Crispy Louisiana-Style Chicken Po’Boys Recipe
This Chicken Po’Boys recipe features crispy, deep-fried chicken cubes seasoned with Cajun spices, layered on fresh French rolls with a tangy, spicy mayo-based sauce, lettuce, tomatoes, and dill pickles. A classic Southern sandwich that’s quick to prepare and packed with bold flavors.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches (1/2 cup sauce)
- Category: Sandwich
- Method: Frying
- Cuisine: Southern American
Ingredients
Sauce
- 1/2 cup mayonnaise
- 1 tablespoon dill pickle relish
- 2 teaspoons lemon juice
- 2 teaspoons Louisiana-style hot sauce
- 1 garlic clove, minced
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon paprika
Chicken
- 1/2 cup buttermilk
- 2 tablespoons Louisiana-style hot sauce
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- Oil for deep-fat frying
Sandwiches
- 4 French sandwich rolls, split
- 2 cups shredded lettuce
- 2 plum tomatoes, sliced
- 1/2 cup dill pickle slices
Instructions
- Prepare the Sauce: In a small bowl, combine mayonnaise, dill pickle relish, lemon juice, Louisiana-style hot sauce, minced garlic, Worcestershire sauce, Dijon mustard, and paprika. Mix well and refrigerate until ready to assemble the sandwiches.
- Prepare the Chicken: In a shallow bowl, mix the buttermilk and Louisiana-style hot sauce. In another shallow bowl, combine all-purpose flour, cornmeal, salt, paprika, garlic powder, and cayenne pepper. Dip the chicken cubes into the buttermilk mixture to coat, then dredge in the flour mixture, ensuring they are evenly coated. Shake off any excess flour coating.
- Fry the Chicken: Heat oil in an electric skillet or deep-fat fryer to 375°F (190°C). Carefully fry the chicken in batches for 3-4 minutes each or until golden brown and cooked through. Remove the chicken and drain on paper towels to remove excess oil.
- Assemble the Sandwiches: Spread the prepared sauce generously on the cut sides of the French rolls. Layer shredded lettuce, sliced tomatoes, dill pickle slices, and the fried chicken cubes. Close the sandwiches and serve immediately.
Notes
- Ensure the oil temperature remains steady at 375°F for perfectly crispy chicken.
- Use fresh buttermilk and quality Louisiana-style hot sauce for authentic flavor.
- If you prefer less heat, reduce the amount of cayenne pepper and hot sauce accordingly.
- Serve with extra sauce on the side for dipping.
