Craving a taste of New Orleans? This Chicken Po' Boy recipe brings the flavors of the French Quarter straight to your kitchen. With crispy fried chicken, fresh toppings, and a zesty remoulade sauce, this sandwich is a true delight.
Perfect for a quick lunch or a satisfying dinner, this Southern specialty is sure to become a favorite in your household!
Table of Contents
Save this recipe by clicking on the ❤️ heart on the right-hand side of the screen or in the recipe card.
🗝️ Key takeaways
- Yummy: I love this mouthwatering combination of crispy chicken, fresh veggies, and a tangy remoulade sauce, all packed into a soft French roll. It's an explosion of flavors and textures in every bite!
- Game day essential: Perfect for lunch, dinner, or a casual get-together with friends. It's also a great choice for game day or a weekend treat.
- Easy: Keep it easy with a remoulade sauce that begins with commercial mayo.
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
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
📖 Variations
- Use homemade blackened chicken or crispy baked chicken tenders instead of purchased chicken.
- 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.
- Add pickled red onions.
- Increase the sweet heat with these candied jalapenos.
- Try it with fried catfish instead of chicken.
🤫 Cook's secrets -
This is best made on New Orleans style soft French bread. The outside should be soft and giving, not crispy and crumbly.
🍴 Equipment
- chef's knife
- mixing bowl
- cutting board
- measuring cups and spoons
🥫 How to store leftovers
Store any leftover fried chicken in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain crispiness.
Marye's Tip
For a twist, try using different types of rolls or bread. Ciabatta or brioche buns add a unique flavor and texture to the sandwich.
💭 Things to know
- 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.For a twist, try using different types of rolls or bread. Ciabatta or brioche buns add a unique flavor and texture to the sandwich.
👩🍳 FAQs
Have other questions? Ask me in the comments!
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.
Easy! Just pronounce it, "POE boy", preferably with a "Let's eat" in front and "sandwiches, y'all!" to finish the sentence!
📚 Related recipes
🍽️ Serve with...
A side of crunchy, homemade Tater Tots works great with these sandwiches!
Refrigerator pickled okra is easy to make and the perfect accompaniment to all kinds of summer sandwiches.
Banana pudding poke cake is so quick and easy to make. We love this twist on old-fashioned banana pudding.
📞 The last word
During the summer, if I'm not eating my favorite chicken salad on a croissant, you can bet I'm thinking about one of these authentic Southern sandwiches!
I love this with a fresh, creamy coleslaw!
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need.
If you love this recipe please comment below and give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Fried Chicken Po'Boy Recipe with Homemade Remoulade
Print Pin Recipe Save Recipe Rate RecipeIngredients
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
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
- 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.
Nutrition Facts
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.
This recipe has been tested several times. If you choose to use other ingredients, or change the technique in some way, the results may not be the same.
✍🏻 A note from Marye...
I know y'all don't always like the stories bloggers tell so when I have one I try to put it at the very bottom so you can read or skip as you like.
How Did a Po' Boy Get Its Name?
It all kind of started in the early 1900's with Martin 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.
First published February 6, 2016. Last updated June 10, 2024 for editorial improvements.
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Chicken Po' Boy
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Anne Marie Higgins says
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 it
Marye says
Anne - there's a link to it in the green recipe card.
Holly Hooper says
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 Hooper
Joseph Donahue says
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.
Harold Burton says
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!
Harold Burton
Billie M MoatsStaats says
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!!
Eve Hunt says
this was wonderful! Thank you for sharing all these tips and recipes..really helps those of us without the create gene;)
Marye says
I am so glad you liked it. Eve!