Honey Mustard BBQ Chicken Wings

Honey Mustard BBQ Chicken Wings

Course Appetizer
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 12
Author Dinner, then Dessert

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 1/2 pounds chicken wing segments
• 1 cup barbecue sauce (I love Famous Dave's Sweet and Tangy)
• 1/4 cup honey
• 2 teaspoons yellow mustard
• 1 tablespoon whole grain mustard (I use/love Trader Joe's)
• canola oil for frying

Instructions

1. Add the salt,pepper and flour to a large ziploc bag.
2. Add the chicken pieces and toss.
3. Refrigerate for a half an hour then shake the bag again.
4. Refrigerate another half hour.
5. Heat canola oil to 375 degrees.
6. Add the chicken about 10 pieces at a time to the hot oil.
7. Fry for 12-14 minutes.
8. In a small saucepan add the mustard, honey, bbq sauce and whole grain mustard.
9. Heat on low and stir until combined and just bubbling.
10. Toss the wings with the honey mustard bbq sauce and serve immediately.

source:https://dinnerthendessert.com

Sausage & Chicken Cajun Jambalaya

Sausage & Chicken Cajun Jambalaya

Course Main Course
Cuisine Cajun
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings 8 servings
Calories 519 kcal

Ingredients

• 2 Tbsp oil divided
• 1.5 lbs chicken cut into ½-inch pieces
• 12 oz sausage cut into ½-inch slices
• 1 ½ tsp salt divided
• ¾ tsp pepper divided
• 2 c onion finely chopped
• 1 c celery finely chopped
• 1 c bell pepper finely chopped
• 2 cloves garlic
• 1 tsp thyme dried
• 1 tsp basil dried
• ¼ tsp cayenne pepper
• 1 Tbsp Worcestershire sauce
• 1 6-oz can tomato paste
• 1 14.5-oz can diced tomatoes with juice
• 2 ½ c long grain white rice rinsed and drained
• 4 ½ - 5 c chicken broth
• Fresh parsley finely chopped

Instructions

1. In a large pot, or Dutch oven, add 1 tablespoon oil, sausage, ½ tsp salt and ¼ tsp pepper. Cook for 2 minutes.
2. Add chicken and continue cooking over medium heat for 8-10 minutes, or until chicken is cooked through.
3. Remove sausage and chicken from the pot and set aside.
4. Drizzle another tablespoon of olive oil into the pot and then add onion, celery and bell pepper. Cook for 6-8 minutes, or until vegetables are almost tender. Add garlic and saute for an additional 2 minutes.
5. Place chicken and sausage back into the pot.
6. In a small bowl combine remaining 1 teaspoon salt, ½ tsp pepper, thyme, basil and cayenne pepper. Toss to combine.
7. Add seasoning mix, Worcestershire, tomato paste, and diced tomatoes to the meat and veggies. Stir to combine.
8. Next, place rice and 4 ½ cup broth in the pot. Stir to completely combine. Over medium heat, wait for the ingredients to come to a boil. Reduce heat to low, cover with a lid, and let jambalaya simmer for 25-35 minutes.
9. Check on the jambalaya at 25 minutes and see if it needs additional liquid. If you have a pot that burns, this would be a good time to give the bottom of your pot a stir to loosen up any potentially dried rice.
10. Once rice is completely cooked, serve immediately with fresh parsley and enjoy!

source:https://www.evolvingtable.com

One Pan Creamy Garlic Herb Chicken & Potatoes

One Pan Creamy Garlic Herb Chicken & Potatoes

Prep time 5 mins
Cook time 25 mins
Total time 30 mins
Author: Tiffany
Recipe type: Main Dish
Cuisine: American
Serves: 4

Ingredients

• 4 boneless skinless chicken breasts (pounded to even thickness) OR 4-6 chicken thighs + salt and pepper to taste
• 1 cup thinly sliced potatoes (see note)
• 1 tablespoon minced garlic (I added extra whole cloves at the end for aesthetic, completely optional)
• ½ teaspoon finely chopped rosemary (see note)
• ½ teaspoon finely chopped thyme
• ¼ teaspoon finely chopped oregano
• 1 cup heavy cream
• salt and pepper to taste
• fresh herbs for topping (optional)

Instructions

1. Grease a large pan or skillet. Season chicken with salt and pepper to taste. Add chicken to pan and cook over medium heat 5-6 minutes on each side until browned and cooked through. Transfer to a plate and cover to keep warm.
2. Add potatoes, garlic, and herbs to pan and cook for 5-7 minutes until potatoes are easily pierced with a fork and browned on the edges. (make sure to turn the potatoes half way through so they cook on both sides)
3. Add heavy cream and cook another 4-5 minutes until hot throughout and thickened, being sure to stir periodically. Season with salt and pepper to taste. (for me this was bout ¼ teaspoon each salt and pepper)
4. Add chicken to pan and turn to coat in the cream sauce. Garnish with garlic cloves and herbs if desired and serve hot.

source:http://www.lecremedelacrumb.com

BAKED COCONUT CHICKEN TENDERS (LOW CARB, PALEO)

BAKED COCONUT CHICKEN TENDERS (LOW CARB, PALEO)

