Boneless Wing Po’ Boy
“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.”
Crunchy Pierce Chicken® 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.
PREPARATION & COOKING:
Refer to package label for preparation instructions
7½ pounds (120 pieces)
Hoagie rolls, sliced, toasted
24 each
3 quarts
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.
- Spread 2 tablespoons Creole remoulade on cut sides of toasted hoagie roll.
- Layer bottom roll with Breast Chunks 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.