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Chicken Po’ Boy Sandwich with Remoulade Sauce Recipe

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★★★★★

4.6 from 83 reviews

This Chicken Po’ Boys recipe features crispy fried chicken pieces marinated in a spicy buttermilk mixture, coated with a seasoned flour and cornmeal blend, then fried to golden perfection. Served on toasted and buttered French bread with fresh lettuce, tomatoes, dill pickles, and a zesty homemade remoulade sauce, it’s a classic and flavorful Louisiana-style sandwich perfect for any occasion.

Ingredients

Scale

Remoulade Sauce

  • 1 cup mayonnaise (preferably Duke’s)
  • 2 tablespoons Creole mustard (Zatarain’s recommended)
  • 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)

Chicken and Breading

  • 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 (canola or vegetable oil as substitute), for frying

Sandwich Assembly

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

Instructions

  1. Make Remoulade Sauce: In a bowl, combine mayonnaise, Creole mustard, sweet relish, Louisiana hot sauce, lemon juice, smoked paprika, prepared horseradish, Worcestershire sauce, garlic paste, and Creole Cajun seasoning. Stir thoroughly to blend all ingredients. Cover tightly with plastic wrap or store in an airtight container. Refrigerate until ready to use to let flavors meld.
  2. Prepare Spice Mix: In a small bowl, whisk together kosher salt, black pepper, garlic powder, smoked paprika, dried thyme, onion powder, and ground mustard. Set this seasoning blend aside.
  3. Season Chicken: Place the chicken pieces in a large bowl. Use half of the prepared spice mix to season the chicken evenly, tossing until fully coated.
  4. Marinate Chicken: In another bowl, combine buttermilk and Louisiana hot sauce. Add the seasoned chicken pieces and stir to coat fully. Cover the bowl with plastic wrap and refrigerate to marinate for at least 2 hours to tenderize and infuse the chicken with flavor.
  5. Prepare Breading Mix: In a separate bowl, whisk together the all-purpose flour, cornmeal, and the remaining half of the seasoning blend.
  6. Heat Oil: In a large Dutch oven or deep cast iron skillet, heat peanut oil to between 350°F and 370°F. A deep-frying thermometer is recommended to maintain optimal frying temperature.
  7. Bread the Chicken: Remove chicken from marinade, shaking off excess buttermilk. Dip each piece into the seasoned flour and cornmeal mixture, coating thoroughly and shaking off excess.
  8. Fry Chicken: Fry chicken pieces in batches to avoid overcrowding, maintaining oil temperature between 350°F and 370°F. Fry until golden brown and crispy, about 3 to 5 minutes per piece. Use disposable gloves if preferred for breading. Drain fried chicken on a wire rack set over a baking sheet or paper towels to remove excess oil.
  9. Assemble Sandwiches: On toasted and buttered French bread or hoagie rolls, spread a generous layer of remoulade sauce on both slices. Layer sliced tomatoes, shredded iceberg lettuce, and dill pickle chips. Top with hot fried chicken pieces, then drizzle with additional remoulade sauce.
  10. Serve: Serve the Chicken Po’ Boys immediately while hot and crispy with extra Louisiana hot sauce on the side for added spice.

Notes

  • For the mustard in the remoulade sauce, use Creole-style mustard like Zatarain’s for authentic flavor.
  • Use peanut oil for frying due to its high smoke point and ability to create a crispy coating; canola or vegetable oil are suitable alternatives.
  • Marinating the chicken for at least 2 hours ensures tender and flavorful meat.
  • Maintain oil temperature carefully to prevent greasy or undercooked chicken.
  • Wear disposable gloves during the breading process to keep hands clean and avoid cross-contamination.
  • French bread or hoagie rolls should be lightly toasted and buttered for the best texture and flavor balance.

Keywords: Chicken Po' Boys, Fried Chicken Sandwich, Remoulade Sauce, Louisiana Style, Creole Sandwich, Spicy Fried Chicken

Find it online: https://kitchenbyclara.com/chicken-po-boy-sandwich-with-remoulade-sauce-recipe/