What is a Chicken Po’ Boy? The Ultimate New Orleans Sandwich Guide

Ever wandered through the vibrant streets of New Orleans and caught the irresistible scent of a chicken po’ boy being made? This iconic sandwich has roots deep in Louisiana’s rich culinary history and brings together simple ingredients to create something truly magical. As someone who’s eaten my fair share of these delicious sandwiches (sometimes two in one day during my NOLA visits!), I’m excited to share everything you need to know about the legendary chicken po’ boy.

The Origins of the Po’ Boy Sandwich

The story of how the po’ boy came to be is something that makes this sandwich even more special. While there are a few different origin stories the most widely accepted version takes us back to New Orleans in 1929.

Two brothers Benjamin and Clovis Martin, former streetcar conductors themselves opened a restaurant and coffee stand in the French Market. When thousands of streetcar workers went on strike that year, the Martin brothers showed their solidarity by offering to feed any worker affected.

Legend has it that whenever a union member walked into their restaurant, one of the brothers would announce, “Here comes another poor boy!” This phrase eventually became attached to the free sandwiches they served, and over time, “poor boy” evolved into “po’ boy” – the name we know today.

What Exactly Is a Chicken Po’ Boy?

A chicken po’ boy isn’t just any sandwich – it’s a beautiful marriage of crispy fried chicken, fresh toppings, and soft-yet-crusty bread that creates a handheld feast. Here’s what makes it special:

The Bread

The foundation of any authentic po’ boy is the bread – specifically French bread or a baguette-style loaf with these characteristics:

• Soft, pillowy interior
• Thin, crispy exterior crust
• Long, submarine-style shape

This isn’t your average sandwich bread! The perfect po’ boy bread has just the right amount of chew while still being light enough to not overwhelm the fillings.

The Chicken

The star of a chicken po’ boy is, of course, the chicken:

• Typically uses boneless, skinless chicken breasts cut into pieces
• Marinated in buttermilk with hot sauce and spices
• Dredged in a seasoned flour (often with cornmeal for extra crunch)
• Fried until golden brown and crispy

This preparation method ensures the chicken is tender on the inside while maintaining that perfect crunch on the outside – a textural contrast that’s essential to a great po’ boy.

“Dressed” with Toppings

In New Orleans, asking for your po’ boy “dressed” means it comes with:

• Shredded lettuce
• Sliced tomatoes
• Dill pickle chips
• Mayonnaise or remoulade sauce

Speaking of remoulade, this creole-style sauce deserves its own moment in the spotlight.

The Essential Remoulade Sauce

While some po’ boys are served with simple mayo, many feature a spectacular condiment called remoulade sauce. This Louisiana-style sauce has French origins but has been adapted with bold creole flavors.

A typical remoulade includes:

• Mayonnaise base
• Creole mustard (spicier than dijon)
• Sweet relish
• Hot sauce
• Lemon juice
• Smoked paprika
• Horseradish
• Worcestershire sauce
• Garlic
• Creole seasoning

The sauce adds a creamy, tangy, slightly spicy element that complements the crispy fried chicken perfectly. It’s what takes the sandwich from good to unforgettable!

What Makes a Po’ Boy Different from Other Sandwiches?

You might be thinking, “This sounds kinda like a sub or hoagie” – but there are distinct differences:

1. The Bread: The specific French bread used for po’ boys has a distinctive texture and crust that’s different from typical sub rolls.

2. The Fillings: While subs can have various cold cuts, po’ boys traditionally feature hot, fried ingredients like chicken, seafood, or roast beef with gravy.

3. The “Dressed” Components: The specific combination of lettuce, tomatoes, pickles, and remoulade/mayo is a classic New Orleans touch.

4. Cultural Significance: The po’ boy represents New Orleans culinary heritage in a way that goes beyond just being a sandwich.

How to Make an Authentic Chicken Po’ Boy at Home

I’ve made these at home many times, and while nothing beats the real thing from a corner store in New Orleans, you can create a pretty amazing version in your own kitchen. Here’s my approach:

For the Remoulade Sauce:

1. Combine 1 cup mayonnaise, 2 tablespoons Creole mustard, 1 tablespoon sweet relish, 2 teaspoons hot sauce, 2 teaspoons lemon juice, 1½ teaspoons smoked paprika, 1 teaspoon horseradish, 1 teaspoon Worcestershire sauce, 1 teaspoon minced garlic, and ½ teaspoon Creole seasoning.
2. Mix well and refrigerate while preparing the chicken (this allows flavors to meld).

