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A beloved Cajun classic straight out of the Big Easy! Chicken Po Boy is the best kind of fried chicken sandwich — one where the chicken is the star but the other ingredients get plenty of attention as well! Fried chicken just plays so well with crunchy coleslaw and a tangy, spicy remoulade! Chicken Po Boy is a beloved sandwich for a reason, and just one taste will show you why!
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Ingredients
- For the coleslaw:
- 1/2 cup mayonnaise
- 2 tablespoons sugar
- 1/2 tablespoon cider vinegar
- 1 cup cabbage, shredded
- 1/2 cup carrots, shredded
- For the remoulade:
- 1/2 cup mayonnaise
- 1 tablespoon ketchup
- 1/2 teaspoon sriracha
- 1/2 teaspoon pickle juice
- 1/2 teaspoon prepared horseradish
- 1/2 teaspoon garlic, minced
- 1/2 teaspoon Cajun seasoning
- paprika, to taste
- For the chicken:
- 1 cup milk
- 1 egg
- 1 1/2 cups Wondra™ flour
- 1 tablespoon Cajun seasoning
- vegetable oil, to taste
- 2 chicken breasts, each cut into 2 thin cutlets
- 1 French baguette, cut into 4 equal rolls and split
Directions
Step 1 -In a bowl, add 1/2 cup of the mayonnaise, the sugar, and the cider vinegar and stir to combine.
Step 2 -Add the cabbage and the carrots to the mayo mixture and toss to combine into a coleslaw.
Step 3 -Refrigerate the coleslaw until ready to use.
Step 4 -In a bowl, add the remaining mayonnaise, the ketchup, the sriracha, the pickle juice, the horseradish, the garlic, 1/2 teaspoon of the Cajun seasoning, and the paprika and whisk to combine.
Step 5 -Refrigerate the remoulade until ready to use.
Step 6 -In a small bowl, add the milk and the egg and whisk to combine.
Step 7 -In a second small bowl, add the flour and the remaining Cajun seasoning and whisk to combine.
Step 8 -In a large frying pan over medium heat, add a thin layer of the vegetable oil and allow it to heat.
Step 9 -Dip each of the cutlets into the milk mixture and then coat each thoroughly in the flour mixture.
Step 10 -In batches as needed, fry the cutlets in the hot oil, flipping them once, until they are lightly browned on each side and reach an internal temperature of 165 degrees F, about 3-5 minutes per side.
Step 11 -Transfer the cutlets to paper towels to drain.
Step 12 -Spread the remoulade inside the bottom half of each of the baguette rolls.
Step 13 -Add the cutlets and the coleslaw evenly to each of the rolls.
Step 14 -Serve immediately.
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