New Orleans-Style Crispy Chicken Po’ Boys

with Creamy Cabbage Slaw

35 MIN

4 Servings

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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.

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Nutrition

PER SERVING
Calories

610 Cals (est.)

View Full Nutrition

fresh

ingredients

1⅛ lbs Chopped Chicken Breast
4 Small Baguettes
1¼ lbs Golden Potatoes
1 lb Cabbage
½ lb Grape Or Cherry Tomatoes
¼ cup Creamy Mustard Sauce
¼ cup Sweet Pickle Relish
¼ cup Rice Flour
¼ cup Mayonnaise
1 Tbsp Apple Cider Vinegar
1 Tbsp Cajun Spice Blend (Smoked Paprika, Ground Yellow Mustard, Onion Powder, Garlic Powder, Whole Dried Oregano, Whole Dried Thyme & Cayenne Pepper)

time-saving

tips & techniques

step-by-step

instructions

Cook Along

1 Prepare & roast the potatoes:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut the potatoes into 1-inch-wide wedges. Transfer to a sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer, skin side down. Roast 28 to 30 minutes, or until lightly browned. Leaving the oven on, remove from the oven.

2 Prepare the ingredients & make the slaw:

While the potatoes roast, halve the baguettes. Halve the tomatoes. Place in a bowl; season with salt and pepper. 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. Season with salt and pepper; toss to combine. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired.

3 Coat & cook the chicken:

While the cabbage 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. Transfer to the bowl of seasoned flour; toss to coat. In a large 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:

While the chicken cooks, place the baguettes on a separate sheet pan, cut side up. Drizzle with olive oil and season with salt and pepper. Toast in the oven 7 to 9 minutes, or until lightly browned around the edges. Carefully transfer to a work surface.

5 Finish & serve your dish:

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