Full Recipe

Boneless Wing Po’ Boy

Breaded Boneless Dings 2/5# Fully Cooked

Crunchy Fully Cooked Breaded Boneless Skinless Chicken Breast Chunks Smoke Flavor Added piled high on a hoagie roll dressed with a tangy mustard seed cabbage slaw and spicy remoulade aioli.

Recipe Preparation

Yield:
24 servings

Ingredients

  • 7 1/2 lb
    Pilgrim's® FC Boneless Wing Dings® 10#
  • 3 c
    Creole remoulade (recipe provided)
  • 24 each
    Hoagie rolls, sliced, toasted
  • 3 qt
    Mustard seed slaw (recipe provided)

Method

  1. To make one serving:

    Fry 5 Breast Chunks 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 Breast Chunks and 1/2 cup mustard seed slaw; replace roll top.

Yield:
3 cups

Ingredients

  • 2 1/4 c
    Mayonnaise
  • 3/4 c
    Dill pickles, 1/4-inch dice
  • 6 tbsp
    Dill pickle juice
  • 2 tbsp
    Dry mustard
  • 2 tbsp
    Creole seasoning
  • 2 tbsp
    Chili powder
  • 1 tbsp
    Cayenne pepper

Method

  1. Whisk all ingredients in a small bowl until combined.
  2. Refrigerate until service.
Yield:
3 quarts

Ingredients

  • 1 qt
    Apple cider vinegar
  • 1/2 c
    Mustard seeds
  • 1/2 c
    Honey
  • 2 tbsp
    Red wine vinegar
  • 2 tsp
    Salt
  • 2 c
    Vegetable oil
  • 3 qt
    Green cabbage, cored, shredded
  • 2 c
    Carrots, peeled, shredded

Method

  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.

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