Chicken Po Boy

Step 1 -In a bowl, add 1/2 cup of the mayonnaise, the sugar, and the cider vinegar and stir to combine.

Step 2 -Add the cabbage and the carrots to the mayo mixture and toss to combine into a coleslaw.

Step 3 -Refrigerate the coleslaw until ready to use.

Step 4 -In a bowl, add the remaining mayonnaise, the ketchup, the sriracha, the pickle juice, the horseradish, the garlic, 1/2 teaspoon of the Cajun seasoning, and the paprika and whisk to combine.

Step 5 -Refrigerate the remoulade until ready to use.

Step 6 -In a small bowl, add the milk and the egg and whisk to combine.

Step 7 -In a second small bowl, add the flour and the remaining Cajun seasoning and whisk to combine.

Step 8 -In a large frying pan over medium heat, add a thin layer of the vegetable oil and allow it to heat.

Step 9 -Dip each of the cutlets into the milk mixture and then coat each thoroughly in the flour mixture.

Step 10 -In batches as needed, fry the cutlets in the hot oil, flipping them once, until they are lightly browned on each side and reach an internal temperature of 165 degrees F, about 3-5 minutes per side.

Step 11 -Transfer the cutlets to paper towels to drain.

Step 12 -Spread the remoulade inside the bottom half of each of the baguette rolls.

Step 13 -Add the cutlets and the coleslaw evenly to each of the rolls.

Step 14 -Serve immediately.