SERVINGS 3 servings (2 tenders each)
PREP TIME 10 minutes
COOK TIME 20 minutes

INGREDIENTS

• 2 large Chicken breasts
• 1/4 cup Coconut flour
• 2 large Eggs (beaten)
• 1 cup Coconut flakes (unsweetened)
• 1/4 tsp Garlic powder
• 1/4 tsp Smoked paprika
• Sea salt
• Black pepper

INSTRUCTIONS

1. Preheat the oven to 400 degrees F. Place a nonstick wire rack onto a lined baking sheet. Spray or brush the rack with oil.
2. Pound the chicken breasts to an even thickness, then cut into tenders (about 3 tenders per chicken breast). Season both side with sea salt and black pepper.
3. Optional step if you have big flakes: Pour the coconut flakes into a ziploc bag and seal. Pound the bag several times to break up the flakes into smaller pieces.
4. Arrange three bowls - one with beaten eggs, one with coconut flour, and one with a mixture of coconut flakes, garlic powder, smoked paprika, sea salt, and black pepper.
5. Dredge each chicken tender in the coconut flour, dip in the egg shaking off the excess), and finally press/roll in the coconut flakes. Place on the wire rack.
6. Bake the chicken tenders for 15-20 minutes, flipping halfway through, until firm and cooked through.
7. Optional: Turn the oven to the broil setting. Broil on the top rack for about one minute, until one side is crispy. Flip the tenders over, then broil one minute on the other side.

source:https://www.wholesomeyum.com

Chicken and Waffles

Chicken and Waffles

Prep Time 2 hr
Cook Time 10 mins
Total Time 2 hr 10 mins
Course: Breakfast
Cuisine: Southern
Servings: 4 servings

Ingredients
Chicken

• 2 pounds chicken tenders
• 1 cups buttermilk
• 2 teaspoons TABASCO Garlic Pepper Sauce
• 1 egg, lightly beaten
• 3/4 cup Panko crumbs
• 1/2 cup flour
• 1 teaspoon seasoned salt
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon ground white pepper
• Vegetable oil for frying

Waffles

• 2 cups flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon salt
• 2 eggs
• 1/3 cup vegetable oil
• 1 3/4 cup milk
• 1 1/2 tablespoons butter
• 1 teaspoon vanilla extract

TABASCO Syrup

• 1/3 cup maple syrup
• 1 tablespoon butter, melted
• 1 1/2 teaspoons TABASCO Sauce

Instructions

1. Mix together buttermilk and Garlic TABASCO in a shallow bowl. Add chicken and stir to coat. Refrigerate for 1-2 hours.
2. Remove chicken from buttermilk and whisk egg into buttermilk. Return chicken to buttermilk and stir to coat.
3. In a pie plate, combine Panko crumbs, flour, seasoned salt, paprika, onion powder, garlic powder, and white pepper.
4. Pour about 1 inch of oil into a cast iron pan or a Dutch oven. Heat oil to 375 degrees.
5. Remove chicken tenders from buttermilk mixture and coat in Panko mixture. Fry in oil for 6 to 8 minutes, flipping over halfway through. Remove chicken with a slotted spoon and place on a paper towel-lined plate.
6. To make waffles, combine flour, sugar, baking powder, and salt in a large bowl.
7. Separate eggs and place egg whites in a blender. Blend until frothy. Add egg yolks, vegetable oil, milk, melted butter, and vanilla extract. Blend until mixed well. Pour into bowl with dry ingredients and stir until combined.
8. Make waffles according to waffle iron instructions.
9. To make TABASCO Maple Syrup, Whisk together maple syrup, butter, and TABASCO Sauce in a small bowl.

source:https://spicysouthernkitchen.com

CHICKEN CORDON BLEU BITES

CHICKEN CORDON BLEU BITES

Author: Terri
Recipe type: Appetizer

INGREDIENTS

• 2 Boneless chicken breasts
• 1 cup flour
• 2 tsp Slap Your Mama® seasoning
• 1 tsp garlic salt
• 1 cup unsweetened almond milk
• 1 cup Panko® bread crumbs, might need more
• ½ - ¾ cup vegetable oil
• 4 slices cooked ham, cut into approximately 1 inch squares
• 4 slices Swiss cheese, cut into approximately 1 inch squares

Dipping sauce, optional

• ? cup Just Mayo®
• 1 Tbs mustard

INSTRUCTIONS

1. Heat oil over low/medium heat.
2. Add flour, seasoning, garlic salt to a quart size baggie.
3. Cut chicken breasts into bite size pieces.
4. Dip each chicken piece into milk to coat, then add to flour mixture.
5. Shake chicken until well coated.
6. Remove each piece and dip in milk again.
7. Add to Panko® bread crumbs.
8. Gently shake chicken pieces to coat.
9. Add coated chicken bites to hot oil.
10. Cook approximately 7-9 minutes on each side, or until cooked completely and temperature reaches 170°.
11. Drain oil from pan. Arrange chicken bites back in pan.
12. Add a slice of Swiss cheese, then two pieces of ham, then top with another slice of cheese, to each chicken bite.
13. Cover and let cheese melt.
14. You might need to place in microwave, on a microwave safe plate, for 35-40 seconds to melt cheese.
15. In a small mixing bowl, mix together mayonnaise and mustard.
16. Enjoy!

source:http://www.greatgrubdelicioustreats.com