✔ Updated · fixed recipe card, step photos and spicy mayo
A Popeyes-style chicken po boy is simple and hard to beat, and it is my favorite sandwich to make at home: crispy, spicy fried chicken tenders tucked into a toasted roll with mayo, shredded lettuce and dill pickles.
At a glance
The one tip that matters: Use soft French rolls with a thin, crisp crust, toast them lightly, and build the po boys while the chicken is still hot so the crust stays crunchy.
This copycat-style recipe soaks the tenders in buttermilk and Louisiana hot sauce, double-dredges them in a Cajun-seasoned flour with a hot sauce egg wash, then fries them at 350°F until they're 165°F inside. A quick spicy mayo and soft-but-crisp French rolls finish it. Plan on about 1 hour 40 minutes, most of it hands-off marinating time.
Why You'll Love This Po Boy
- Spicy, crunchy tenders, seasoned in a hot sauce buttermilk soak and a Cajun-style flour.
- Classic dressed toppings: mayo, shredded lettuce and dill pickles on a toasted French roll.
- Easy to adapt, from mild to extra spicy, with an air fryer option below.
What's in a Popeyes Chicken Po Boy?
The Popeyes-style po boy is fried chicken tenders on a toasted roll with mayo, shredded lettuce and pickles. It borrows from the classic New Orleans po boy (I am a sucker for the real thing), a sandwich on airy French bread usually filled with fried shrimp, oysters or roast beef and dressed with lettuce, tomato, pickles and mayo.
My copycat-style recipe uses chicken tenderloins soaked in buttermilk and hot sauce, then breaded in a flour seasoned with paprika, cayenne, garlic, onion and two kinds of pepper. The tenders come out crunchy and spicy, and the cool lettuce and tangy pickles balance them.
Ingredient Notes
Exact amounts are in the recipe card below.
- Chicken tenderloins: already the right size for a po boy. Boneless breasts cut into 3/4-inch strips work too.
- Buttermilk and hot sauce: a Louisiana-style hot sauce adds vinegar tang and gentle heat. No buttermilk? Stir 1 1/2 tablespoons lemon juice into 1 1/2 cups milk and let it stand for 5 minutes.
- Seasoned flour: salt, paprika, cayenne, garlic powder, onion powder, black pepper and white pepper give the Cajun-style flavor. A tablespoon of store-bought Cajun seasoning can replace the paprika, cayenne, garlic and onion powders; reduce the salt if it's salty.
- French rolls: soft inside with a thin, crisp crust. Toast them lightly.
- Toppings: mayonnaise (plain or with a spoon of hot sauce), shredded iceberg lettuce and dill pickle slices.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Pick the right bread. A po boy needs a soft French roll with a thin, crackly crust. Dense, chewy baguettes squeeze the fillings out; soft hot dog-style rolls go soggy.
- Marinate at least an hour. The buttermilk and hot sauce season and tenderize the chicken. Don't go past 8 hours or the texture turns soft.
- Double-dredge for crunch. Flour, spicy egg wash, then flour again gives the thick, craggy crust that holds up to the mayo and lettuce.
- Keep the oil at 350°F. Fry in small batches and check the thickest tender with an instant-read thermometer: it must read 165°F (74°C).
- Assemble right before serving. Hot tenders, cold crisp lettuce and pickles are the whole point. Build the po boys as soon as the chicken comes out of the oil.
Popeyes-Style Fried Chicken Po Boy (Copycat Recipe)
4
po boys20
minutes20
minutes790
kcal1
hour40
minutesA copycat-style Popeyes chicken po boy: chicken tenders soaked in spicy buttermilk, double-dredged in a Cajun-seasoned flour, fried crisp to 165°F and piled into toasted French rolls with mayo, shredded lettuce and dill pickles.
