This is the kind of sandwich that makes you close your eyes on the first bite. This Chicken Po’ Boy is crispy on the outside, juicy on the inside, and piled on fluffy French bread. My roots run deep in Louisiana cooking, and I’ve been sharing Southern recipes online for almost a decade, so you can trust this one is well-seasoned and ready to impress.
First things first, you're going to need my Remoulade Sauce Recipe for this po’ boy sammich! Don't worry, I walk you through all of the steps and everything you will need below. You may also love my Catfish Po Boy recipe, too!
Table of Contents
Chicken Po’ Boy Ingredients
- Chicken Breasts: I like using chicken breasts for this because they cook up juicy and tender when breaded and fried just right. They’re easy to slice for that classic po’ boy look and soak up all the seasoning beautifully.
- Creole or Cajun Seasoning, Garlic Powder, and Smoked Paprika: This combo brings that bold Louisiana flavor that makes a po’ boy hit. You get heat, depth, and smoky goodness all in one bite. No bland chicken here.
- Hot Sauce: A splash of hot sauce in the egg mixture or drizzled over the sandwich gives it a little kick and ties everything together. It adds that spicy edge folks expect from a good po’ boy. It's optional, of course.
- Egg: The egg helps the flour and breadcrumbs stick to the chicken so you get that crispy, golden crust that holds up to all the toppings and sauce.
- Flour + Breadcrumbs: I like using both for the breading. Flour helps the chicken get that light, crunchy coating, and the breadcrumbs take it to the next level with extra crispiness. It's the kind of texture that makes you do a happy dance.
- Oil: A neutral oil like canola or vegetable oil works best.
- French or Italian bread or hoagie rolls: The bread makes the po boy. It should be soft on the inside and slightly crisp on the outside to hold everything together without falling apart.
- Remoulade sauce: This creamy, tangy sauce ties the whole sandwich together and brings that signature New Orleans flavor. You can buy store-bought sauce, but nothing beats my homemade recipe.
- Lettuce and Tomatoes: Adds a refreshing crunch.
What is a Po’ Boy
A po’ boy is a classic Louisiana sandwich that’s all about that crispy filling piled high on soft French bread. It’s usually made with fried seafood like shrimp, oysters, or catfish, but fried chicken hits too, trust me. You load it up with lettuce, tomato, pickles if want, and a creamy sauce or mayo, and that’s it.
Simple, messy, and full of flavor. It’s one of those things that feels like a whole experience, not just a sandwich. If you’ve never had one, you’re in for a treat. YES, IT GETS messy. Don't let that stress you. It's worth it.
How to Make Chicken Po’ Boy Sandwiches
Detailed measurements and full instructions can be found in the recipe card at the bottom of this post.
- Prep the chicken: Slice and dice your chicken breasts into cubes ½- 1 inch thick.
- Season the chicken: Sprinkle both sides with 1 teaspoon Creole or Cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, salt, and pepper to taste. Don’t be shy with it. You want that flavor to really come through.
- Set up your breading station: In one bowl, beat an egg with a splash of hot sauce. In another bowl or plastic/paper bag, add flour and breadcrumbs.
- Bread the chicken: Drizzle the beaten egg over the diced chicken pieces and ensure it's fully coated. Next, add the chicken to the bag or bowl with the flour and breadcrumbs. Shake to evenly coat the chicken. Ensure the chicken is completely covered and breaded.
- Allow the chicken to rest: Remove the chicken from the bowl or bag and place it on parchment paper, a plate, or a wire rack to rest for 10 minutes before frying or air frying. This will allow the breading to adhere to the chicken and prevent it from falling off.
- Fry the chicken: Heat oil in a skillet over medium heat—enough to shallow fry. Once the oil is hot (around 350°F), fry the chicken in batches for about 3–4 minutes per side, or until golden brown and cooked through. Let them drain on a wire rack. Avoid paper towels. These lead to soggy chicken and you want it crispy.
- Toast the bread (optional, but worth it): Lightly toast your po’ boy rolls or French bread in the oven or on a hot skillet until just crisp on the edges.
- Build your sandwich: Spread a generous layer of remoulade sauce on both sides of the bread. Add shredded lettuce, tomato slices, and your crispy chicken. Add more hot sauce if you like it spicy.
- Serve and enjoy: Serve it up while the chicken’s still warm and crispy. Grab a few napkins. This one’s messy in the best way.
