Crispy Chicken Po Boys With Cajun Remoulade

READY IN: 42mins
Recipe by gailanng

The po-boy is a wonderful southern classic icon from New Orleans

Ingredients Nutrition


  1. Heat 4 inches of oil to 365 degrees in a large heavy pot.
  2. Combine salt, white pepper, ground chili, panko and flour in a shallow plate.
  3. Rinse chicken tenders, drain. Dredge each chicken tender in panko spice mixture and reserve on a plate.
  4. Mix cajun remoulade by combining red onion, capers, garlic, lemon zest, lemon juice, cajun seasonings with mayonnaise; set aside.
  5. Slice french rolls in half lengthwise and toast lightly under broiler.
  6. In large heavy pot fry chicken tenders (try not to crowd) until golden brown about 4-6 minutes. This may be done in batches. Remove to a paper towel lined plate. Next spread toasted rolls with remoulade. Place lettuce leaf on each half followed by sliced tomatoes, and sliced red onion. Top with hot chicken tenders.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a