Crispy Chicken Po Boys With Cajun Remoulade - cooking recipe

Ingredients

Chicken Tenders
2 lbs chicken tenders
2 teaspoons salt (to taste)
1/2 teaspoon white pepper
1 teaspoon ground dried dried ancho chile powder
2 cups panko breadcrumbs
1 cup flour
canola oil, for deep fat frying
Cajun Remoulade
1/4 cup minced red onion
1 tablespoon chopped capers
1 teaspoon minced garlic
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
1 teaspoon cajun seasoning
1 cup mayonnaise
Sandwiches
4 large french style rolls
lettuce leaf
1 sliced tomatoes
1 sliced red onion

Preparation

Heat 4 inches of oil to 365 degrees in a large heavy pot.
Combine salt, white pepper, ground chili, panko and flour in a shallow plate.
Rinse chicken tenders, drain. Dredge each chicken tender in panko spice mixture and reserve on a plate.
Mix cajun remoulade by combining red onion, capers, garlic, lemon zest, lemon juice, cajun seasonings with mayonnaise; set aside.
Slice french rolls in half lengthwise and toast lightly under broiler.
In large heavy pot fry chicken tenders (try not to crowd) until golden brown about 4-6 minutes. This may be done in batches. Remove to a paper towel lined plate. Next spread toasted rolls with remoulade. Place lettuce leaf on each half followed by sliced tomatoes, and sliced red onion. Top with hot chicken tenders.