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How to Keep the Chicken Crispy
- Don’t overcrowd the pan. Fry in batches so the oil stays hot and the chicken fries up golden, not soggy. Crowding cools down the oil and gives you limp breading.
- Drain on a wire rack. Skip the paper towels. Let the chicken rest on a wire rack set over a baking sheet—this keeps air circulating around it so the bottom doesn’t steam and get soft.
- Keep it warm in the oven. If you're frying in batches, keep finished pieces warm in a 200ºF oven. Place them on a rack (not directly on the pan) so they stay crisp until it’s time to build your sandwich.
- Sauce last minute. Spread your remoulade on the bread, not directly on the chicken. And don’t add the sauce too early. Build your sandwich right before serving to keep the crunch.
What to Pair with the Sandwiches
You can't go wrong with Southern favorites like Southern Fried Okra, Fried Plantains, Cajun French Fries, Zesty Vinegar Coleslaw, or something simple like chips.
Chicken Po Boy Recipe
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also get our free digital cookbook with 30-Minute One-Pot Recipes and weekly recipes and tips.
Equipment
Ingredients
- 1 pound chicken breasts Diced into ½-1 inch cubes
- 2 teaspoons Creole or Cajun Seasoning
- 2 teaspoons garlic powder
- 2 teaspoons smoked paprika
- salt and pepper to taste
- 1 egg Beaten
- hot sauce
- ⅓ cup all-purpose flour
- ⅓ cup breadcrumbs
- 1 cup oil Canola or vegetable oil.
Po Boy Sandwich
- French or Italian bread or hoagie rolls
- Remoulade sauce
- chopped lettuce
- chopped Tomatoes
Instructions
- Slice and dice your chicken breasts into cubes ½- 1 inch thick.
- Sprinkle both sides with 1 teaspoon Creole or Cajun seasoning, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, salt, and pepper to taste. Don’t be shy with it. You want that flavor to really come through.
- In one bowl, beat an egg with a splash of hot sauce. In another bowl or plastic/paper bag, add flour and breadcrumbs.
- Drizzle the beaten egg over the diced chicken pieces and ensure it's fully coated. Next, add the chicken to the bag or bowl with the flour and breadcrumbs. Shake to evenly coat the chicken. Ensure the chicken is completely covered and breaded.
- Remove the chicken from the bowl or bag and place it on parchment paper, a plate, or a wire rack to rest for 10 minutes before frying or air frying. This will allow the breading to adhere to the chicken and prevent it from falling off.
- Heat oil in a skillet over medium heat—enough to shallow fry. Once the oil is hot (around 350°F), fry the chicken in batches for about 3–4 minutes per side, or until golden brown and cooked through. Let them drain on a wire rack. Avoid paper towels. These lead to soggy chicken and you want it crispy.
- Lightly toast your po’ boy rolls or French bread in the oven or on a hot skillet until just crisp on the edges.
- Spread a generous layer of remoulade sauce on both sides of the bread. Add shredded lettuce, tomato slices, and your crispy chicken. Add more hot sauce if you like it spicy.
- Serve it up while the chicken’s still warm and crispy. Grab a few napkins. This one’s messy in the best way.
Air Fryer Instructions
- Spray the breaded chicken with oil (I prefer olive oil or avocado oil) and air fry the chicken at 400°F for about 10–14 minutes, flipping halfway through. The chicken is ready when it's crispy.
Notes
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Pro Tips
Boneless, skinless chicken breasts work great because they’re easy to slice thin and fry up crispy. You can also use chicken thighs if you prefer something more juicy and forgiving.
Yes! Spray the breaded chicken with oil and air fry at 400°F for about 10–14 minutes, flipping halfway through. The chicken is ready when it's crispy.
Add hot sauce to the eggs prior to dredging and add cayenne pepper to the chicken and the chicken breading.
You can! Fry it, let it cool completely, then store in the fridge. Reheat in the oven or air fryer to get the crisp back before assembling your sandwich.
A soft French or Italian bread or even a hoagie roll with a light crust works best. It should be sturdy enough to hold everything, but still soft and fluffy on the inside.
Classic toppings include shredded lettuce, tomato slices, pickles, and a slather of remoulade or mayo. You can also add sliced onions or even hot sauce if you’re feelin’ it.
Yes, buttermilk works great and adds even more flavor and tenderness to the chicken. Totally optional, but a nice touch.
Use a neutral oil with a high smoke point—like canola, vegetable, or peanut oil. Just make sure it’s hot enough so your chicken fries up crispy, not greasy.
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