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!

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❤️ Why you'll love this recipe
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.
- 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.
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, "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.
📚 Related recipes
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. 🙂

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

Fried Chicken Po'Boy Recipe with Homemade Remoulade
Print SaveIngredients
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
- 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.
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We'll never share your email or send you spam. Pinkie swear.First published February 6, 2016. Last updated January 3, 2021 for better readability and simpler instructions.
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 it
Marye
Anne - there's a link to it in the green recipe card.
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 Hooper
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.
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!
Harold Burton
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!!
Eve Hunt
this was wonderful! Thank you for sharing all these tips and recipes..really helps those of us without the create gene;)
Marye
I am so glad you liked it. Eve!