New Orleans Chicken Po-Boy

• 4 George’s Farmers Market Chicken Thighs, diced
• ½ cup prepared catfish fry breading
• ¼ cup sliced fresh jalapeños
• ½ cup cut okra, frozen or fresh
• 1 cup shredded iceberg lettuce
• 4 soft hoagie rolls, split

Remoulade Sauce

• ¼ cup mayonnaise
• 1 tablespoon Dijon mustard
• 1 tablespoon creole seasoning

1. Preheat an air-fryer at 375°F.
2. Combine the diced chicken with breading in a mixing bowl with the jalapeños and okra. Shake off excess breading and place in a single layer in the basket of the air-fryer. Cook until golden about 10-15 minutes until internal temperature reaches 165°F.
3. Combine sauce ingredients in a bowl and stir.
4. Build the po-boys by dividing the lettuce and chicken mixture in the middle of the hoagie rolls and drizzle with the Remoulade sauce.