“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.
INGREDIENTS
Pierce Chicken® Boneless Wing Dings® (Code #111125) | 7½ pounds (120 pieces) |
Creole remoulade (recipe provided) | 3 cups |
Hoagie rolls, sliced, toasted | 24 each |
Mustard seed slaw (recipe provided) | 3 quarts |
METHOD
To make one serving:
- 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.
- Spread 2 tablespoons Creole remoulade on cut sides of toasted hoagie roll.
- 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:
- Whisk all ingredients in a small bowl until combined.
- 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:
- Combine cider vinegar and mustard seeds in a large saucepan.
- Bring to a simmer; cook for 18 to 20 minutes or until nearly dry.
- Cool mustard seeds.
- In a bowl, combine mustard seeds, honey, red wine vinegar and salt.
- Whisk in oil slowly until emulsified.
- Combine cabbage and carrots in a large bowl; add mustard seed dressing and toss to coat.