Crispy Chicken Po Boys With Cajun Remoulade Recipes

FRIED CHICKEN PO' BOYS

Fried Chicken Po' Boys image

Provided by Kardea Brown

Time 5h

Yield 8 to 10 servings

Number Of Ingredients 32

Ingredients

Four 6- to 8-ounce boneless skinless chicken breasts, cut lengthwise into 1-inch-wide strips
2 cups buttermilk
1/2 cup hot sauce
2 teaspoons fine salt
1 teaspoon Cajun seasoning
1 teaspoon garlic powder
1 teaspoon paprika
1 teaspoon freshly ground black pepper
2 cups all-purpose flour
2 tablespoons Cajun seasoning
1 teaspoon freshly ground black pepper
1 teaspoon baking powder
1 teaspoon fine salt
1 teaspoon confectioners' sugar
Vegetable or canola oil, for frying
1/2 cup mayonnaise
3 tablespoons Dijon mustard
1 tablespoon dill pickle brine, plus pickle slices, for serving
1 tablespoon hot sauce
2 baguettes or long French loaves, split, buttered and lightly toasted
3 beefsteak tomatoes, thinly sliced
Red Cabbage Slaw, recipe follows
1/3 cup olive oil
1/4 cup cider vinegar
3 tablespoons Dijon mustard
1 tablespoon granulated sugar
1 teaspoon mustard seed
1 clove garlic, minced
One 16-ounce bag shredded coleslaw mix
2 cups shredded red cabbage
1/2 cup diced green onions
Kosher salt and freshly ground black pepper

Steps:

For the marinade: Put the chicken in a large bowl and add the buttermilk, hot sauce, salt, Cajun seasoning, garlic powder, paprika and black pepper and toss until the chicken is coated. Refrigerate for 4 hours or up to overnight.
For the seasoned flour: Combine the flour, Cajun seasoning, pepper, baking powder, salt and confectioners' sugar in a large shallow dish or paper bag.
Remove the chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
Fill a large cast-iron skillet halfway with oil and fit the skillet with a deep-frying thermometer. Heat to 350 degrees F. Line a baking sheet with paper towels and set a cooling rack on top.
Add 5 or 6 pieces of chicken at a time to the oil and cook for 3 to 4 minutes, then flip and cook until the chicken is golden brown and juices run clear when pierced, 3 to 4 minutes more.
Remove to the prepared cooling rack and let sit for 5 minutes. (See Cook's Note.)
For the sandwiches: Meanwhile, mix together the mayonnaise, Dijon, pickle brine and hot sauce in a small bowl. Spread the mixture on both sides of the baguettes. Lay the pickles and tomatoes on top of the mayonnaise on one side of each piece of bread. Add a few chicken pieces to each. Top with some Red Cabbage Slaw and the top pieces of bread. Cut each loaf in half, then cut into 8 to 10 portions. Serve with lots of napkins!
Combine the oil, vinegar, Dijon mustard, granulated sugar, mustard seeds and minced garlic in a bowl and whisk together. Add the coleslaw mix, cabbage and green onions and toss lightly. Taste the slaw, then add salt and pepper to your liking. Serve right away or chill up to overnight.

CAJUN REMOULADE SAUCE

Cajun Remoulade Sauce image

Spicy! Similar to Remoulade Sauce at Rutherford Grill (Napa Valley) for dipping their smoked artichokes. Also excellent for crab cakes and anything fried.

Provided by Remoulader

Categories Sauces

Time 15m

Yield 18 oz

Number Of Ingredients 11

Ingredients

2 cups mayonnaise
2 tablespoons catsup
2 tablespoons cajun mustard or 2 tablespoons deli style mustard
1 tablespoon fresh parsley (chopped )
1 tablespoon cayenne pepper (1 tsp for mild)
1 tablespoon lemon juice (freshly squeezed)
2 teaspoons prepared horseradish
2 garlic cloves
1 teaspoon Worcestershire sauce
1 teaspoon celery salt
1 teaspoon paprika

Steps:

Mix all ingredients well in a mixer.
If you're not sure how spicy you want it, save the cayenne pepper for last and add a little at a time.
Refrigerate overnight.
I usually buy a 16oz jar of mayo, use the whole jar for the sauce, then pour it back into the jar.

CRISPY CHICKEN PO BOYS WITH CAJUN REMOULADE

Crispy Chicken Po Boys With Cajun Remoulade image

Make and share this Crispy Chicken Po Boys With Cajun Remoulade recipe from Food.com.

Provided by gailanng

Categories Lunch/Snacks

Time 42m

Yield 4 serving(s)

Number Of Ingredients 18

Ingredients

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

Steps:

Heat 4 inches of oil to 365 degrees in a large heavy pot.
Combine salt, white pepper, ground chili, panko and flour in a shallow plate.
Rinse chicken tenders, drain. Dredge each chicken tender in panko spice mixture and reserve on a plate.
Mix cajun remoulade by combining red onion, capers, garlic, lemon zest, lemon juice, cajun seasonings with mayonnaise; set aside.
Slice french rolls in half lengthwise and toast lightly under broiler.
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.

Nutrition Facts : Calories 1007.6, Fat 31.4, SaturatedFat 5.3, Cholesterol 160.6, Sodium 2627.8, Carbohydrate 112.6, Fiber 6, Sugar 10.8, Protein 65.7

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