Fried Chicken Po Boys Recipes

SHRIMP PO' BOYS

Shrimp Po' Boys image

Crispy fried shrimp sandwiches are served piping hot with a spicy and tangy remoulade sauce.

Provided by Kikkoman

Categories Trusted Brands: Recipes and Tips Kikkoman

Yield 4

Number Of Ingredients 16

Ingredients

Vegetable oil for deep-frying
4 French rolls, split and hinged
4 tablespoons melted butter
1 teaspoon minced garlic
3 eggs, beaten
2 tablespoons Creole seasoning
¾ cup all-purpose flour
2 pounds jumbo shrimp, peeled and deveined
2 cups Kikkoman Panko Bread Crumbs
2 cups shredded lettuce
½ cup mayonnaise
1 tablespoon horseradish
1 teaspoon pickle relish
1 teaspoon minced garlic
½ teaspoon cayenne pepper
2 tablespoons Kikkoman Ponzu Lime

Steps:

Combine butter and garlic, spread on rolls and toast in the oven until brown. Heat oil in a 2 quart saucepan until 360 degrees. Mix creole seasoning and flour. Dredge shrimp in flour then egg; roll in panko. Fry shrimp in batches until golden brown. Spread remoulade sauce on all 4 rolls. Top with shrimp, followed by shredded lettuce.
Remoulade sauce: Mix mayo, horseradish, pickle relish, minced garlic, cayenne pepper, and ponzu in a bowl.

Nutrition Facts : Calories 1257.4 calories, Carbohydrate 127.3 g, Cholesterol 525.5 mg, Fat 50 g, Fiber 5.3 g, Protein 73.2 g, SaturatedFat 13.9 g, Sodium 2640.7 mg, Sugar 5.3 g

HEALTHIER AIR-FRIED PO' BOY

Healthier Air-Fried Po' Boy image

Transform a classic shrimp po' boy into a healthier meal by using an air fryer in this easy, flavorful recipe.

Provided by lkb

Time 40m

Yield 6

Number Of Ingredients 15

Ingredients

¼ cup lemon juice
3 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon chopped fresh tarragon
2 teaspoons Dijon mustard
½ teaspoon kosher salt, divided
1 (14 ounce) package shredded coleslaw mix
¾ cup buttermilk
2 teaspoons hot pepper sauce
1 teaspoon cayenne pepper
1 teaspoon ground dried chipotle pepper
½ teaspoon ground black pepper
1 ½ pounds large shrimp - peeled, deveined, and tails removed
2 cups whole wheat panko bread crumbs
6 (6 inch) whole-wheat hoagie rolls, split and toasted

Steps:

Whisk lemon juice, oil, garlic, tarragon, mustard, and 1/4 teaspoon kosher salt together in a bowl. Add coleslaw mix and toss to coat.
Whisk buttermilk, hot sauce, cayenne, chipotle pepper, black pepper, and remaining salt together in another bowl. Add shrimp to buttermilk mixture, tossing to coat; let marinate about 5 minutes.
Add 2/3 cup panko to a shallow dish. Remove shrimp from buttermilk mixture, letting excess drip off. Working in 3 batches, dredge 1/3 of the shrimp in 2/3 cup panko, turning evenly to coat. Transfer to a baking sheet and repeat with remaining shrimp and panko.
Preheat an air fryer to 400 degrees F (200 degrees C) according to manufacturer's instructions.
Working in batches if necessary, arrange shrimp in a single layer in the fryer basket. Cook, turning once, until shrimp are golden brown and cooked through, about 8 minutes.
To serve, put coleslaw in rolls and top with shrimp.

Nutrition Facts : Calories 513.5 calories, Carbohydrate 65.3 g, Cholesterol 179.1 mg, Fat 14.3 g, Fiber 5.2 g, Protein 28.9 g, SaturatedFat 2.5 g, Sodium 945.7 mg, Sugar 4.5 g

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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