Spicy Cajun Chicken Po’ Boy Recipe

This Spicy Cajun Chicken Po’ Boy breakfast sandwich fuses New Orleans flair with morning comfort: buttermilk-marinated chicken fried to crispy perfection with fiery Cajun spices, topped with creamy scrambled eggs, crisp lettuce, juicy tomatoes, pickles, and a tangy spicy remoulade sauce, all nestled in toasted French bread for an irresistible, flavor-packed wake-up call.

Why You’ll Love This Recipe

You’ll fall head over heels for this recipe because it transforms the classic lunchtime Po’ Boy into a show-stopping breakfast that packs serious personality and satisfaction. The chicken delivers that perfect crispy exterior with juicy tenderness inside, infused with bold, smoky Cajun heat that wakes up your taste buds instantly.

Paired with soft, fluffy scrambled eggs, it creates the ultimate savory balance — think protein-packed indulgence without feeling heavy. The homemade spicy remoulade adds creamy, tangy, garlicky richness with just enough kick to keep things exciting, while fresh lettuce, tomatoes, and pickles bring bright crunch and acidity to cut through the richness.

It’s customizable, crowd-pleasing, and feels like a gourmet café treat you can whip up at home, making lazy weekends or busy mornings feel special. Every bite bursts with Southern soul, spice, and comfort — it’s addictive, satisfying, and guaranteed to become your new go-to when you crave something beyond ordinary toast.

Yield: 4 hearty breakfast sandwiches

Spicy Cajun Chicken Po' Boy Recipe

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Crispy spicy Cajun fried chicken with eggs, remoulade, and veggies on toasted bread — bold breakfast bliss!

Prep Time 20 minutes

Cook Time 20 minutes

Additional Time 30 minutes

Total Time 1 hour 10 minutes

Ingredients

• 4 boneless chicken thighs or breasts, pounded/fileted thin
• 1 cup buttermilk
• ¼ cup hot sauce (plus extra for remoulade)
• 2 tbsp Cajun seasoning (divided)
• 1 tsp cayenne pepper (adjust for heat)
• 1½ cups all-purpose flour
• ½ cup cornmeal
• Vegetable oil for frying
• 8 large eggs
• ¼ cup milk or cream
• Salt & pepper to taste
• 4 French bread rolls or hoagie buns, split
• 1 cup mayonnaise
• 2 tbsp Creole mustard
• 2 tbsp sweet relish
• 1 tbsp lemon juice
• 1 tsp Worcestershire sauce
• 1 tsp garlic powder
• Shredded lettuce
• 2 ripe tomatoes, sliced
• Dill pickle slices

Instructions

1. Marinate the chicken for max flavor — In a big bowl, whisk together buttermilk, ¼ cup hot sauce, 1 tbsp Cajun seasoning, and cayenne. Add chicken pieces, coat well, cover, and chill for at least 30 minutes (overnight is magic for tenderness!).
2. Whip up that irresistible spicy remoulade — In a small bowl, mix mayo, Creole mustard, sweet relish, lemon juice, Worcestershire, garlic powder, 1 tsp Cajun seasoning, and a dash of hot sauce. Taste and tweak the heat — set aside so flavors meld.
3. Get your dredging station ready — In one shallow dish, combine flour, cornmeal, remaining 1 tbsp Cajun seasoning, salt, and pepper. In another, keep extra buttermilk handy if you want a double dip for ultra-crisp.
4. Heat things up — Pour oil into a deep skillet or pot to about 2 inches deep; heat to 350°F (use a thermometer for perfection). Line a plate with paper towels.
5. Coat and fry the chicken golden — Remove chicken from marinade (let excess drip), dredge in flour mixture, pressing to adhere. Fry in batches 4-6 minutes per side until deep golden and cooked through (internal temp 165°F). Drain on towels.
6. Scramble those dreamy eggs — While chicken rests, whisk eggs with milk, salt, pepper, and a pinch of Cajun seasoning. Cook in a buttered skillet over medium-low, stirring gently until soft and fluffy — don’t overcook!
7. Toast the bread to perfection — Lightly butter the split rolls and toast in a skillet or oven until golden and warm — this step makes all the difference for holding juicy fillings.
8. Build your masterpiece — Spread generous remoulade on both cut sides of toasted bread. Layer bottom with shredded lettuce, tomato slices, and pickles for fresh crunch.
9. Pile on the stars — Add hot crispy Cajun chicken, then top with fluffy scrambled eggs. Drizzle extra remoulade if you’re feeling indulgent!
10. Close, slice, and devour — Cap with the top bread, press gently, slice in half if desired, and serve immediately while everything’s hot and melty — grab napkins, this one’s gloriously messy and worth it!

