Nutrition

Ingredients

• 1/2 cup mayonnaise
• 1 tablespoon dill pickle relish
• 2 teaspoons lemon juice
• 2 teaspoons Louisiana-style hot sauce
• 1 garlic clove, minced
• 1/2 teaspoon Worcestershire sauce
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon paprika
• CHICKEN:
• 1/2 cup buttermilk
• 2 tablespoons Louisiana-style hot sauce
• 3/4 cup all-purpose flour
• 3/4 cup cornmeal
• 1 teaspoon salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• 1 pound boneless skinless chicken breasts, cut into 1-in. cubes
• Oil for deep-fat frying
• SANDWICHES:
• 4 French sandwich rolls, split
• 2 cups shredded lettuce
• 2 plum tomatoes, sliced
• 1/2 cup dill pickle slices

Instructions

1. 1 In a small bowl, combine the mayonnaise, pickle relish, lemon juice, hot sauce, minced garlic, Worcestershire sauce, Dijon mustard and paprika. Cover the bowl and refrigerate the sauce until you're ready to build the sandwiches.
2. 2 In a shallow bowl, mix the buttermilk and hot sauce. In a separate shallow bowl, combine the flour, cornmeal, salt, paprika, garlic powder and cayenne. Coat the chicken with the buttermilk mixture, then dip it in the flour mixture to coat both sides. Shake off the excess.
3. 3 In an electric skillet or deep-fat fryer, heat the oil to 375°F. Fry the chicken pieces in batches until they're golden brown, three to four minutes. Drain them on paper towels. Editor's Tip: The key to frying in batches is making sure the oil returns to temperature between batches. Don't overcrowd the pan.
4. 4 Spread remoulade sauce on both halves of the split-open French sandwich rolls. Fill each one with shredded lettuce, dill pickles, sliced tomatoes and fried chicken. Serve the po'boys immediately.

Original Source

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