Fried Chicken Po’Boy with Homemade Remoulade Recipe
This Fried Chicken Po’Boy recipe features crispy chicken nuggets nestled in soft New Orleans-style French bread, layered with fresh lettuce, tomato slices, spicy pickles, and a flavorful homemade remoulade sauce. Perfectly toasted bread and a zesty remoulade bring together a classic, hearty sandwich that’s messy, extravagant, and utterly delicious.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 6 sandwiches 1x
- Category: Sandwich
- Method: Baking
- Cuisine: Creole, New Orleans
Ingredients
Scale
Po’Boy
- 20 ounces Chicken Nuggets, cooked
- 3 loaves French bread, cut in half
- 2 cups lettuce, shredded
- 3 tomatoes, sliced
- Spicy Bread and Butter Pickles or sweet pickles, to taste
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
Instructions
- Cook the Chicken: Bake the chicken nuggets according to the package directions until heated through and crispy.
- Prepare the Bread: Slice the French bread loaves almost all the way through lengthwise, leaving a hinge at the bottom so it opens like a book.
- Toast the Bread: Open the bread loaves, brush the inside lightly with olive oil, then place them under a preheated broiler. Toast carefully watching so they become golden and slightly crisp without burning.
- Make the Remoulade Sauce: In a bowl, combine mayonnaise, Dijon mustard, hot sauce, sweet pickle juice, smoked paprika, prepared horseradish, Creole seasoning, and mashed garlic. Mix well and refrigerate for at least a few hours or overnight to allow flavors to meld.
- Assemble the Po’Boy: Spread a generous layer of remoulade sauce inside the toasted bread. Layer shredded lettuce evenly over the sauce, then arrange sliced tomatoes on top of the lettuce. Add pickle slices atop the tomatoes.
- Add the Chicken: Place the hot baked chicken nuggets generously over the pickles. Drizzle more remoulade sauce over the chicken for extra flavor.
- Serve: Close the sandwich and serve immediately. Have plenty of napkins ready, as these sandwiches are deliciously messy.
Notes
- Use New Orleans-style soft French bread for the authentic texture; it should be soft and pliable, not crispy or crumbly.
- Po’Boys are meant to be piled high, so don’t be shy with the toppings and remoulade.
- Essential toppings include lettuce, tomato, and pickles for a balanced flavor and crunch.
- Prepare remoulade sauce ahead of time, ideally letting it chill overnight for deeper flavor.
- This sandwich can be messy, so have plenty of napkins handy.
Keywords: Fried Chicken Po'Boy, Remoulade Sauce, New Orleans Sandwich, Chicken Nuggets Sandwich, Creole Sandwich
