Crispy Chicken Po Boys With Cajun Remoulade

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

• Ready In: 42 mins
• Serves: 4

Ingredients

• Chicken Tenders

• 2  lbs  chicken tenders
• 2  teaspoons salt (to taste)
• 1⁄2 teaspoon white pepper
• 1  teaspoon  ground dried dried ancho chile powder
• 2  cups panko breadcrumbs
• 1  cup flour
•  canola oil, for deep fat frying

• Cajun Remoulade

• 1⁄4 cup  minced red onion
• 1  tablespoon  chopped capers
• 1  teaspoon  minced garlic
• 1  teaspoon lemon zest
• 2  teaspoons fresh lemon juice
• 1  teaspoon  cajun seasoning
• 1  cup mayonnaise

• Sandwiches

• 4  large  french style  rolls
•  lettuce leaf
• 1  sliced tomatoes
• 1  sliced red onion

Directions

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.