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Herb-Fried Chicken Sandwich with Dijon Molasses

Herb-Fried Chicken Sandwich with Dijon Molasses
24 servings


Ingredients Weights Measures
Mustard-Herb Brine
water 288 fl oz 2 gal.
GREY POUPON Classic Dijon Mustard 6 oz. 1 cup
molasses 6 oz. 6 Tbsp.
fennel bulbs, shaved 12 oz. 3 cups
kosher salt 1 lb. 1-1/2 cups
fresh thyme sprigs - 24 each
fresh rosemary sprigs - 6 each
garlic cloves, crushed - 12 cloves
black peppercorns - 2 Tbsp.
boneless chicken breast halves (6 oz.), skin on 9 lb. 24 each
Molasses Mustard
GREY POUPON Classic Dijon Mustard 12 oz. 1-1/2 cups
KRAFT MAYO Real Mayonnaise 12 oz. 1-1/2 cups
molasses 6 oz. 1/2 cup
Seasoned Flour
flour 2 lb. 1-1/2 qt.
cornstarch 3 oz. 1/2 cup + 1 Tbsp.
granulated garlic 1 oz. 1/4 cup
onion powder 1 oz. 1/4 cup
smoked paprika - 1 Tbsp.
ground red pepper (cayenne) - 1 Tbsp.
kosher salt - 1 Tbsp.
ground black pepper - 1/2 Tbsp.
milk 24 fl oz 3 cups
GREY POUPON Classic Dijon Mustard 1-3/4 oz. 3-1/2 Tbsp.
ground black pepper - 1/2 Tbsp.
kosher salt - 1/2 tsp.
challah bread, cut into 3/4-inch-thick slices, toasted 5 lb. + 4 oz. 48 slices
Bibb lettuce leaves - 24 each
red onions, thinly sliced, separated into rings 6 oz. 72 rings
large tomatoes, each cut into 8 slices 3 lb. + 5 oz. 9 each


MUSTARD-HERB Brine: Combine all ingredients except chicken in stockpot; bring to boil. Cool. Pour over chicken in full-hotel pans. Refrigerate 24 hours.

MOLASSES Mustard: Mix ingredients until well blended. Refrigerate until ready to use.

SEASONED Flour: Mix ingredients. Divide between 2 bowls; set aside.

WHISK milk, mustard and seasonings until well blended. Remove chicken from Mustard-Herb Brine; discard brine. Dredge chicken in first bowl of Seasoned Flour; gently shake off excess. Dip chicken in milk mixture, then dredge in second bowl of Seasoned Flour. Place in single layer in parchment paper-lined sheet pans. Refrigerate until ready to use.

FOR each serving: Cook 1 chicken breast in 350ºF-deep fryer 7 to 8 min. or until done (165ºF).

SPREAD 1 bread slice with 1 Tbsp. Molasses Mustard; top with 1 lettuce leaf, 3 tomato slices, 3 onion rings and chicken. Drizzle with 1 Tbsp. Molasses Mustard. Serve with second bread slice.

Kraft Kitchens Tips

Prepare using French bread rolls.