Found a couple recipes online and mixed them together. They are awesome! I'm sure you could use a 1/2 breast pounded thin to make the sandwich, too, but the nuggets are easier and super yummy.
2 chicken breasts
1 c dill pickle juice
1/4 c milk
1/2 c milk
1 egg
1 c flour
1 1/2 t pepper
3 T powdered sugar
1/2 t paprika
2 t salt
oil for deep fryer
Dice chicken breasts into about 1 inch cubes. In a ziploc bag, mix pickle juice, 1/4 c milk, and chicken. Throw in the fridge for about 2 hours to brine, turning over once or twice if you can.
In a bowl, mix egg and remaining milk well. Drain liquid from chicken. Replace with egg mixture.
In another ziploc bag, mix all dry ingredients. Add a handful of chicken pieces at a time into the dry ingredient bag. Shake like shake-n-bake. Heat oil to about 350/365. Deep fry in small batches for about 2-4 mintues, until golden brown and the chicken is cooked through.
Enjoy with whatever you can come up with for chick-fil-a sauce, or ketchup, etc.
Showing posts with label Appetizers. Show all posts
Showing posts with label Appetizers. Show all posts
Stromboli
I know it's just rolled pizza, but it's really good. A great appetizer, or dinner!
Dissolve yeast and sugar in warm water in a mixer. Let stand 5 minutes, until frothy and bubbly. Gradually add in salt, enhancer and flour while mixing. Add enough flour until dough pulls away from the sides and makes a ball around the hook. Remove from bowl and dump onto a floured area. Knead slightly for 3-5 mins. Let rise in a bowl about 1 hour. Divide into 2. Roll out to two rectangles onto greased parchment paper. Let rise again, (you could skip this step if needed, it just won't rise quite as well).
1 1/2 c warm water
2 T yeast
3 T sugar
3 c flour (ish)
1 t salt
2 T yeast
3 T sugar
3 c flour (ish)
1 t salt
1 T yeast enhancer (optional)
4 T pizza sauce
4 T pizza sauce
1-1.5 c cheese
toppings as desired (pepperoni, thinly sliced mushrooms, ham lunchmeat, sauted peppers, etc)
1 egg
Dissolve yeast and sugar in warm water in a mixer. Let stand 5 minutes, until frothy and bubbly. Gradually add in salt, enhancer and flour while mixing. Add enough flour until dough pulls away from the sides and makes a ball around the hook. Remove from bowl and dump onto a floured area. Knead slightly for 3-5 mins. Let rise in a bowl about 1 hour. Divide into 2. Roll out to two rectangles onto greased parchment paper. Let rise again, (you could skip this step if needed, it just won't rise quite as well).
Spread a small amount of sauce on the pizza, leaving about a 1-2 inch border. Add half the cheese, other toppings, then remaining cheese. Brush border with egg wash. Roll the entire thing loosely. Tuck in sides. Brush the whole thing with the egg wash.
Bake at 425 for 20-30 minutes or until done. Time will vary based on the toppings, etc.
Bake at 425 for 20-30 minutes or until done. Time will vary based on the toppings, etc.
Crab Stuffed Mushrooms
Super yummy!
6 medium cremini mushrooms
4 oz can crab, well drained
2 T cream cheese
2 oz mozzarella cheese
Dash seasoned salt
1 t mustard
1 green onion, diced fine
Up to 1 T breadcrumbs (optional)
Dash grated Parmesan cheese
Preheat oven to 375. Line a pan with foil. Clean mushrooms and remove stems. In a bowl, mix remaining ingredients except for Parmesan cheese. Mix well. Spoon into mushrooms, pushing into crevaces and heaping slightly. Top with a dash of park cheese. Bake for 8-10 minutes, then broil for 2 more. Enjoy!
Buffalo Chicken Rolls
I found this online an tweaked it a little. Super easy and pretty healthy
2 chicken breasts
2-3 oz Frank's Hot Sauce
2 oz crumbled blue cheese
1 c coleslaw (or shredded cabbage)
12 egg roll wrappers
Boil and shred chicken. Pour hot sauce over chicken and toss. Lay out egg roll wrapper so it's a diamond, not a square when you look at it. Near the bottom corner, place some of the chicken. Sprinkle a little of the cheese on top. Add some of the coleslaw. Fold up bottom corner, then fold in the two sides. Then roll it over. Use a touch of water to seal the edge. Repeat for all 12. Do not overfill. Place a wire rack on a jellyroll pan. Spray with pam. Place rolls on the rack. Spray each side quickly with pam (optional). Cook at 400 for 12-15 minutes - until lightly golden brown. Serve with ranch or blue cheese dressing to dip.