Ingredients
- For the Spicy Buttermilk Marinade
1 1/2 lb chicken tenderloins, or boneless skinless breasts cut into 3/4-inch strips
1 1/2 cups buttermilk
1/4 cup Louisiana-style hot sauce
1 teaspoon kosher salt
- For the Egg Wash
2 large eggs
2 tablespoons water
2 tablespoons Louisiana-style hot sauce
- For the Seasoned Flour
2 cups all-purpose flour (250 g)
2 teaspoons kosher salt
2 teaspoons paprika
1 1/2 teaspoons cayenne pepper
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon freshly ground black pepper
1/2 teaspoon white pepper
6 cups vegetable or peanut oil, for frying (about 2 inches deep)
- To Assemble
4 soft French rolls or sub rolls (about 8 inches), split
2 tablespoons butter or olive oil, for toasting
1/2 cup mayonnaise
1 tablespoon Louisiana-style hot sauce, for the mayo (optional)
2 cups shredded iceberg lettuce
16 dill pickle slices
Directions
- Marinate the Chicken
- If using chicken breasts, cut them into 3/4-inch strips. Whisk the buttermilk, 1/4 cup hot sauce and 1 teaspoon salt in a bowl, add the chicken and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
- Bread and Fry
- Whisk the flour, salt, paprika, cayenne, garlic powder, onion powder, black pepper and white pepper in a shallow dish. In a second shallow dish, beat the eggs with the water and 2 tablespoons hot sauce.
- Lift the chicken strips out of the buttermilk and let the excess drip off. Toss them in the seasoned flour, dip them in the egg wash, then press them back into the flour until thickly coated. Set them on a rack for 10 minutes while the oil heats.
- Heat the oil in a heavy pot or deep skillet to 350°F (175°C). Fry the tenders in batches of 4 or 5 for 5 to 7 minutes, turning once, until deep golden and 165°F (74°C) in the thickest piece. Let the oil return to 350°F between batches.
- Drain the tenders on a wire rack set over a baking sheet.
- Assemble the Po Boys
- Brush the cut sides of the rolls with melted butter or olive oil and toast them in a 400°F oven or a skillet for 2 to 3 minutes, until lightly crisp. Stir the hot sauce into the mayonnaise, if using.
- Spread the mayo generously on both sides of each roll. Add shredded lettuce and pickle slices, then 3 or 4 hot chicken tenders, close the po boys and serve right away.
Notes
- Make sure to have numerous bowls ready and freezer bags for ensuring the chicken is evenly coated.
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Air Fryer Chicken Po Boy
Marinate and double-dredge the tenders as usual and rest them for 10 minutes. Spray both sides generously with oil so no dry flour shows, then air fry at 380°F for 10 to 12 minutes in a single layer, flipping and spraying again halfway, until golden and 165°F (74°C) inside. Toast the rolls in the air fryer for the last 2 minutes.
What to Serve With a Chicken Po Boy
- Popeyes-style sides: red beans and rice, Cajun fries, mashed potatoes with Cajun gravy or buttermilk biscuits.
- Something cool: a creamy coleslaw balances the heat.
- Prefer a bun? Try our Popeyes chicken sandwich.
Storing and Reheating
- Fridge: store leftover tenders in an airtight container, separate from the bread and toppings, for up to 3 days.
- Reheat: warm the tenders in a 375°F oven or air fryer for 8 to 10 minutes until hot (165°F) and crisp. Avoid the microwave, which makes the crust soggy.
- Freeze: freeze cooled fried tenders on a tray, then bag them for up to 2 months. Reheat from frozen at 375°F for 15 to 18 minutes.
Frequently Asked Questions
What is on a Popeyes-style chicken po boy?
Crispy, spicy fried chicken tenders on a toasted French roll with mayonnaise, shredded lettuce and dill pickles. This copycat-style recipe adds a little hot sauce to the mayo, but plain mayo keeps it closest to the classic.
What bread is best for a chicken po boy?
A soft New Orleans-style French roll with a thin, crisp crust and a light, airy inside is ideal. If you can't find one, use a soft sub roll or a light supermarket French bread rather than a dense, chewy baguette.
Can I make the chicken in the air fryer?
Yes. Bread the tenders as usual, spray them well with oil and air fry at 380°F for 10 to 12 minutes, flipping halfway, until golden and 165°F inside. The crust is a little less craggy than deep-fried but still crunchy.
How spicy is this po boy?
Medium. Most of the heat comes from the hot sauce in the marinade and egg wash and the cayenne in the flour. For milder po boys, cut the cayenne to 1/2 teaspoon; for hotter ones, double it and use the spicy mayo.
What does 'dressed' mean on a po boy?
In New Orleans, a dressed po boy comes with lettuce, tomato, pickles and mayonnaise. This chicken version keeps it to lettuce, pickles and mayo, but sliced tomato is a great addition.
Can I use store-bought chicken tenders?
Yes. Bake or air fry frozen breaded tenders according to the package until they reach 165°F, then build the po boys as written. Homemade tenders are crunchier and spicier, but this is a quick weeknight shortcut.
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