FRIED CHICKEN PO' BOYS
Provided by Kardea Brown
Time 5h
Yield 8 to 10 servings
Number Of Ingredients 32
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.
CRISPY SHRIMP PO' BOY WITH SPICY REMOULADE
Steps:
- Fill a deep-fryer or large Dutch oven with several inches of oil and slowly bring it to 375 degrees F over medium-high heat. Line a sheet pan with paper towels and set aside. Sprinkle the shrimp with the garlic powder, paprika and some salt and pepper.
- Place the flour, egg and panko in separate shallow bowls. Toss the shrimp in the flour, then the egg (allow excess to drip off). Finally, toss the shrimp in the panko.
- Deep fry the shrimp until golden brown, 6 to 8 minutes.
- Remove the shrimp with a slotted spoon and drain on the paper towels.
- Whisk together the mayonnaise, sriracha and capers in a small bowl and season to taste with salt and pepper. Set aside.
- Sprinkle the tomato slices on both sides with salt and pepper.
- Heat a grill pan over medium heat. Brush the inside of the ciabatta rolls with olive oil and sprinkle with salt and pepper. Grill until golden brown, 1 to 2 minutes.
- Spread some spicy remoulade on both sides of the rolls. Place the Muenster on the bottom of the bread.
- Arrange 3 fried shrimp on each sandwich and top each with 2 tomato slices and a small handful of shredded lettuce.
- Top with the tops of the bread. Skewer both end with sandwich picks and slice in half. Serve immediately.
CHICKEN FRIED MUSHROOM PO'BOY
A New Orleans po'boy is traditionally loaded with fresh seafood from the coast and sandwiched between a soft French-style loaf. In this version, we kept the classic fixings, such as sliced tomato, finely shredded lettuce and a generous drizzle of homemade remoulade sauce. But we swapped in wild mushrooms that are "chicken fried" - coated in a shaggy buttermilk and seasoned flour batter, then deep fried to golden perfection, giving you a hearty vegetarian alternative to the beloved sandwich. We opted for maitake and oyster mushrooms because they hold the batter well and fry up crispy, but a variety of mushrooms would work well for this recipe.
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 17
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.
CHICKEN PO' BOYS WITH REMOULADE SAUCE
This New Orleans classic sandwich cannot be beat; chicken po' boys with spicy creole remoulade sauce. Crispy fried buttermilk chicken pieces piled together with cool + crisp lettuce, juicy tomatoes, and dill pickles on toasty bread. Big time cajun/creole flavors throughout. This is comfort food at its finest, y'all!
Provided by Quin Liburd
Categories Main Entree
Yield 4
Number Of Ingredients 27
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
Provided by Food Network
Categories main-dish
Time 40m
Yield 2 to 3 servings
Number Of Ingredients 14
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.
CRISPY CHICKEN PO BOYS WITH CAJUN REMOULADE
Make and share this Crispy Chicken Po Boys With Cajun Remoulade recipe from Food.com.
Provided by gailanng
Categories Lunch/Snacks
Time 42m
Yield 4 serving(s)
Number Of Ingredients 18
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.
Nutrition Facts : Calories 1007.6, Fat 31.4, SaturatedFat 5.3, Cholesterol 160.6, Sodium 2627.8, Carbohydrate 112.6, Fiber 6, Sugar 10.8, Protein 65.7
More about "crispy chicken po boys with cajun remoulade food"
CAJUN FRIED CHICKEN PO'BOYS | CHEF ELIZABETH REESE
Web Aug 12, 2019 These Cajun Fried Chicken Po’ Boys with a homemade Remoulade Sauce are a true New Orleans classic, and the perfect …
From chefelizabethreese.com
Servings 6Estimated Reading Time 3 mins
From chefelizabethreese.com
Servings 6Estimated Reading Time 3 mins
- Put the chicken in a large zip lock bag or bowl and add the buttermilk and remaining marinade ingredients and toss until the chicken is coated. Refrigerate for at least 4 hours or overnight.
- Combine the flour, and the remaining flour ingredients in a large shallow dish or disposable grocery bag.
- Remove the chicken from the marinade and dredge each piece in the seasoned flour. Shake off any excess and transfer to a cooling rack.
- Fill a large cast-iron skillet about halfway with canola oil and heat over medium heat. Line a baking sheet with paper towels and set a cooling rack on top.
CAJUN FRIED CHICKEN PO’ BOYS WITH SPICY REMOULADE SAUCE
Web Dec 16, 2022 Mix together the ingredients for the Remoulade sauce. Refrigerate until ready to use. Filet the two chicken breasts so that you …
From favfamilyrecipes.com
4.8/5 (6)Total Time 16 minsCategory Dinner, Main CourseCalories 1121 per serving
From favfamilyrecipes.com
4.8/5 (6)Total Time 16 minsCategory Dinner, Main CourseCalories 1121 per serving
- Mix together the sauce ingredients for the coleslaw then toss with the cabbage and carrots. Refrigerate until ready to use.
- Filet the two chicken breasts so that you have 4 thin pieces of chicken. In one small bowl mix together the milk and egg. In another small bowl mix together the wondra flour and Cajun seasoning.
- Heat a thin layer of vegetable oil in a large fry pan over medium heat. Dip each piece of chicken in the milk mix, then coat thoroughly in the flour mix. Fry 6 to 7 minutes or until lightly browned on each side.
THE BEST SHRIMP PO’ BOY RECIPE WITH REMOULADE SAUCE!
