These Cajun Fried Chicken Po Boys with Spicy Remoulade Sauce are the prefect way to celebrate Mardi Gras! This sandwich is a true New Orleans favorite!
These Cajun Fried Chicken Po’ Boys are a real New Orleans treat! I ordered several different Po’ Boys when I visited NOLA, but the spicy chicken ones were my very favorite! This chicken is pan fried in cajun spices, placed on a french roll that is layered with spicy remoulade sauce, and topped with a delicious sweet slaw. It is amazing! I am so glad I have some leftover because I am definitely going to need to eat another one tomorrow.
Just a little about the Po’ Boy Sandwich- the name is, of course, short for “poor boy” because they were considered to be a cheap way to eat a meal. They are a Louisiana sandwich served on a french roll or baguette filled with meat or seafood and many times topped with lettuce, tomatoes, or my favorite coleslaw! They are also traditionally served with remoulade sauce which is a Louisiana style French sauce that is packed full of flavors and spices! In my opinion, the remoulade sauce is what makes the Po’ Boy! It is so good on these Cajun Fried Chicken Po’ Boys!
Cajun Fried Chicken Po’ Boys
- 1 long loaf French baguette or roll sliced into 4 sections, then sliced open on one side to fill.
- 2 chicken breasts fileted into 2 thin halves each
- 1 c. milk
- 1 egg
- 1 1/2 c. wondra flour
- 1 Tbsp. Cajun seasoning
- vegetable oil for frying
- 1 c. shredded cabbage
- 1/2 c. shredded carrots
- 1/2 c. mayonnaise
- 2 Tbsp. sugar
- 1/2 Tbsp. cider vinegar
- 1/2 c. mayonnaise
- 1 Tbsp. ketchup
- 1/2 tsp. sriracha hot sauce
- 1/2 tsp. pickle juice
- 1/2 tsp. horseradish
- 1/2 tsp. minced garlic
- 1/2 tsp. Cajun seasoning
- paprika to taste
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Mix together the sauce ingredients for the coleslaw then toss with the cabbage and carrots. Refrigerate until ready to use.
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Mix together the ingredients for the Remoulade sauce. Refrigerate until ready to use.
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Filet the two chicken breasts so that you have 4 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.
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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. Fry 6 to 7 minutes or until lightly browned on each side.
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Spread Remoulade sauce inside the cut roll/baguette, then add chicken and top with coleslaw.
Other Favorite Recipes from New Orleans
We are big fans of the delicious flavors in New Orleans and have made a bunch of yummy copycat recipes from our visits there.
Angela says
I’ve never hear of wondra flour before. Where would I find it? Looks like a yummy recipe.
Echo says
It is right next to the regular flour on the baking aisle. It comes in a blue canister. It is a finer flour and works great for frying. Thank you for visiting our site!
Karen @ On the Banks of Salt Creek says
I have never had a Po’ Boy! I from the Pacific Northwest. However, this looks and sounds like something I need to try soon.