Chicken Po Boys With Remoulade Sauce Food

FRIED CHICKEN PO' BOYS

Steps:

• For the marinade: Put the chicken in a large bowl and add the buttermilk, hot sauce, salt, Cajun seasoning, garlic powder, paprika and black pepper and toss until the chicken is coated. Refrigerate for 4 hours or up to overnight.
• For the seasoned flour: Combine the flour, Cajun seasoning, pepper, baking powder, salt and confectioners' sugar in a large shallow dish or paper bag.
• Remove the chicken from the buttermilk and dredge each piece in the seasoned flour. Shake off any excess and transfer to a plate.
• Fill a large cast-iron skillet halfway with oil and fit the skillet with a deep-frying thermometer. Heat to 350 degrees F. Line a baking sheet with paper towels and set a cooling rack on top.
• Add 5 or 6 pieces of chicken at a time to the oil and cook for 3 to 4 minutes, then flip and cook until the chicken is golden brown and juices run clear when pierced, 3 to 4 minutes more.
• Remove to the prepared cooling rack and let sit for 5 minutes. (See Cook's Note.)
• For the sandwiches: Meanwhile, mix together the mayonnaise, Dijon, pickle brine and hot sauce in a small bowl. Spread the mixture on both sides of the baguettes. Lay the pickles and tomatoes on top of the mayonnaise on one side of each piece of bread. Add a few chicken pieces to each. Top with some Red Cabbage Slaw and the top pieces of bread. Cut each loaf in half, then cut into 8 to 10 portions. Serve with lots of napkins!
• Combine the oil, vinegar, Dijon mustard, granulated sugar, mustard seeds and minced garlic in a bowl and whisk together. Add the coleslaw mix, cabbage and green onions and toss lightly. Taste the slaw, then add salt and pepper to your liking. Serve right away or chill up to overnight.

PO' BOY REMOULADE SAUCE

Steps:

• Mix mayonnaise, mustard, ketchup, chives, parsley, garlic, Worcestershire sauce, lemon juice, paprika, cayenne, salt, and pepper together until well combined.

CRISPY CHICKEN PO BOYS WITH CAJUN REMOULADE

Steps:

• Heat 4 inches of oil to 365 degrees in a large heavy pot.
• Combine salt, white pepper, ground chili, panko and flour in a shallow plate.
• Rinse chicken tenders, drain. 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; set aside.
• Slice french rolls in half lengthwise and toast lightly under broiler.
• In large heavy pot fry chicken tenders (try not to crowd) until golden brown about 4-6 minutes. This may be done in batches. Remove to a paper towel lined plate. Next spread toasted rolls with remoulade. Place lettuce leaf on each half followed by sliced tomatoes, and sliced red onion. Top with hot chicken tenders.

CHICKEN PO' BOYS WITH REMOULADE SAUCE

Steps:

• In a bowl, combine the mayonnaise, mustard, sweet relish, hot sauce, lemon juice, paprika, horseradish, worcestershire, garlic, and creole seasoning together. Give everything a good stir to fully combine. Then cover the bowl tightly with plastic wrap or put the sauce into an airtight container with lid. Place the remoulade into the refrigerator until ready to use.

CHICKEN PO'BOY

Steps:

• Dredge the chicken in bread crumbs. In a large skillet heat the butter. When the foaming subsides, brown the chicken on all sides for about 10 minutes or until cooked through. Season to taste with salt and pepper. While the chicken is cooking, slice the bread in half vertically and then in half again horizontally and pull out all of the soft bread crumbs to create four boat like shells. Spread each "bread boat" with tartar sauce, top with chicken nuggets, then with shredded lettuce and tomato slices. Slice each piece in half again.
• In a food processor or blender mince the scallion, pickle and parsley, then puree with mayonnaise and mustard and season with salt and cayenne pepper.

CHICKEN FRIED MUSHROOM PO'BOY

Steps:

• For the remoulade sauce: Whisk together the mayonnaise, pickles, mustard, ketchup, hot sauce, onion powder, 1/4 teaspoon salt and several grinds of pepper in a small bowl until combined. Cover with plastic wrap and refrigerate until ready to serve.
• For the po'boys: Trim the mushrooms into bite-size pieces (roughly 2 inches; any smaller will make the breading process more tedious). Maitake and oyster mushrooms can be sliced/torn lengthwise, while shiitake and cremini mushrooms are best quartered.
• Pour the buttermilk and hot sauce into a shallow baking dish and whisk to combine. Add the mushrooms, then toss until evenly coated. Marinate at room temperature until well-seasoned, about 10 minutes.
• Whisk together the flour, smoked paprika, 1 teaspoon salt and several grinds of pepper in a large bowl. Stir in 2 tablespoons of the buttermilk marinade to make shaggy clumps.
• Heat 2 inches of vegetable or canola oil in a large pot over medium heat until a deep-frying thermometer registers 350 degrees F. Line a rimmed baking sheet with paper towels for draining.
• Dip the mushrooms first in the flour mixture, turning to coat, then back in the marinade. Then dip again in the flour to coat with the clumpy bits; transfer to a plate. Working in batches, fry the mushrooms, flipping occasionally, until golden brown and crisp, 2 to 3 minutes. Use a slotted spoon to transfer the mushrooms to the lined baking sheet and season with a pinch of salt.
• Lay the sliced tomato on the bottoms of the sub rolls, then top with the mushrooms. Drizzle the remoulade sauce over the mushrooms, top with shredded lettuce, sandwich together and serve.