Tuesday, November 2, 2010

Sticky Finger Chicken

The sauce for this comes from Dealstomeals. I like a lot of her recipes! The breading is mostly my own creation. I have to say this is VERY good!! My family could not get enough of it. I could have made twice as much and not had left overs.

Chicken Breading:
This breading works for anything just add whatever spices 
you want to change the flavor. I use it for everything I deep fry with a batter.
6T Cornstarch
2T Flour
1 Egg
1/3 C milk
(I would add about 2T of any seasonings you like)
for this I used:
Garlic Powder
Montreal Steak Seasoning
Cajun Season Salt
  1. Mix everything together, It will be very "Soupy"
  2. Dip your bite size cut up chicken in the batter and deep fry until cooked through usually 10 minutes, depending on the size of your chicken.
  3. This will batter about 2 large Chicken breasts

Sticky Finger Sauce:
1 1/2 C Brown Sugar
3 T Franks Hot Sauce ( I got mine at Walmart)
1 1/2 T Corn Syrup
1/4 C Apple Cider Vinegar
  1. Combine all ingredients in a pot and bring to a boil on Medium High heat
  2. Only boil for one minute, or it will turn hard like candy
  3. Pour over your fried chicken 
  4. This sauce can keep in the fridge for weeks so double it if you want left overs.
  5. I served this with my Parmesan potato bites (recipe below). Yummy!

Chicken Rice Casserole

This recipe was given to me by Liz Palmer, I'm don't think she made it up but it is easy and very delicious!

3 Chicken Breasts, Pan fried, until golden
brown and crispy on both sides, diced
(I normally don't pan fry chicken but it really adds a good flavor to this
dish, so I wouldn't cook it another way)
1 Can Cream of Chicken
16 oz Sour Cream
Salt and Pepper, to taste
4 C Cooked Rice
1 Sleeve Ritz Crackers, smashed
3T Butter

  1. Preheat oven to 350
  2. Mix together, chicken, cream of chicken, sour cream, salt and pepper
  3. In a 9x13 pan put rice on bottom then cover with chicken mixture
  4. Cover with foil and bake 30 minutes
  5. While chicken is cooking, heat butter in pan, once melted and hot add crackers and brown. set aside
  6. Once chicken mixture is done top with crackers.
  7. Serve with veggies or whatever. Enjoy!

Potato Soup

This recipe is mostly brought to you by Marlane Hobson my mother-in-law, who is an awesome cook!

6 Medium Potatoes, peeled, cubed
1/2 Bunch Green Onion, chopped
4 oz. Deli Ham, chopped
1 T Garlic, minced
Enough water to cover potatoes by at least an inch
1 1/2 Chicken Bullion Cubes for every cup of water
1 C Milk or Heavy Cream
4 T Butter
1t pepper
2 T Corn Starch
1/4 C Cold Water

  1. In a giant pot add, potatoes, garlic, onions, water, bullion cubes, butter and pepper
  2. Boil  for 15 minutes
  3. Add ham, boil additional 10 minutes
  4. Add milk or heavy cream, stir
  5. Dissolve corn starch in cold water, add slowly to soup until the thickness you want. I don't like mine too thick
  6. Top with cheddar cheese and serve with bread or crackers. Yummy!!