Published: Last Updated: by Marye 1214 words. | About 7 minutes to read this article.
This chicken po' boy sandwich is a filling meal, perfect for casual dinners, game day entertaining, and picnics! The homemade remoulade sauce knocks it out of the park. It's the best!
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
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If I'm not eating my favorite chicken salad on croissant you can bet I'm thinking about one of these authentic southern sandwiches! I love this with a fresh creamy coleslaw!
Table of Contents
- 🗝️ Key takeaways
- 🧾 Ingredients
- 📚 Related recipes
- How Did a Po' Boy Get Its Name?
- Remoulade
- 📖 Recipe
- 💬 Comments
🗝️ Key takeaways
Skip the line at your local restaurant and make this fried shrimp po boy sandwich recipe is theultimate casual dining or game-day food! It's sure to make any party complete.
This crispy, fried chicken Po'boy recipe with homemade remoulade sauce is perfect for everything from game day to poker night!
Crispy chicken chunks are nestled inside crusty french bread and covered in sauce for a taste of classic New Orleans street food.
This is not a copycat Popeye's chicken Po' Boy! It's SO. MUCH. BETTER!
🧾 Ingredients
For this recipe you'll need:
- Cooked chicken nuggets (try the spicy ones!) - you can also use fried chicken tenders.
- French bread or hoagie rolls
- Lettuce
- Tomatoes
- Spicy bread and butter pickles
Remoulade
- Mayonnaise
- Hot sauce
- Juice from spicy sweet pickles
- Dijon mustard
- Horseradish
- Garlic
- Creole seasoning
- Smoked paprika
Note: This is an overview of the instructions. The full instructions are in the green recipe card below. Click on the image to see it full size.
- Bake the chicken nuggets according to package directions.
- Slice the bread almost all the way through.
- Open it up, brush with olive oil, and toast it.
- Spread a layer of the remoulade on the toasted bread.
- Cover with shredded lettuce.
- Lay tomato slices over the lettuce.
- Place pickle slices over the tomatoes.
- Add a generous amount of the hot chicken nuggets and drizzle with more remoulade.
Remoulade Sauce
- Mix all ingredients together.
- Let stand overnight.
- Store in a tightly covered container in the refrigerator.
Expert Tip: This is best made on New Orleans style soft French bread. The outside should be soft and giving, not crispy and crumbly.
- Load it up! Po' Boys are meant to be hearty and extravagant. Pile on the toppings and let the remoulade drip!
- Lettuce, tomato, and pickles are a must!
- Have plenty of napkins ready - this is a messy sandwich and we like it that way.
- Make your own filling with these copycat Popeye's chicken strips.
Here are the questions I am most frequently asked about this recipe.
Is a po boy a sub?
It's related. The Po' boy (poor boy) is a traditional sandwich that's made in New Orleans that usually has remoulade sauce and a fried protein. A sub (or hoagie/grinder/etc) is usually made with deli meat.
How do you say po boy?
Easy! Just pronounce it, "POH boy", preferably with a "Let's eat" in front and "sandwiches, y'all!" to finish the sentence!
You can find almost anything edible tucked into a po' boy from lobster or shrimp to crawfish.
My personal favorite is boneless fried chicken pieces. Just add some lettuce, tomato, pickles, and a spicy remoulade sauce and you've got a meal as far as I'm concerned. Chips optional.
- Buffalo chicken nuggets or your favorite spicy type
- Fried fish fillets, especially catfish
- Fried oysters or clams
- Fried green tomatoes... O.M.G.
- Grilled vegetables marinated in Italian dressing before grilling
- A variety of your favorite deli meats
- Leftover roast beef or pot roast
- Make this Louisiana sandwich a little more calorie conscious by using grilled chicken breast or thighs for a grilled chicken po' boy. Be sure to get the boneless and skinless type.
- Shrimp Po Boy with Spicy Avocado Remoulade is another New Orleans Classic that I've updated with a creamy avocado remoulade.
- I know, the classic tomato sandwich is too easy for a recipe but there's an entire generation that has never experienced this amazing dish.
- Thick white bread covered in sliced turkey and then smothered in deliciously creamy gravy? The hot turkey sandwich deserves a comeback, don't you think?
- When you have leftover ham you've got to try these easy ham biscuit sliders!
February is a pretty exciting month, all in all.
I mean you've got Valentine's Day and you've got Mardi Gras plus lesser known, but just as yummy, holidays like National Margarita Day and National Biscuits and Gravy Day.
When I think of Mardi Gras I think of Louisiana, and when I think of Louisiana I think of the iconic Po'Boy sandwich. If you think that it's anything like the northern Hoagie, Grinder, Submarine, or whatever you all it you'd be so very, very wrong.
How Did a Po' Boy Get Its Name?
It all kind of started in the early 1900's withMartin Brothers' Coffee Stand and Restaurant in the French Market.
The owners had been street car workers and when there was a big strike they offered free sandwiches to the strikers.
Bennie Martin, one of the owners, said, "We fed those men free of charge until the strike ended. Whenever we saw one of the striking men coming, one of us would say, 'Here comes another poor boy.'"
Only in N'awlins it gets pronounced po'boy.
And that's how the Po'Boy got it's name.
FYI, in the 1930s a 20-inch po'boy sold for 15 cents and a lettuce & tomato sandwich was free at Martin Brothers. As you can imagine the restaurant was very popular and customers were loyal long after the Depression ended.
