This post and chicken po’boy recipe were sponsored by Perdue. Perdue provided me with free product and compensation in exchange for an original recipe. All comments, thoughts and reviews are my own.
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 crispy french bread and covered in sauce for authentic New Orleans flavor.
For this recipe you’ll need: Perdue Simply Smart Lightly Breaded Chicken Chunks, French bread or hoagie rolls, lettuce, tomatoes, spicy bread and butter pickles, mayonnaise, hot sauce, juice from spicy sweet pickles, dijon mustard, horseradish, garlic, creole seasoning, smoked paprika
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 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. 🙂
Po’ Boy Variations
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.
Fried Chicken Po’ Boy Recipe
These fried chicken po’boys really fit the bill on Game Day! It’s not a delicate sandwich for sure plus you can make them as large or as small as you like. The 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.
Here’s that chicken po’boy recipe.
Fried Chicken Po’Boy Recipe with Homemade RemouladePrint Add to Collection Go to Collections
- 1 20- ounce package Perdue Simply Smart Lightly Breaded Chicken Chunks
- 3 large loaves of French bread, , cut in half
- 2 cups shredded lettuce, , or more as needed
- 3 large, , ripe tomatoes, sliced
- Spicy Bread and Butter Pickles
- 1 cup mayonnaise
- 3 tablespoons Dijon mustard
- 1 tablespoon hot sauce
- 1 tablespoon sweet pickle juice
- 2 teaspoons smoked paprika
- 1 teaspoon prepared horseradish
- 1/2 teaspoon Cajun Seasoning
- 1 clove garlic minced and mashed
- 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.
- Mix all ingredients together.
- Let stand overnight if possible for the flavors to blend.
- Store in a tightly covered container in the refrigerator.
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