2 chicken breasts
2-3 oz Frank's Hot Sauce
2 oz crumbled blue cheese
1 c coleslaw (or shredded cabbage)
12 egg roll wrappers
Boil and shred chicken. Pour hot sauce over chicken and toss. Lay out egg roll wrapper so it's a diamond, not a square when you look at it. Near the bottom corner, place some of the chicken. Sprinkle a little of the cheese on top. Add some of the coleslaw. Fold up bottom corner, then fold in the two sides. Then roll it over. Use a touch of water to seal the edge. Repeat for all 12. Do not overfill. Place a wire rack on a jellyroll pan. Spray with pam. Place rolls on the rack. Spray each side quickly with pam (optional). Cook at 400 for 12-15 minutes - until lightly golden brown. Serve with ranch or blue cheese dressing to dip.
Bang Bang Shrimp
Found this one online and decided to try it. It was fantastic! Not only did the breading stick, but the sauce was fantastic. A little spicy though.
12 oz shrimp (medium or large)
1 c milk
1 egg
1/2 c flour
1/2 c bread crumbs
1 t salt
1/2 t pepper
1/4 t onion powder
1/4 t garlic salt
1/4 t basil
oil
In one bowl combine milk and egg (scramble). In another bowl, combine all dry ingredients. To bread the shrimp, place shrimp in the dry ingredient bowl, coating. Then plop into milk bowl (making sure it gets covered) and return to the dry bowl. Coat the shrimp a second time, making sure it's coated but don't over-handle. Place on a plate. Do this a few shrimp at a time until all are coated. Place plate in the refrigerator for 1-3 hours.
To fry, use a wok and put enough oil in it to cover the bottom about 1/8-1/4 inch deep and heat to medium high. Too cold and the batter will absorb too much oil, too hot and you will burn the breading before it has time to heat and cook it all. Place several shrimp in the wok and cook about 2-5 minutes on each site, until golden brown, flipping as little as possible. Repeat until all shrimp is cooked.
**You could try baking it as well, but I haven't tried it so I don't know how it would turn out.
Sauce:
1/2 c mayonaise (real stuff, not miracle whip. Japanese mayo would be great if you can find it)
3-4 t chili garlic sauce (this stuff is spicy, so adjust as needed)
2 t sugar
1 t white vinegar (rice vinegar is good too, just cut the sugar in half)
In a bowl, mix all ingredients well. Refrigerate for at least 30 minutes.
Lightly coat the shrimp with sauce, or serve on the side for dipping.
**This sauce would be great for homemade sushi too!
12 oz shrimp (medium or large)
1 c milk
1 egg
1/2 c flour
1/2 c bread crumbs
1 t salt
1/2 t pepper
1/4 t onion powder
1/4 t garlic salt
1/4 t basil
oil
In one bowl combine milk and egg (scramble). In another bowl, combine all dry ingredients. To bread the shrimp, place shrimp in the dry ingredient bowl, coating. Then plop into milk bowl (making sure it gets covered) and return to the dry bowl. Coat the shrimp a second time, making sure it's coated but don't over-handle. Place on a plate. Do this a few shrimp at a time until all are coated. Place plate in the refrigerator for 1-3 hours.
To fry, use a wok and put enough oil in it to cover the bottom about 1/8-1/4 inch deep and heat to medium high. Too cold and the batter will absorb too much oil, too hot and you will burn the breading before it has time to heat and cook it all. Place several shrimp in the wok and cook about 2-5 minutes on each site, until golden brown, flipping as little as possible. Repeat until all shrimp is cooked.
**You could try baking it as well, but I haven't tried it so I don't know how it would turn out.
Sauce:
1/2 c mayonaise (real stuff, not miracle whip. Japanese mayo would be great if you can find it)
3-4 t chili garlic sauce (this stuff is spicy, so adjust as needed)
2 t sugar
1 t white vinegar (rice vinegar is good too, just cut the sugar in half)
In a bowl, mix all ingredients well. Refrigerate for at least 30 minutes.
Lightly coat the shrimp with sauce, or serve on the side for dipping.