There's your history trivia for today. 🙂
These fried chicken po'boys really fit the bill for game day parties! It's not a delicate sandwich for sure plus you can make them as large or as small as you like.
Remoulade
Homemade remoulade sauce is amazing. I've made it this way for decades -- it was actually a copy of a remoulade that I had at a tiny sandwich shop when traveling with my Dad back in the 1970s.
Amazing stuff. You can use it on salads, as a dip, or do what I do and just suck it off the spoon. Spicy remoulade is absolutely necessary for these fried chicken po' boy sandwiches!
📖 Recipe
4.82 from 33 votes
Fried Chicken Po'Boy Recipe with Homemade Remoulade
Print Save Recipe
This chicken po' boy sandwich is a filling meal, perfect for casual dinners, game day entertaining, and picnics! The homemade remoulade sauce knocks it out of the park. It's the best!
Course Sandwich
Cuisine American - Southern
Prep Time: 5 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 20 minutes minutes
Servings:6
Calories:971
Author:Marye Audet-White
Ingredients
Po'Boy
- 20 ounce Chicken Nuggets, cooked
- 3 loaves French bread, cut in half
- 2 cups lettuce, shredded
- 3 tomates, sliced
- Spicy Bread and Butter Pickles, or sweet pickles
Remoulade Sauce
- 1 cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 1 tablespoon sweet pickle juice
- 2 teaspoons smoked paprika
- 1 teaspoon prepared horseradish
- ½ teaspoon Creole Seasoning (Tony Chachere’s)
- 1 clove garlic , mashed
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Instructions
Bake the chicken according to package directions.
Slice the bread almost all the way through but leave a "hinge" on the bottom.
Open it up, brush with olive oil, and toast under the broiler, watching carefully so it doesn't burn.
Spread a layer of the remoulade on the toasted bread.
Cover with shredded lettuce.
Lay tomato slices over the lettuce.
Place pickle slices over the tomatoes.
Add a generous amount of the hot chicken chunks and drizzle with more remoulade.
Remoulade Sauce
Mix all ingredients together.
Let stand overnight in the fridge if possible for the flavors to blend.
Store in a tightly covered container in the refrigerator.
Notes
Expert Tip: This is best made on New Orleans style soft French bread. The outside should be soft and giving, not crispy and crumbly.
- Load it up! Po' Boys are meant to be hearty and extravagant. Pile on the toppings and let the remoulade drip!
- Lettuce, tomato, and pickles are a must!
- Have plenty of napkins ready - this is a messy sandwich and we like it that way.
You'll find more helpful tips and variations in the body of the post.
Nutrition Facts
Calories: 971kcal | Carbohydrates: 117g | Protein: 46g | Fat: 34g | Saturated Fat: 5g | Cholesterol: 79mg | Sodium: 1564mg | Potassium: 698mg | Fiber: 5g | Sugar: 6g | Vitamin A: 585IU | Vitamin C: 4.1mg | Calcium: 105mg | Iron: 8.2mg
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
First published February 6, 2016. Last updated January 3, 2021 for better readability and simpler instructions.
More Sandwiches
- Shrimp Po Boy with Spicy Avocado Remoulade
- Old Fashioned Sloppy Joes
- Creamed Turkey Sandwich
- Southern Style Chicken Salad Recipe with Grapes
About Marye
Meet Marye Audet, a wizard in the kitchen and a storyteller at heart. Marye is like your eccentric but fun aunt who knows all the secret recipes and isn't afraid to spill them. She's been around the culinary block more than once, turning simple ingredients into mouthwatering masterpieces. With a sprinkle of humor and a dash of wit, she makes cooking feel like a piece of cake (which she can also teach you to bake perfectly). When she's not conjuring up delicious dishes, you might find her sharing laughs with her family, reading by the fire, or scribbling down her next big recipe idea. Marye believes that a good meal and a hearty laugh are the best parts of life. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.
Reader Interactions
Comments
Anne Marie Higgins
Hi Marye
Your sandwich sounds wunnerful
Could you just help me and tell me where you get CHACHERE SEASONING ?
I've never heard of this one..but I'll try it if I can find itReply
Marye
Anne - there's a link to it in the green recipe card.
Reply
Holly Hooper
Yes I too love winter. You never have to feel guilty about taking the snow day off! Cuddle up with your honey and binge watch. Warmer weather entails so much work! Gardening and such. Plus the heat of warmer seasons, I can do without.. The kitchen is too hot to spend any time there!
Holly HooperReply
Joseph Donahue
I loved this the first time I made it using brown sugar but tonight I made it with Stevia not realizing that the ratios are so different. A word to the wise, if using a substitute use a LOT less. We had to throw the whole thing away.Reply
Harold Burton
Yes I too love winter. You never have to feel guilty about taking the snow day off! Cuddle up with your honey and binge watch. Warmer weather entails so much work! Gardening and such. Plus the heat of warmer seasons, I can do without.. The kitchen is too hot to spend any time there!
Reply
Billie M MoatsStaats
Chicken remoulade sounds incredible! I have only had p'or boy soft shell crab sandwiches in New Orleans and they were to die for, so I can only imagine chicken ones are, too!
Thank you, Mary, for this recipe!!! I am going to try it tomorrow! Happy New Year!!Reply
Eve Hunt
this was wonderful! Thank you for sharing all these tips and recipes..really helps those of us without the create gene;)Reply
Marye
I am so glad you liked it. Eve!
Reply