Dinner, Lunch

“Fried” Chicken po’ Boys with Remoulade Coleslaw

  • Prep 6 hours
  • Total 6h 30 mins
  • Easy
  • Serves 6

These Po’Boys would make any New Orleanians proud.


  • Contains Milk/Dairy
  • Contains Eggs

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Eggs

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 5 8-ounce boneless, skinless chicken breasts, cut lengthwise into 1-inch-wide strips
  • 2 1/2 cups buttermilk
  • 6 tablespoons hot sauce
  • 5 tablespoons Cajun seasoning, divided
  • 2 cups all-purpose flour
  • to taste Kosher salt and freshly ground black pepper


  • coleslaw mix
  • 1/2 cup mayonnaise
  • 1/4 cup apple cider vinegar
  • 1/4 cup Dijon mustard
  • 2 tablespoons dill pickle brine
  • 2 tablespoons hot sauce
  • to taste Kosher salt and freshly ground black pepper
  • 3 12-inch baguettes


  • Fine-Mesh Strainer
  • Two Medium Bowls
  • Tongs
  • Step 1

    To make the chicken: Put the chicken strips, buttermilk, 6 tablespoons of hot sauce, and 1 tablespoon of Cajun seasoning into a resealable freezer bag. Mix until fully incorporated and the chicken is coated. Seal and refrigerate for at least 6 hours or overnight. 

  • Step 2

    Remove the chicken from the marinade and strain over the sink to drain any excess liquid.

  • Step 3

    In a medium bowl, whisk together the flour, remaining 4 tablespoons of Cajun seasoning, salt, and pepper. Dredge the chicken strips in the seasoned flour, gently shaking off any excess. Place the strips in the air fryer basket.

  • Step 4

    Install a wire rack on Level 1. Select AIR FRY, select 2 LEVEL, set the temperature to 360°F, and set the time to 30 minutes. Press START/STOP to begin preheating. 

  • Step 5

    When the unit has preheated, insert the air fryer basket on Level 3. Close the oven door to begin cooking.

  • Step 6

    To make the remoulade coleslaw: While the chicken is cooking, combine the coleslaw mix, mayonnaise, vinegar, mustard, pickle brine, remaining 2 tablespoons of hot sauce, salt, and pepper in a medium bowl and set aside.

  • Step 7

    When there are 5 minutes remaining, place the baguettes on the sheet pan. Place the sheet pan on the wire rack on Level 1 and cook along with the chicken for the remaining 5 minutes. 

  • Step 8

    Cooking is complete when an instant-read thermometer inserted in the chicken reads 165°F and the exterior is crispy.

  • Step 9

    Carefully remove the bread and chicken from the oven. Let the bread cool for a few minutes. Cut the baguettes into top and bottom halves. Top the bottom halves with the chicken, slaw, and any desired toppings, then cover with the top baguette halves. Cut each sandwich crosswise to serve.