Crispy Louisiana Hot Sauce Chicken Po’Boys Recipe
This Chicken Po’Boys recipe offers a delicious Southern classic sandwich featuring crispy, golden-fried chicken pieces drenched in a tangy, spicy mayonnaise-based sauce. Served on French rolls with fresh lettuce, tomatoes, and pickles, this sandwich delivers a perfect balance of crunchy, creamy, and savory flavors in every bite.
- Prep Time: 30 minutes
- Cook Time: 5 minutes
- Total Time: 35 minutes
- Yield: 4 sandwiches (with 1/2 cup sauce)
- Category: Sandwich
- Method: Frying
- Cuisine: Southern American
Ingredients
Sauce
- 1/2 cup mayonnaise
- 1 tablespoon dill pickle relish
- 2 teaspoons lemon juice
- 2 teaspoons Louisiana-style hot sauce
- 1 garlic clove, minced
- 1/2 teaspoon Worcestershire sauce
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon paprika
Chicken
- 1/2 cup buttermilk
- 2 tablespoons Louisiana-style hot sauce
- 3/4 cup all-purpose flour
- 3/4 cup cornmeal
- 1 teaspoon salt
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
- Oil for deep-fat frying
Sandwiches
- 4 French sandwich rolls, split
- 2 cups shredded lettuce
- 2 plum tomatoes, sliced
- 1/2 cup dill pickle slices
Instructions
- Prepare the sauce: In a small bowl, combine mayonnaise, dill pickle relish, lemon juice, Louisiana-style hot sauce, minced garlic, Worcestershire sauce, Dijon mustard, and paprika. Mix well and refrigerate until ready to assemble the sandwiches.
- Marinate the chicken: In a shallow bowl, mix together buttermilk and Louisiana-style hot sauce. This mixture will tenderize and spice up the chicken cubes.
- Prepare the coating: In a separate shallow bowl, blend the all-purpose flour, cornmeal, salt, paprika, garlic powder, and cayenne pepper to create a flavorful breading mix.
- Coat the chicken: Dip the chicken cubes into the buttermilk and hot sauce mixture, ensuring they are fully coated. Then, dredge each piece in the seasoned flour and cornmeal mix, coating all sides evenly. Shake off any excess coating.
- Fry the chicken: Heat oil in an electric skillet or deep-fat fryer to 375°F (190°C). Fry the chicken pieces in batches to avoid overcrowding, cooking until golden brown and crispy, about 3 to 4 minutes. Remove and drain on paper towels to remove excess oil.
- Assemble the sandwiches: Spread the prepared spicy sauce on the cut sides of each French roll. Layer lettuce, tomato slices, and dill pickle slices on the rolls. Fill them with the hot, crispy fried chicken pieces. Serve immediately for the best taste and texture.
Notes
- Maintain oil temperature at 375°F to ensure crispy, non-greasy chicken.
- Serve sandwiches immediately after assembly to keep the bread from becoming soggy.
- Adjust the amount of hot sauce in the marinade and sauce to suit your spice preference.
- Use fresh produce like crisp lettuce and ripe tomatoes for the best sandwich experience.
- Use kitchen thermometer to monitor oil temperature accurately during frying.
