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Cajun Fried Chicken Po'Boys with dressing and coleslaw.
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5 from 8 votes

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 Time10 minutes
Cook Time6 minutes
Total Time16 minutes
Course: Dinner, Main Course
Cuisine: American
Keyword: Chicken, Fried Chicken, Po' Boys
Servings: 4
Calories: 1121kcal
Author: Emily Walker

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

  • Slice the French baguette loaf, sliced into 4 sections, then sliced open on one side to fill.
    Cutting board with sliced French bread and knife.
  • Mix together the sauce ingredients for the coleslaw then toss with the cabbage and carrots. Refrigerate until ready to use.
    Bowl of mixed coleslaw. Wooden spoon on the side.
  • Mix together the ingredients for the Remoulade sauce. Refrigerate until ready to use.
    Bowl of remoulade dressing. Spatula on the side.
  • 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.
    Bowl of egg wash and bowl of flour mix. Cutting board with chicken filets.
  • 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.
    Chicken breast in bowl of flour mixture.
  • Fry for three to five minutes or until lightly browned on each side. Remove from hot oil and set on paper towels.
    Four fried chicken breasts. Tongs on the side.
  • Spread Remoulade sauce inside the bottom half of the the cut roll/baguette.
    Spreading dressing on the roll with spatula.
  • Add chicken and top with coleslaw. Serve immediately.
    Placing coleslaw on top of chicken breast in roll.

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

Calories: 1121kcal | Carbohydrates: 120g | Protein: 44g | Fat: 53g | Saturated Fat: 10g | Cholesterol: 144mg | Sodium: 1027mg | Potassium: 885mg | Fiber: 8g | Sugar: 17g | Vitamin A: 7368IU | Vitamin C: 25mg | Calcium: 169mg | Iron: 7mg