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July 6th is National Fried Chicken Day!!! Truth be told, I think most Americans agree with the idea it really should be celebrated July 4th. You don’t get more American than fried chicken.  But I’ll assume in an effort to give the tasty bird it’s proper “shine”,  the people that decide these dates;  I guess the Colonel, the lady from Popeyes , and the folks at Church’s, deemed this day fit.  With that being said, I could count the ways I love fried chicken. In any interview, get to know you game, or general conversation for that matter;  I have always proclaimed fried chicken to be my favorite food. I love extra crispy and I use a ton of hot sauce. Do I personally make great fried chicken you ask? Yes I do. I really do, but I also love most of the national chains as well. I love corner store chicken, chicken at my local farmers market, deep fried wings minus the breading, fried chicken strips, fried chicken and waffles, fried chicken on a salad…you get it. I love all versions of fried chicken. So with all of that being said, I challenge you all to celebrate this day properly. Buy some chicken, fry some chicken, and eat to your hearts content.

 

Buffalo Chicken Crunch…

Wonton wrappers filled with a  shredded chicken, hot sauce, ranch, and mozzarella cheese. Then dredged like fried chicken and deep fried..Just like the Cheese Cake Factory

So a blog follower reminded me this week of this recipe. I had to go into my archives for this one. But it’s fried chicken with a buffalo chicken inside…delicious.

Ingredients
2 chicken breasts
1/2 cup mozzarella cheese
 1/2 cup ranch dressing
olive oil
salt/pepper
buffalo chicken wing sauce or just a hot sauce of your choice
wonton wrappers
flour
egg
oil bay
 vegetable oil for frying
Directions
1. Season chicken breasts with olive oil salt and pepper. Roast at 350 degrees for 20-30 minutes 165 degrees internal temperature.
2. When chicken is baked, use a fork or your fingers to shred.
3. Mix with buffalo wing sauce. Now you don’t want it to wet. Drizzle on until it’s coated nicely.
Add ranch dressing and mozzarella cheese and toss together.  
4. Pre-heat oil to 350 degrees in a large skillet. You will want it mid way up the skillet to cover the bundles.
5. Take the wontons out of packet. Dampen a paper towel and cover them as you work or they will get dry.
6. Take the wontons and put a spoonful of the chicken mixture in the middle. Not to much or they won’t seal.
Get a small bowl of water. Using your fingers, brush water on the edges of the wontons and make little triangles to seal.
Place completed wontons under a damp paper towel as well.
7. After you have completed all wontons, prepare dredging station. You will need three shallow dishes.
The first dish flour, then egg whisked, and then flour seasoned with salt and pepper.
You should taste the flour. You never want to over season.
8. Take wontons through the station flour then egg then flour. Let rest on a baking sheet.
9. When all are dredged, start to fry. You simply want them to be golden brown. It will take about 2 minutes.
10. Once golden brown, remove from oil and drain on a paper towel.
11. I serve with blue cheese dressing, ranch dressing, and of course celery and carrots.

Chipotle Chicken Wings….

St. Francis Academy and Chipotle Wings 010

Ingredients 

– 1 lb fresh chicken wings

– vegetable oil

– 3 chipotle peppers with adobo sauce ( 1/4 -1/3 cup)

– 1/3  cup molasses

– 1/3 cup ketchup

– 2 tbsp white vinegar

– pinch of cayenne pepper

– salt

– black pepper

Directions

1. Rinse chicken wings and pat dry. Fry in 350 degree oil for 12-13 minutes. Drain on a paper towel and immediately season with salt and pepper.

2. In food processor, combine chipotle peppers, adobo sauce, molasses, ketchup, vinegar, cayenne, and some salt and pepper. Puree in food processor.

3. Put mixture in a small sauce pan, bring to a boil and reduce allowing to simmer.

4. When all wings are fried, put into a medium bowl, coat with sauce. Toss wings around until all are coated.

5. I served this with ranch dressing…..

Golden Chicken Strips and Cornbread Pancakes

with Mambo Sauce…a twist on chicken and waffles

 Mambo Sauce Delicious!!

1 cup ketchup (Heinz- Pittsburgh 🙂

1 cup sugar

1/4 c. water

5 tbsp white vinegar

1 tbsp Spanish Paprika

2 tbsp Sriracha (chili sauce with garlic)

2 tbsp hot sauce (crystal hot sauce)

Add all ingredients in medium sauce pan over medium heat

bring to a simmer,  whisking occasionally. Reduce to low heat

Cornbread Pancakes- Easy!!

-1 box Jiffy Cornbread mix

– 1 cup pre-packaged pancake mix

– butter

Following the directions of both and mix together.

Heat griddle to medium heat, butter, and laddle batter onto

griddle. Allow pancakes to bubble and flip. Cook until lightly golden brown

Golden Chicken Strips

– Vegetable oil, for shallow frying

– 3 full chicken boneless chicken breasts

– 3 large eggs lightly beaten

-1/4 cup hot sauce

– 4 cups all purpose flour (split in half)

– 4 tbsp garlic salt

– 4 tbsp cracked black pepper

– 4 tbsp paprika

– 4 tbsp sea salt

Heat about 2 inches of oil in a large cast-iron or heavy-bottomed skillet over

medium heat. Whisk the hot sauce and eggs in medium bowl.

Equally divide the flour for dredging station in 2 shallow pans. In both

pans with flour add 2 tbsp garlic salt, 2 tbsp sea salt, and 2tbsp black pepper. In last dredging station only, add

paprika. Cut chicken into tenders. There are three trays to the dredging station.Start  flour, then egg, then flour..Place on baking sheet and allow

chicken to rest a few minutes before frying. The coating adheres better.

Fry tenders 4-5 minutes per side.

Drain on paper towel. Immediately, sprinkle sea salt on the fried tenders.

That is a must! Place pancakes on each plate, add chicken tenders,and

Thanks for joining me and remember………..Who Do You Want In Your Kitchen On Game Day?

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