Recipe Background
A Chicken Po Boy inspired by New Orleans, with crispy cutlets and zesty slaw.
Moving to New Orleans was never really on my radar until a job opportunity whisked me away to the vibrant city known for jazz and, perhaps more importantly for me, food. My first weekend there, eager to absorb the local culture, I strolled through the French Quarter and stumbled upon a small, bustling shop selling po' boys. Intrigued, I ordered a chicken po' boy and quickly found myself head over heels in love with the crunchy goodness, the tangy slaw, and the spicy kick of the Cajun spices. Armed with those flavors swirling in my mind, I knew I had to make my version at home.
Adapting the dish to my own style meant a few delightful tweaks and discoveries. I always have Wondra flour handy for its fine texture, which gives the chicken cutlets that perfect crispy coating when fried. Adding a touch of horseradish to the remoulade was a chef’s tip from a friend that packs an unexpected zing. For the slaw, shredded carrots and cabbage tossed with just a hint of apple cider vinegar evoked that first unforgettable taste. Each element and choice came together not only to satisfy my cravings but to serve as a comforting reminder of my first steps into a life-changing city.
Crafting this dish became my go-to for visiting friends who wanted an authentic, yet personally crafted taste of New Orleans. I found that putting the remoulade on the baguette before assembling helps the flavors meld together beautifully. Each bite takes me back to that first weekend, with a hint of nostalgia and a nod to new beginnings.
Ingredients
For the coleslaw:
- 1/2 cup mayonnaise
- 2 tablespoons sugar
- 1/2 tablespoon cider vinegar
- 1 cup cabbage shredded
- 1/2 cup carrots shredded
For the remoulade:
- 1/2 cup mayonnaise
- 1 tablespoon ketchup
- 1/2 teaspoon sriracha
- 1/2 teaspoon pickle juice
- 1/2 teaspoon prepared horseradish
- 1/2 teaspoon garlic minced
- 1/2 teaspoon Cajun seasoning
- paprika to taste
For the chicken:
- 1 cup milk
- 1 egg
- 1 1/2 cups Wondra™ flour
- 1 tablespoon Cajun seasoning
- vegetable oil to taste
- 2 chicken breasts each cut into 2 thin cutlets
- 1 French baguette cut into 4 equal rolls and split
Directions
- In a bowl, add 1/2 cup of the mayonnaise, the sugar, and the cider vinegar and stir to combine.
- Add the cabbage and the carrots to the mayo mixture and toss to combine into a coleslaw.
- Refrigerate the coleslaw until ready to use.
- In a bowl, add the remaining mayonnaise, the ketchup, the sriracha, the pickle juice, the horseradish, the garlic, 1/2 teaspoon of the Cajun seasoning, and the paprika and whisk to combine.
- Refrigerate the remoulade until ready to use.
- In a small bowl, add the milk and the egg and whisk to combine.
- In a second small bowl, add the flour and the remaining Cajun seasoning and whisk to combine.
- In a large frying pan over medium heat, add a thin layer of the vegetable oil and allow it to heat.
- Dip each of the cutlets into the milk mixture and then coat each thoroughly in the flour mixture.
- In batches as needed, fry the cutlets in the hot oil, flipping them once, until they are lightly browned on each side and reach an internal temperature of 165 degrees F, about 3-5 minutes per side.
- Transfer the cutlets to paper towels to drain.
- Spread the remoulade inside the bottom half of each of the baguette rolls.
- Add the cutlets and the coleslaw evenly to each of the rolls.
- Serve immediately.
×
