Herb-Fried Chicken Sandwich with Dijon Molasses

• Mustard-Herb Brine
• 2 gal. water
• 1 cup GREY POUPON Classic Dijon Mustard
• 6 Tbsp. molasses
• 3 cups fennel bulbs, shaved
• 1-1/2 cups kosher salt
• 24 each fresh thyme sprigs
• 6 each fresh rosemary sprigs
• 12 cloves garlic cloves, crushed
• 2 Tbsp. black peppercorns
• 24 each boneless chicken breast halves (6 oz.), skin on
• Molasses Mustard
• 1-1/2 cups GREY POUPON Classic Dijon Mustard
• 1-1/2 cups KRAFT MAYO Real Mayonnaise
• 1/2 cup molasses
• Seasoned Flour
• 1-1/2 qt. flour
• 1/2 cup cornstarch
• 1/4 cup granulated garlic
• 1/4 cup onion powder
• 1 Tbsp. smoked paprika
• 1 Tbsp. ground red pepper (cayenne)
• 1 Tbsp. kosher salt
• 1/2 Tbsp. ground black pepper
• Chicken
• 3 cups milk
• 3-1/2 Tbsp. GREY POUPON Classic Dijon Mustard
• 1/2 Tbsp. ground black pepper
• 1/2 tsp. kosher salt
• 48 slices challah bread, cut into 3/4-inch-thick slices, toasted
• 24 each Bibb lettuce leaves
• 72 rings red onions, thinly sliced, separated into rings
• 9 each large tomatoes, each cut into 8 slices King Sooper's 1 lb For $0.99 thru 02/09

1. Mustard-Herb Brine: Combine all ingredients except chicken in stockpot; bring to boil.
2. Cool.
3. Pour over chicken in full-hotel pans.
4. Refrigerate 24 hours.
5. Molasses Mustard: Mix ingredients until well blended.
6. Refrigerate until ready to use.
7. Seasoned Flour: Mix ingredients.
8. Divide between 2 bowls; set aside.
9. Chicken: Whisk milk, mustard and seasonings until well blended.
10. Remove chicken from Mustard-Herb Brine; discard brine.
11. Dredge chicken in first bowl of Seasoned Flour; gently shake off excess.
12. Dip chicken in milk mixture, then dredge in second bowl of Seasoned Flour.
13. Place in single layer in parchment paper-lined sheet pans.
14. Refrigerate until ready to use.
15. For each serving: Cook 1 chicken breast in 350 degrees F-deep fryer 7 to 8 min.
16. or until done (165 degrees F).
17. Spread 1 bread slice with 1 Tbsp.
18. Molasses Mustard; top with 1 lettuce leaf, 3 tomato slices, 3 onion rings and chicken.
19. Drizzle with 1 Tbsp.
20. Molasses Mustard.
21. Serve with second bread slice.

brine, water, poupon, molasses, fennel bulbs, kosher salt, thyme, rosemary sprigs, garlic, black peppercorns, chicken breast halves, molasses, poupon, mayo, molasses, flour, flour, cornstarch, garlic, onion powder, paprika, ground red pepper, kosher salt, ground black pepper, chicken, milk, poupon, ground black pepper, kosher salt, bread, bibb lettuce leaves, rings red onions, tomatoes

Taken from www.kraftrecipes.com/recipes/herb-fried-chicken-sandwich-dijon-molasses-118681.aspx (may not work)