Crispy Chicken Po Boys With Cajun Remoulade

• 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

1. Heat 4 inches of oil to 365 degrees in a large heavy pot.
2. Combine salt, white pepper, ground chili, panko and flour in a shallow plate.
3. Rinse chicken tenders, drain. Dredge each chicken tender in panko spice mixture and reserve on a plate.
4. Mix cajun remoulade by combining red onion, capers, garlic, lemon zest, lemon juice, cajun seasonings with mayonnaise; set aside.
5. Slice french rolls in half lengthwise and toast lightly under broiler.
6. 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.

chicken tenders, chicken tenders, salt, white pepper, ground dried, breadcrumbs, flour, canola oil, cajun remoulade, red onion, capers, garlic, lemon zest, lemon juice, cajun seasoning, mayonnaise, sandwiches, french style rolls, tomatoes, red onion

Taken from www.food.com/recipe/crispy-chicken-po-boys-with-cajun-remoulade-495004 (may not work)