Web Jul 25, 2019 Cuisine: Cajun/Creole, Southern Prep Time: 40 minutes Cook Time: 20 minutes Total Time: 1 hour Servings: 4 servings Calories: 1147kcal Author: Jocelyn Delk Adams Ingredients For the Remoulade Sauce 1 …
From grandbaby-cakes.com
From grandbaby-cakes.com
SHRIMP PO BOY RECIPE WITH CAJUN REMOULADE - SIMPLY …
Web Apr 2, 2022 Mix remoulade ingredients together in a mixing bowl. Set aside. In a large mixing bowl, whisk together flour and cajun seasoning. Add shrimp and toss until evenly coated. Heat a large non-stick skillet to …
From simplywhisked.com
From simplywhisked.com
CRISPY CAULIFLOWER PO' BOY SANDWICH RECIPE - LOVE AND …
Web Aug 29, 2019 Instructions. Preheat the oven to 400°F and line a baking sheet with parchment paper. On a rimmed tray, mix together the panko, seasoning, and lemon zest. Place the egg in a small bowl nearby. Dip …
From loveandlemons.com
From loveandlemons.com
CAJUN REMOULADE (PO BOY SAUCE) | KEVIN IS COOKING
Web May 13, 2021 Cuisine: American, Cajun Prep Time: 10 minutes Resting Time: 30 minutes Total Time: 40 minutes Servings: 12 Calories: 131kcal Author: Kevin Is Cooking Ingredients 1 cup mayonnaise 2 tbsp whole …
From keviniscooking.com
From keviniscooking.com
“FRIED” CHICKEN PO’ BOYS WITH REMOULADE COLESLAW
Web Step 5. When the unit has preheated, insert the air fryer basket on Level 3. Close the oven door to begin cooking. Step 6. To make the remoulade coleslaw: While the chicken is cooking, combine the coleslaw mix, …
From ninjatestkitchen.com
From ninjatestkitchen.com
VEGAN PO BOY (WITH AVOCADO REMOULADE SAUCE) – EMILIE EATS
Web Apr 21, 2021 In a medium bowl, add flour, cornmeal, paprika, salt, garlic powder, onion powder, thyme, black pepper, cayenne, and white pepper. Stir to combine. Dip each tofu …
From emilieeats.com
From emilieeats.com
CHICKEN PO BOY - FINEDININGLOVERS.COM
Web Jan 18, 2017 In a medium bowl, whisk buttermilk and egg to combine. Dredge chicken in flour mixture, dip into buttermilk mixture, then return to flour mixture, turning to coat all …
From finedininglovers.com
From finedininglovers.com
FRIED SHRIMP PO’ BOY WITH CAJUN REMOULADE
Web Mar 25, 2021 For the spicy cajun remoulade: In a small bowl, whisk together the mayonnaise, ketchup, parsley, scallion, cornichons, capers, paprika, Dijon mustard and …
From cookingwithcocktailrings.com
From cookingwithcocktailrings.com
THE BEST SHRIMP PO BOY SANDWICH WITH CREAMY CAJUN SAUCE
Web Jan 25, 2023 Ingredients in this Shrimp Po Boy Recipe. These sandwiches are so easy to put together and taste scrumptious! Here’s all you need: For the shrimp: 4 tablespoons …
From favfamilyrecipes.com
From favfamilyrecipes.com
CRISPY CHICKEN PO BOYS WITH CAJUN REMOULADE RECIPE
Web Directions: How to Make Crispy Chicken Po Boys With Cajun Remoulade. Heat 4 inches of oil to 365 degrees in a large heavy pot. Combine salt, white pepper, ground chili, …
From menuiva.com
From menuiva.com
CRISPY CHICKEN PO BOYS WITH CAJUN REMOULADE - SPRY LIVING
Web 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. …
From spryliving.com
From spryliving.com
AIR FRIED CRISPY CHICKEN PO'BOY WITH SPICY REMOULADE SLAW
Web In a single layer, add the chicken strips and spray with non-stick cooking spray. Set the temperature to 350 degrees and air fry for 8 minutes or until strips are golden brown, and …
From perdue.com
From perdue.com
CRISPY CHICKEN PO'BOY WITH SPICY REMOULADE SLAW | PERDUE®
Web Preheat an oven or toaster oven to 425°F. Spray baking sheet with no-stick cooking spray. Place frozen chicken strips in a single layer on the baking sheet. Bake on the middle …
From perdue.com
From perdue.com
PULLED PORK PO'BOY - REAL MOM KITCHEN - PORK
Web Jan 9, 2019 In a small bowl, combine the garlic powder, onion powder, pepper, oregano, and 1/2 tsp Cajun seasoning. Rub mixture over pork and place in slow cooker.Add water …
From realmomkitchen.com
From realmomkitchen.com
AIR FRIED CRISPY CHICKEN PO'BOY WITH SPICY REMOULADE SLAW
Web Set the temperature to 350 degrees and air fry for 8 minutes or until strips are golden brown, and a meat thermometer reaches 170 degrees. Remove from air fryer and let stand for 1 …
From perdue.com
From perdue.com
FOUNDRY FOOD + TAP MENU PRICES - MENUCOLLECTORS.COM
Web Apr 19, 2023 Pale Ale Mussels. One Pound Of Saltwater Blue Mussels, Pale Ale + Marinara, Garlic, Onions, Tomatoes & Ciabatta Bread. $18.69. Menu – Crispy Chicken …
From menucollectors.com
From menucollectors.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love