“Flavor trends and menu inspirations often come from around the world, but trend watchers are now noting the renewed interest in homegrown flavors and cuisines that feature a regional American influence.”

Technomic, Flavor Consumer Trend Report, 2013.

Crunchy Pierce Chicken® Boneless Wing Dings® piled high on a hoagie roll dressed with a tangy mustard seed cabbage slaw and spicy remoulade aioli.

To make one serving:

1. Fry 5 Boneless Wing Dings® in deep fryer at 350°F for 6 to 8 minutes or until a thermometer inserted into the chicken reads 165°F.
2. Spread 2 tablespoons Creole remoulade on cut sides of toasted hoagie roll.
3. Layer bottom roll with Boneless Wing Dings® and ½ cup mustard seed slaw; replace roll top

CREOLE REMOULADE

Mayonnaise	2¼ cups
Dill pickles, ¼-inch dice	¾ cup
Dill pickle juice	6 tablespoons
Dry mustard	2 tablespoons
Creole seasoning	2 tablespoons
Chili powder	2 tablespoons
Cayenne pepper	1 tablespoon

Makes 3 cups:

1. Whisk all ingredients in a small bowl until combined.
2. Refrigerate until service

MUSTARD SEED SLAW

Apple cider vinegar	1 quart
Mustard seeds	½ cup
Honey	½ cup
Red wine vinegar	2 tablespoons
Salt	2 teaspoons
Vegetable oil	2 cups
Green cabbage, cored, shredded	3 quarts
Carrots, peeled, shredded	2 cups

Makes 3 quarts:

1. Combine cider vinegar and mustard seeds in a large saucepan.
2. Bring to a simmer; cook for 18 to 20 minutes or until nearly dry.
3. Cool mustard seeds.
4. In a bowl, combine mustard seeds, honey, red wine vinegar and salt.
5. Whisk in oil slowly until emulsified.
6. Combine cabbage and carrots in a large bowl; add mustard seed dressing and toss to coat.