Introduction

Chicken Po’ Boys with Remoulade Sauce are a classic Louisiana sandwich bursting with bold flavors and crispy fried chicken. This recipe features tender chicken marinated in a spicy buttermilk mix, fried to golden perfection, and served with a zesty, creamy remoulade. It’s a perfect way to bring a taste of the South right into your kitchen.

A close-up of a sandwich held by a woman's hand with a bracelet and tattoo. The sandwich is in a soft golden-brown bun that is sliced open. Inside, the first layer is shredded pale green lettuce and slices of green pickles on the bottom and sides. Next, there are two thick red tomato slices placed along one side. On top of that, there are several pieces of golden-brown fried shrimp with a crispy texture. The shrimp are drizzled with a creamy, light orange sauce. The background is a white marbled surface with blurred items like more pickles and tomatoes visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup mayonnaise (preferably Duke’s)

2 tablespoons Creole mustard (such as Zatarain’s)

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 sauce

1 teaspoon garlic paste or 2 cloves garlic, finely minced

1/2 teaspoon Creole Cajun seasoning (homemade or store-bought)

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-inch 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 (can substitute canola or vegetable oil) for frying

4 (8-inch) French bread loaves or 4 hoagie rolls, sliced lengthwise, lightly toasted, and buttered

2 medium tomatoes, thinly sliced

Shredded iceberg lettuce

Dill pickle chips

Instructions

Step 1: In a bowl, combine mayonnaise, Creole mustard, sweet relish, hot sauce, lemon juice, smoked paprika, horseradish, Worcestershire sauce, garlic, and Creole Cajun seasoning. Stir well to blend. Cover tightly and refrigerate the remoulade sauce until ready to use.

Step 2: In a small bowl, mix together kosher salt, black pepper, garlic powder, smoked paprika, dried thyme, onion powder, and ground mustard. Set aside.

Step 3: Place chicken pieces into a large bowl. Sprinkle half of the seasoning blend over the chicken and toss to coat evenly.

Step 4: In another bowl, whisk together buttermilk and hot sauce. Add the seasoned chicken to this mixture, stirring to fully submerge. Cover and refrigerate for at least 2 hours to marinate.

Step 5: In a separate bowl, combine flour, cornmeal, and the remaining seasoning blend. Set next to the marinated chicken.

Step 6: Heat peanut oil in a large Dutch oven or deep cast iron skillet to 350°F–370°F for frying.

Step 7: Working in batches, remove each piece of chicken from the buttermilk mixture, shaking off excess. Dredge thoroughly in the flour mixture, shaking off any extra. Fry chicken until golden and crispy, about 3–5 minutes per batch. Drain on a wire rack over a baking sheet or on paper towels. Maintain oil temperature as you fry all pieces.

Step 8: To assemble sandwiches, spread remoulade on the inside of toasted, buttered bread. Layer with sliced tomatoes, shredded lettuce, and dill pickle chips. Top with fried chicken pieces and drizzle additional remoulade. Serve immediately and enjoy!

Tips & Variations

For extra crunch, double-dip the chicken in the buttermilk and flour mixture before frying.

If you don’t have Creole mustard, Dijon or spicy brown mustard can be a substitute, though the flavor will differ slightly.

Serve with pickled jalapeños or hot sauce on the side if you like more heat.

Try using hoagie rolls for a softer sandwich experience compared to crusty French bread.

Storage

Store leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Remoulade sauce should be refrigerated and used within a week. Reheat chicken in a 350°F oven for 10–15 minutes to maintain crispiness rather than microwaving, which can make it soggy. Assemble sandwiches fresh to keep the bread from getting soggy.

FAQs

Can I make the remoulade sauce ahead of time?

Yes, the remoulade sauce can be made up to 3 days in advance and stored in the refrigerator. This allows the flavors to meld and often makes it taste even better.

What’s the best oil for frying the chicken?

Peanut oil is preferred for its high smoke point and neutral flavor, but canola or vegetable oil are good alternatives if peanut oil is not available.