Country Chicken Sandwiches With Maple Mustard Spread Food

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FRIED CHICKEN SANDWICH WITH CABBAGE SLAW, PICKLES, AMERICAN CHEESE AND MAPLE MUSTARD SAUCE



Fried Chicken Sandwich with Cabbage Slaw, Pickles, American Cheese and Maple Mustard Sauce image

Provided by Anne Burrell

Categories     main-dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 26

1/4 head purple cabbage, thinly sliced (about 2 cups)
Kosher salt
1/4 cup distilled white vinegar
2 carrots, peeled and grated
1/2 red onion, thinly sliced
1 garlic clove, minced
1/4 cup mayonnaise
1 cup apple cider vinegar
2 tablespoons kosher salt
1 tablespoon granulated sugar
A few dashes hot sauce
2 Persian cucumbers, thinly sliced on a mandoline
Canola oil, for frying
2 tablespoons garlic powder
2 tablespoons onion powder
1 tablespoon plus 1 teaspoon chipotle chile powder
1 tablespoon mustard powder
2 cups buttermilk
2 boneless, skinless chicken breasts, sliced in half on a bias
2 cups all-purpose flour
2 tablespoons kosher salt
1 tablespoon baking soda
4 seeded buns, split
8 slices American cheese
1/4 cup Dijon mustard
2 tablespoons maple syrup

Steps:

  • For the slaw: To a large bowl, add the cabbage, a generous pinch of salt, vinegar, carrots, onion and garlic. Toss to combine, then set aside to sit for 15 to 20 minutes. Add the mayonnaise and mix to combine.
  • For the quick pickles: To a bowl or container, add the vinegar, 1 cup water, the salt, sugar and hot sauce. Stir well to combine. Add the cucumbers, then allow to sit for 20 minutes.
  • For the chicken: Fill a deep fryer or large heavy-bottomed pot with 2 inches of canola oil. Heat to 350 degrees F. Set a rack inside a rimmed sheet pan.
  • To a large bowl, add 1 tablespoon of the garlic powder, 1 tablespoon of the onion powder, 1 tablespoon of the chipotle powder, mustard powder and buttermilk. Add the chicken and submerge, ensuring the chicken is fully coated. Allow to marinate for 15 minutes. To another large bowl, add the flour, the remaining 1 tablespoon garlic powder, the remaining 1 tablespoon onion powder, 1 tablespoon of the salt and the baking soda. In a small bowl, combine 1 tablespoon salt and the remaining 1 teaspoon chipotle powder.
  • Preheat the oven to 400 degrees F. Remove the chicken from the buttermilk mixture and place into the seasoned flour. Toss until the chicken is fully coated, then transfer it back into the buttermilk, and then back into the seasoned flour so the chicken is double coated. Dust off any excess flour, and gently place the chicken into the hot oil. Fry the chicken in batches until the crust is golden brown and crispy and the chicken reaches an internal temperature of 160 degrees F, 4 to 5 minutes. Place on the prepared sheet pan and season the chicken immediately with the chipotle salt. Transfer to the oven and continue to cook for another 5 minutes or until the chicken reaches an internal temperature of 165 degrees F.
  • For the maple mustard sauce: Mix the Dijon and maple syrup in a small bowl to combine.
  • To assemble: Spread some of the maple mustard sauce followed by a slice of cheese on the top and bottom of each bun. Add the fried chicken, then the slaw and finally the pickles. Serve with more maple mustard sauce on the side for dipping.

HONEY-MUSTARD CHICKEN SANDWICHES



Honey-Mustard Chicken Sandwiches image

"Honey-Mustard Chicken Sandwiches are homemade 'fast food' that's more delicious than the kind you go out to pick up," assures Christina Levrant of Henderson, Nevada

Provided by Taste of Home

Categories     Lunch

Time 20m

Yield 4 servings.

Number Of Ingredients 10

1/4 cup Dijon mustard
2 tablespoons honey
1 teaspoon dried oregano
1 teaspoon water
1/4 teaspoon garlic powder
1/8 to 1/4 teaspoon cayenne pepper
4 boneless skinless chicken breast halves (4 ounces each)
4 sandwich buns, split
1 cup shredded lettuce
8 thin tomato slices

Steps:

  • In a small bowl, combine the first six ingredients. Broil chicken 4 in. from the heat for 4-7 minutes on each side or until a thermometer reads 170°, brushing occasionally with mustard mixture. Serve on buns with lettuce and tomato.

Nutrition Facts : Calories 391 calories, Fat 7g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 813mg sodium, Carbohydrate 49g carbohydrate (15g sugars, Fiber 2g fiber), Protein 32g protein. Diabetic Exchanges

MAPLE MUSTARD CHICKEN



Maple Mustard Chicken image

My husband loves this chicken dish. It calls for only five ingredients, and we try to have them all on hand for a delicious and cozy dinner anytime. -Jennifer Seidel, Midland, Michigan

Provided by Taste of Home

Categories     Dinner

Time 3h5m

Yield 6 servings.

Number Of Ingredients 5

6 boneless skinless chicken breast halves (6 ounces each)
1/2 cup maple syrup
1/3 cup stone-ground mustard
2 tablespoons quick-cooking tapioca
Hot cooked brown rice

Steps:

  • Place chicken in a 3-qt. slow cooker. In a small bowl, combine the syrup, mustard and tapioca; pour over chicken. Cover and cook on low for 3-4 hours or until tender. Serve with rice. Freeze option: Cool chicken in sauce. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally; add broth or water if necessary.

Nutrition Facts : Calories 289 calories, Fat 4g fat (1g saturated fat), Cholesterol 94mg cholesterol, Sodium 296mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 2g fiber), Protein 35g protein.

COUNTRY CHICKEN SANDWICHES WITH MAPLE-MUSTARD SPREAD



Country Chicken Sandwiches with Maple-Mustard Spread image

This thumbs-up sandwich has chicken, avocado, and Swiss cheese accented with a mustard-maple-mayo spread.

Provided by Betty Crocker Kitchens

Categories     Lunch

Time 15m

Yield 4

Number Of Ingredients 8

3 tablespoons mayonnaise or salad dressing
2 tablespoons country-style Dijon mustard
2 tablespoons real maple syrup
1 small shallot, finely chopped (about 3 tablespoons)
8 slices rustic bread
4 slices (1 oz each) Swiss cheese
2 cups sliced deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 medium ripe avocado, pitted, peeled and sliced

Steps:

  • In small bowl, mix mayonnaise, mustard, maple syrup and shallot. Spread on all 8 slices of bread.
  • Top 4 slices of bread with cheese, chicken and avocado. Top with remaining bread slices.

Nutrition Facts : Calories 460, Carbohydrate 37 g, Cholesterol 70 mg, Fat 2 1/2, Fiber 4 g, Protein 26 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 660 mg, Sugar 9 g, TransFat 1/2 g

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