**This sauce would be great for homemade sushi too!
SouthWest Won Tons
Great mix of Mexican and Chinese dishes. Yummy and a great idea to freeze.
1 T oil
1/4 c onions, finely diced
1/2 bell pepper, finely diced (green or red or both)
2 garlic cloves, minced
2 chicken breasts, boiled and chunked small
1/4 c salsa verde
2 T ranch dressing
1/3 package wonton wrappers
1 egg white whisked with 2 T water
salt and pepper
Heat oil in a pan. Saute onions and bell pepper for 3-5 mins until tender. Add garlic and cook for 1 minute. Remove from heat. In a bowl, mix until combined: onion mixture, chicken, salsa, ranch, and salt & pepper.
Place about 1 Tablespoon of mixture in the center of a won ton wrapper. Brush edge with egg white mixture and seal (should be triangles). Place on baking sheet. Bake at 375 for 20 minutes, flipping half-way through. Serve with salsa verde or ranch to dip.
**Try freezing. Prepare as above, then freeze. Then bake at 350 for 15 minutes.
Black Bean Dip
1 can (15 oz) black bean, rinsed and drained
1/2 c minced onion
2 t lime juice
1 clove garlic, minced
1/2 t ground coriander
1/4 t ground cumin
1/4 t black pepper
1/3 c low-fat sour cream
Combine all ingredients except sour cream in a blender or food processor. Blend until smooth. Pour into a small bowl and add in sour cream. Cover and refrigerate until time to serve.
Crab Dip
Crab Dip
This is my mom's recipe and it's fantastic! It wouldn't be the holidays without crab dip.
12 oz cream cheese
12 oz crab, canned
2 T powdered sugar
2 t green onion
1/4 c white grape juice
1 t seasoned salt
1 c mayonaise (not miracle whip)
1/2 t mustard
Mix and melt in a saucepan. Then pour into a small casserole dish and bake 400 degrees for 20 minutes.
Sticky Fingers
Sticky Fingers
Chicken:
4 chicken breasts or 8-10 tenderloins, cut into thin strips
2/3 c bread crumbs
1 t garlic salt
1 t oregano
Mix bread crumbs, garlic and oregano in a bowl. Coat each chicken strip with breading mixture and place on a greased cooking sheet. Bake at 350’ for 5-7 minutes or until chicken is cooked through.
Sauce:
¼ c brown sugar
1/3 c Worcestershire sauce
¼ c ketchup
1 T honey
2 t hot sauce (or to taste)
2 t vinegar
Combine all ingredients in sauce pan over low heat. Warm sauce, stirring occasionally (while chicken is cooking). Add baked chicken to sauce and remove with a slotted spoon. Place chicken back on oven tray that has been sprayed with cooking spray. Bake at 350’ for 5-7 minutes. Serve with remaining sauce on the side.
Chicken:
4 chicken breasts or 8-10 tenderloins, cut into thin strips
2/3 c bread crumbs
1 t garlic salt
1 t oregano
Mix bread crumbs, garlic and oregano in a bowl. Coat each chicken strip with breading mixture and place on a greased cooking sheet. Bake at 350’ for 5-7 minutes or until chicken is cooked through.
Sauce:
¼ c brown sugar
1/3 c Worcestershire sauce
¼ c ketchup
1 T honey
2 t hot sauce (or to taste)
2 t vinegar
Combine all ingredients in sauce pan over low heat. Warm sauce, stirring occasionally (while chicken is cooking). Add baked chicken to sauce and remove with a slotted spoon. Place chicken back on oven tray that has been sprayed with cooking spray. Bake at 350’ for 5-7 minutes. Serve with remaining sauce on the side.
Super Bowl Buffalo Chicken Dip
Super Bowl Buffalo Chicken Dip
I inherited this one from my mother-in-law. It's really good, but spicy.
2 chicken breasts - boil and shred
2 TB butter
1 8oz package cream cheese, softened
1 8oz bottle of frank’s hot sauce (Texas Pete’s)
1 8oz package of shredded cheddar cheese
16 oz Blue Cheese Dressing
In Sauce Pan, melt butter.
Add cream cheese and melt all together.
Add Hot Sauce, Dressing, Chicken, half the Cheese, and place in backing dish with non-stick spray.
Bake COVERED at 350 for 20 minutes
Remove and add other half of cheese on top.
Bake another 10 minutes at 350 UNCOVERED.
Spoon off extra oil from the top of the dip.
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