Notes

Adjust spice to taste — start milder if serving kids or spice-sensitive folks. For authentic NOLA vibe, use Crystal hot sauce. This sandwich is hearty, so pair with coffee or iced tea.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1511Total Fat 76gSaturated Fat 18gUnsaturated Fat 58gCholesterol 559mgSodium 3721mgCarbohydrates 144gFiber 8gSugar 12gProtein 63g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Recipe Tips and Tricks

Marinate the chicken overnight for maximum flavor and tenderness — the buttermilk tenderizes while the hot sauce and spices penetrate deeply. Use a heavy skillet or deep fryer for even, crispy frying; maintain oil temperature around 350°F to avoid soggy results. For extra crunch, double-dip the chicken in buttermilk then seasoned flour.

Toast the bread lightly with butter for added richness and structure so it holds up to juicy fillings. Scramble eggs low and slow for creamy texture — add a splash of milk or cream. Adjust spice levels gradually; taste the remoulade before serving. Prep components ahead (fry chicken, make sauce) for quick assembly. Use a serrated knife to slice the sandwich for clean cuts without squishing fillings.

Ingredients Notes

Boneless chicken thighs or breasts work best — thighs stay juicier for breakfast indulgence, while breasts offer a leaner bite; fileting them thin ensures quick, even cooking and maximum crispiness. Buttermilk is essential for tenderizing and helping the coating adhere — substitute with milk + lemon juice if needed.

Cajun seasoning brings authentic smoky, herbal heat; homemade or store-bought like Tony Chachere’s works great, but check salt levels to avoid over-seasoning. Hot sauce (Louisiana-style like Crystal or Tabasco) adds tangy fire to both marinade and remoulade — adjust for preferred spice. Flour and cornmeal create that signature crunchy crust; all-purpose flour alone is fine if cornmeal unavailable.

For remoulade, use good-quality mayo (Duke’s preferred for tang), Creole mustard for authentic zing, sweet relish for subtle sweetness, and fresh lemon juice for brightness. Eggs should be fresh for fluffy scrambling. French bread or hoagie rolls provide the classic chewy, crusty base — soft yet sturdy. Fresh lettuce (shredded romaine or iceberg), ripe tomatoes, and dill pickle slices add necessary cool crunch and acidity to balance the spice.

Variations and Substitutions

For a lighter version, grill or blacken the chicken instead of frying — rub with Cajun seasoning and cook in a hot cast-iron skillet with butter for smoky char. Swap chicken for shrimp, catfish, or plant-based patties for seafood or vegetarian twists. Make it breakfastier by adding crispy bacon strips, sausage patties, or cheese (pepper jack or cheddar) for meltiness.

Use brioche buns or croissants for a richer, buttery base instead of French bread. Dial down heat by reducing cayenne/hot sauce or use mild Cajun blend. For remoulade variations, add garlic aioli or swap for plain mayo with hot sauce drizzle. Go low-carb with lettuce wraps or keto bread. Add avocado slices for creaminess or coleslaw for extra crunch. For egg lovers, fry or poach instead of scrambling. Gluten-free? Use GF flour blend and tamari in marinade.

Storage Options

Best enjoyed fresh, but store components separately for leftovers. Keep fried chicken in an airtight container in the fridge up to 3 days; reheat in a 375°F oven or air fryer for 8-10 minutes to restore crispiness (avoid microwave to prevent sogginess).

Remoulade sauce lasts 5-7 days refrigerated in a sealed jar. Scrambled eggs are best fresh but can be stored 1-2 days and gently rewarmed. Assemble sandwich just before eating to avoid soggy bread. Fully assembled leftovers can be wrapped tightly and refrigerated up to 1 day; reheat wrapped in foil in oven. Freeze extra fried chicken (up to 2 months) — thaw overnight and re-crisp in oven.

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