• 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.