the Coleslaw:
  • 1 cup shredded cabbage
  • 1/2 cup shredded carrots
  • 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 minced garlic 
  • 1/2 teaspoon Cajun Seasoning
  • paprika to taste

Instructions

    Cup of Yum
  1. Slice the French baguette loaf, sliced into 4 sections, then sliced open on one side to fill.
  2. Mix together the sauce ingredients for the coleslaw then toss with the cabbage and carrots. Refrigerate until ready to use.
  3. Mix together the ingredients for the Remoulade sauce. Refrigerate until ready to use.
  4. 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.
  5. 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.
  6. Fry for three to five minutes or until lightly browned on each side. Remove from hot oil and set on paper towels.
  7. Spread Remoulade sauce inside the bottom half of the the cut roll/baguette.
  8. Add chicken and top with coleslaw. Serve immediately.

Notes

  • Tips for Best Fried Chicken
  • Flour - If you don't have Wonda flour, regular all-purpose flour will work too.
  • Oil - Use either vegetable, canola, or peanut oil to fry the chicken.
  • Cooling- Once the chicken is fried, set it on a baking sheet with a wire rack to let it cool all around the chicken while the drippings from the oil fall onto the baking sheet through the wire rack squares.
  • Soaking - Make sure to pat dry with paper towels to soak up excess grease or place it on a baking sheet.
  • Dutch oven - I like to use my dutch oven for frying the chicken. I make smaller batches and only cook two to three chicken pieces at a time. It can hold the oil and not splash out as easily as a shallow pan.
  • Bread - Try it with a homemade biscuit that is thick to hold the chicken. This gives another southern favorite taste!

Nutrition Information

Calories 1121kcal (56%) Carbohydrates 120g (40%) Protein 44g (88%) Fat 53g (82%) Saturated Fat 10g (50%) Cholesterol 144mg (48%) Sodium 1027mg (43%) Potassium 885mg (25%) Fiber 8g (32%) Sugar 17g (34%) Vitamin A 7368IU (147%) Vitamin C 25mg (28%) Calcium 169mg (17%) Iron 7mg (39%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 1121

% 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.