Chicken Po' Boys with Remoulade Sauce

butterbeready.com

foxmulders

SCALE 1x2x3x

subheading: For the remoulade sauce:

1 cup mayonnaise (preferably Duke’s!)

2 tablespoons Creole mustard (I use Zatarain’s)- see notes

1 tablespoon sweet relish

2 teaspoons Louisiana-style hot sauce

2 teaspoons freshly squeezed lemon juice

1 ½ teaspoons smoked paprika

1 teaspoon prepared horseradish

1 teaspoon worcestershire

1 teaspoon garlic paste or 2 cloves of garlic, finely minced

½ teaspoon Tony Chachere’s Creole seasoning- see notes

subheading: For the fried chicken:

2 ½ teaspoons kosher salt

1 teaspoon freshly ground black pepper

1 ½ teaspoons garlic powder

1 ½ teaspoons smoked paprika

1 teaspoon dried thyme

1 teaspoon onion powder

1 teaspoon ground mustard

2 pounds boneless/skinless chicken breasts, cut into 2” pieces

1 cup whole buttermilk

2 teaspoons Louisiana-style hot sauce, plus more for serving

1 cup all purpose flour

1 cup fine yellow cornmeal

1.5 quarts peanut oil, for frying- canola/vegetable oil as sub

subheading: For the chicken po’ boy sandwich assembly:

4 (8-inch) French bread loaves or 4 hoagie rolls, sliced in half lengthwise, lightly toasted, and buttered

2 medium-sized tomatoes, sliced thinly

shredded iceberg lettuce

dill pickle chips

Directions at butterbeready.com

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