New Orleans-Inspired Chicken Po’ Boys with Roasted Potato Wedges & Spiced Mayo

New Orleans-Inspired Chicken Po’ Boys

with Roasted Potato Wedges & Spiced Mayo

35 MIN
2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

For eight weeks, we're exploring the country's culinary wonders right from the Blue Apron Test Kitchen! Fourth stop: New Orleans. For our take on one of the city’s classic sandwiches, we’re piling crispy bites of cajun-spiced chicken, fresh tomatoes, and cabbage tossed with tangy pickle relish and creamy mustard sauce onto an oven-toasted baguette, for satisfyingly crunch. To learn more about what inspired this dish, go to roadtrip.blueapron.com/nola.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    850 Cals (est.)
View Full Nutrition
Nutrition Label
Download
fresh
ingredients
New Orleans-Inspired Chicken Po’ Boys with Roasted Potato Wedges & Spiced Mayo
Title
time-saving
tips & techniques
Prepare & start the potatoes:
1 Prepare & start the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Roast 20 minutes. Leaving the oven on, remove from the oven. 

Prepare the baguettes & make the slaw:
2 Prepare the baguettes & make the slaw:

While the potatoes roast, halve the baguettes. Cut out and discard the core of the cabbage; thinly slice the leaves. In a large bowl, combine the vinegar, creamy mustard sauce, and pickle relish. Add the sliced cabbage and season with salt and pepper; stir to combine. Set the slaw aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Coat & cook the chicken:
3 Coat & cook the chicken:

While the slaw marinates, in a large bowl, combine the flour and all but a pinch of the spice blend; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper. Add to the bowl of seasoned flour; toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated chicken in an even layer (shaking off any excess coating before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until golden brown and cooked through. Turn off the heat. 

Toast the baguettes & finish the potatoes:
4 Toast the baguettes & finish the potatoes:

Place the baguettes cut side up on the other side of the sheet pan of roasted potatoes. Drizzle with olive oil and season with salt and pepper. Toast 7 to 9 minutes, or until the baguettes are lightly browned and the potatoes are tender when pierced with a fork. Remove from the oven and transfer the toasted baguettes to a work surface.

Finish & serve your dish:
5 Finish & serve your dish:

In a bowl, combine the remaining spice blend and mayonnaise. Season with salt and pepper. Assemble the po’ boys using the toasted baguettes, cooked chicken, and slaw (you may have extra slaw). Serve the po’ boys with the finished potatoes and spiced mayo on the side. Enjoy!

Tips from Home Chefs

Prepare & start the potatoes:
1 Prepare & start the potatoes:

Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Line a sheet pan with foil. Cut the potatoes into 1-inch-wide wedges. Place on the sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer, skin side down, on one side of the sheet pan. Roast 20 minutes. Leaving the oven on, remove from the oven. 

2 Prepare the baguettes & make the slaw:

While the potatoes roast, halve the baguettes. Cut out and discard the core of the cabbage; thinly slice the leaves. In a large bowl, combine the vinegar, creamy mustard sauce, and pickle relish. Add the sliced cabbage and season with salt and pepper; stir to combine. Set the slaw aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. 

Prepare the baguettes & make the slaw:
Coat & cook the chicken:
3 Coat & cook the chicken:

While the slaw marinates, in a large bowl, combine the flour and all but a pinch of the spice blend; season with salt and pepper. Pat the chicken dry with paper towels; season with salt and pepper. Add to the bowl of seasoned flour; toss to coat. In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated chicken in an even layer (shaking off any excess coating before adding). Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring occasionally, 3 to 4 minutes, or until golden brown and cooked through. Turn off the heat. 

4 Toast the baguettes & finish the potatoes:

Place the baguettes cut side up on the other side of the sheet pan of roasted potatoes. Drizzle with olive oil and season with salt and pepper. Toast 7 to 9 minutes, or until the baguettes are lightly browned and the potatoes are tender when pierced with a fork. Remove from the oven and transfer the toasted baguettes to a work surface.

Toast the baguettes & finish the potatoes:
Finish & serve your dish:
5 Finish & serve your dish:

In a bowl, combine the remaining spice blend and mayonnaise. Season with salt and pepper. Assemble the po’ boys using the toasted baguettes, cooked chicken, and slaw (you may have extra slaw). Serve the po’ boys with the finished potatoes and spiced mayo on the side. Enjoy!

Browse Steps
1 of 5