For the Fried Chicken:

1. Cut 2 pounds of boneless chicken breasts into 2-inch pieces.
2. Create a spice blend with 2½ teaspoons kosher salt, 1 teaspoon black pepper, 1½ teaspoons each of garlic powder and smoked paprika, 1 teaspoon each of dried thyme, onion powder, and ground mustard.
3. Season chicken with half the spice blend.
4. Marinate chicken in 1 cup buttermilk mixed with 2 teaspoons hot sauce for at least 1 hour (overnight is better!).
5. Combine 1 cup all-purpose flour, 1 cup cornmeal, and remaining spices for dredging.
6. Heat oil to 350°F in a deep fryer or Dutch oven.
7. Dredge marinated chicken in flour mixture and fry until golden brown (about 3-5 minutes).

For Assembly:

1. Lightly toast and butter French bread or hoagie rolls.
2. Spread remoulade sauce generously on both sides of bread.
3. Add shredded lettuce, sliced tomatoes, and pickle chips.
4. Place hot fried chicken pieces on top.
5. Add more remoulade if desired (and I always desire more!).
6. Serve immediately while chicken is still crispy.

Tips for Po’ Boy Perfection

After making many of these at home, I’ve learned a few tricks:

• Don’t skip the buttermilk marinade – it tenderizes the chicken and adds flavor.
• Maintain oil temperature – keep it between 350-370°F for perfect crispiness.
• Use both flour and cornmeal in your dredge for extra crunch.
• Make the remoulade ahead of time – it gets better as flavors meld.
• Toast the bread lightly – you want some crunch but not too much.
• Serve immediately – these don’t store well once assembled.

Variations on the Classic

While I’m partial to the traditional chicken po’ boy, there are several delicious variations:

Protein Options:

• Fried shrimp (a New Orleans favorite)
• Fried oysters
• Fried catfish
• Roast beef with gravy (the original!)
• Soft-shell crab

Regional Twists:

• Some places add coleslaw instead of lettuce
• Hot sauce variations (Crystal is traditional in NOLA)
• Different bread options (though purists insist on French bread)

Why Po’ Boys Hold a Special Place in Food Culture

The po’ boy isn’t just a sandwich – it’s a piece of culinary history. It represents community support during hard times and has evolved into a symbol of New Orleans cuisine.

What I love about po’ boys is their accessibility – they were created to feed working people affordably, and that spirit continues today. You can find amazing po’ boys in fancy restaurants and corner stores alike throughout New Orleans.

So what is a chicken po’ boy? It’s crispy fried chicken on French bread with fresh toppings and zesty remoulade. But it’s also a taste of New Orleans history, a culinary tradition passed down through generations, and honestly, one of the most satisfying sandwiches you’ll ever eat.

A po’ boy is a New Orleans-originating sandwich characterized by its crusty-on-the-outside, fluffy-on-the-inside French bread and various fillings like fried seafood, roast beef, or hot sausage. It’s traditionally “dressed” with shredded lettuce, tomatoes, pickles, and mayonnaise, and its history is tied to providing free meals to striking streetcar workers during the 1929 New Orleans streetcar strike.

A po’ boy is a specific type of sandwich with Louisiana origins, distinguished by its New Orleans-style French bread, which is crisp on the outside and soft and airy inside. While other sandwiches can have various fillings, a po’ boy typically includes fillings like fried shrimp, oysters, or roast beef with gravy. Additionally, a po’ boy is often served “dressed” with shredded lettuce, sliced tomato, pickles, and mayonnaise, or Creole mustard.

They are called po’ boys because, according to the most popular story, during a 1929 New Orleans streetcar workers’ strike, a restaurant owner would call out “Here comes another poor boy!” when a hungry striker came in for a free meal. The sandwich was given to the striking workers, who were known as “poor boys,” and the name eventually stuck, becoming shortened to “po’ boy”.