Best Country Chicken Sandwiches With Maple Mustard Spread Recipes

MAPLE-MUSTARD GLAZED CHICKEN

Maple-Mustard Glazed Chicken image

Maple, Dijon and chives turn ordinary chicken into extraordinary grilled chicken.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 1h5m

Yield 4

Number Of Ingredients 6

Ingredients

3/4 cup maple-flavored syrup
1/2 cup Dijon mustard
2 tablespoons chopped fresh chives
1 cut-up whole chicken (3 to 3 1/2 lb)
1 teaspoon seasoned salt
1/4 teaspoon coarse ground black pepper

Steps:

Heat coals or gas grill for direct heat. In 1-quart saucepan, mix maple syrup, mustard and chives.
Sprinkle both sides of chicken pieces with seasoned salt and pepper. Cover and grill chicken over medium heat, skin sides up, 15 minutes; turn chicken. Cover and grill 20 to 40 minutes longer, turning occasionally and brushing 2 or 3 times with mustard mixture, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs).
Heat remaining mustard mixture to boiling; boil 1 minute. Serve sauce with chicken.

Nutrition Facts : Calories 560, Carbohydrate 50 g, Cholesterol 130 mg, Fat 1/2, Fiber 0 g, Protein 41 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 23 g, TransFat 1/2 g

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

Ingredients

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.