Herb-Fried Chicken Sandwich with Dijon Molasses Recipe

Name: Herb-Fried Chicken Sandwich with Dijon Molasses
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Mustard-Herb Brine; 2 gal. water; 1 cup GREY POUPON Classic Dijon Mustard; 6 Tbsp. molasses; 3 cups fennel bulbs, shaved; 1-1/2 cups kosher salt; 24 each fresh thyme sprigs; 6 each fresh rosemary sprigs; 12 cloves garlic cloves, crushed; 2 Tbsp. black peppercorns; 24 each boneless chicken breast halves (6 oz.), skin on; Molasses Mustard; 1-1/2 cups GREY POUPON Classic Dijon Mustard; 1-1/2 cups KRAFT MAYO Real Mayonnaise; 1/2 cup molasses; Seasoned Flour; 1-1/2 qt. flour; 1/2 cup cornstarch; 1/4 cup granulated garlic; 1/4 cup onion powder; 1 Tbsp. smoked paprika; 1 Tbsp. ground red pepper (cayenne); 1 Tbsp. kosher salt; 1/2 Tbsp. ground black pepper; Chicken; 3 cups milk; 3-1/2 Tbsp. GREY POUPON Classic Dijon Mustard; 1/2 Tbsp. ground black pepper; 1/2 tsp. kosher salt; 48 slices challah bread, cut into 3/4-inch-thick slices, toasted

Servings: persons

Mustard-Herb Brine
2 gal. water
1 cup GREY POUPON Classic Dijon Mustard
6 Tbsp. molasses
3 cups fennel bulbs, shaved
1-1/2 cups kosher salt
24 each fresh thyme sprigs
6 each fresh rosemary sprigs
12 cloves garlic cloves, crushed
2 Tbsp. black peppercorns
24 each boneless chicken breast halves (6 oz.), skin on
Molasses Mustard
1-1/2 cups GREY POUPON Classic Dijon Mustard
1-1/2 cups KRAFT MAYO Real Mayonnaise
1/2 cup molasses
Seasoned Flour
1-1/2 qt. flour
1/2 cup cornstarch
1/4 cup granulated garlic
1/4 cup onion powder
1 Tbsp. smoked paprika
1 Tbsp. ground red pepper (cayenne)
1 Tbsp. kosher salt
1/2 Tbsp. ground black pepper
Chicken
3 cups milk
3-1/2 Tbsp. GREY POUPON Classic Dijon Mustard
1/2 Tbsp. ground black pepper
1/2 tsp. kosher salt
48 slices challah bread, cut into 3/4-inch-thick slices, toasted
24 each Bibb lettuce leaves
72 rings red onions, thinly sliced, separated into rings
9 each large tomatoes, each cut into 8 slices King Sooper's 1 lb For $0.99 thru 02/09

1
Mustard-Herb Brine: Combine all ingredients except chicken in stockpot; bring to boil.
2
Cool.
3
Pour over chicken in full-hotel pans.
4
Refrigerate 24 hours.
5
Molasses Mustard: Mix ingredients until well blended.
6
Refrigerate until ready to use.
7
Seasoned Flour: Mix ingredients.
8
Divide between 2 bowls; set aside.
9
Chicken: Whisk milk, mustard and seasonings until well blended.
10
Remove chicken from Mustard-Herb Brine; discard brine.
11
Dredge chicken in first bowl of Seasoned Flour; gently shake off excess.
12
Dip chicken in milk mixture, then dredge in second bowl of Seasoned Flour.
13
Place in single layer in parchment paper-lined sheet pans.
14
Refrigerate until ready to use.
15
For each serving: Cook 1 chicken breast in 350 degrees F-deep fryer 7 to 8 min.
16
or until done (165 degrees F).
17
Spread 1 bread slice with 1 Tbsp.
18
Molasses Mustard; top with 1 lettuce leaf, 3 tomato slices, 3 onion rings and chicken.
19
Drizzle with 1 Tbsp.
20
Molasses Mustard.
21
Serve with second bread slice.

3240

kcal

Calories

Fat

429

Carbs

270

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 33 ingredients. The key ingredients include: Mustard-Herb Brine, 2 gal. water, 1 cup GREY POUPON Classic Dijon Mustard, 6 Tbsp. molasses, and more.

Yes, Herb-Fried Chicken Sandwich with Dijon Molasses falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Herb-Fried Chicken Sandwich with Dijon Molasses

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