New Orleans Chicken Po-Boy

  • Prep + Cook Time
    50 Minutes
  • Servings
Where to Buy


  • 4 George’s Farmers Market Chicken Thighs, diced
  • ½ cup prepared catfish fry breading
  • ¼ cup sliced fresh jalapeños
  • ½ cup cut okra, frozen or fresh
  • 1 cup shredded iceberg lettuce
  • 4 soft hoagie rolls, split

Remoulade Sauce

  • ¼ cup mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 tablespoon creole seasoning


    1. Preheat an air-fryer at 375°F.
    2. Combine the diced chicken with breading in a mixing bowl with the jalapeños and okra. Shake off excess breading and place in a single layer in the basket of the air-fryer. Cook until golden about 10-15 minutes until internal temperature reaches 165°F.
    3. Combine sauce ingredients in a bowl and stir.
    4. Build the po-boys by dividing the lettuce and chicken mixture in the middle of the hoagie rolls and drizzle with the Remoulade sauce.

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