Crispy Chicken Po Boys With Cajun Remoulade

  • Yield: servings


Chicken Tenders
2pounds chicken tenders
2teaspoons salt
1/2teaspoon white pepper
1teaspoon ground dried ancho chili pepper
2cups panko bread crumbs
1cup flour
canola oil for deep fat frying
1/2teaspoon salt
Cajun Remoulade
1/4cup minced red onion
1tablespoon chopped capers
1teaspoon minced garlic
1teaspoon lemon zest
2teaspoons fresh lemon juice
1teaspoon Cajun seasoning
1cup mayonnaise
4large soft french style sausage rolls
butter lettuce leaves washed and dried
1 sliced tomato
1 sliced red onion


Heat 4 inches of oil to 365 degrees in a large heavy pot.

Combine salt, white pepper, ground chili, panko, and flour in a 10 inch pie plate. Rinse chicken tenders, drain and pat dry. Dredge each chicken tender in panko spice mixture and reserve on a plate.

Mix cajun remoulade by combining red onion, capers, garlic, lemon zest, lemon juice, cajun seasonings with mayonnaise. Cover and reserve.

Slice french rolls in half lengthwise and toast lightly under broiler.

In large heavy pot fry chicken tenders until golden brown about 4-6 min. Remove to a paper towel lined plate. Sprinkle lightly with the 1/2 teaspoon salt. Next spread toasted rolls with cajun remoulade. Place lettuce leaf on each half followed by sliced tomatoes, and sliced red onion. Top with hot chicken tenders. Enjoy