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.
Average Rating  
This recipe has not yet been rated. Be the first to rate this recipe.