Candy Coated Chicken Recipes

CANDY WINGS

Steps:

• 1. Heat oven to 350 degrees
• 2. In a large bowl combine the brown sugar, garlic and soy sauce. Stir until the sugar dissolves.
• 3. Then add in the chicken wings to coat.
• 4. Pour this entire mixture into a greased roasting pan. Disposable pan is fine.
• 5. Place in the oven, uncovered, and bake for about 1 1/2 hours. Stir every 1/2 hour to coat wings.
• 6. The mixture will be thin until the last 1/2 hour.
• 7. I served this with fresh broccoli that I sauteed with olive oil and garlic. Then I drizzled some of the thickened pan gravy, from the wings, over the sauteed broccoli. It was perfect!

CANDY COATED CHICKEN

Steps:

• Blend the tomato, brown sugar, pineapple slices and juice, soy sauce, bourbon, vinegar, garlic, onion powder, black and white peppers and chiles together in a blender. Transfer to a saucepan and simmer over medium heat, 30 to 45 minutes.
• Sprinkle chicken all over with salt, pepper and garlic and onion powders. Let rest 1 hour.
• Preheat a charcoal grill to medium heat.
• Cook chicken over coals grill until it reaches an internal temperature of 125 degrees F. Continue to cook, mopping occasionally with the sauce, until it reaches an internal temperature of 160 degrees F. Let rest 5 minutes.

HONEY ROASTED PEANUT CRUSTED CHICKEN TENDERS

Steps:

• Heat oven to 350°F. Line cookie sheet with foil or cooking parchment paper.
• In shallow bowl, mix flour, salt and red pepper. In second bowl, beat eggs with fork or whisk. In third bowl, mix peanuts and bread crumbs.
• Coat chicken tenders with flour mixture, shaking off excess. Dip chicken tenders in eggs, then coat both sides with peanut mixture. Place on cookie sheet.
• Bake 18 to 20 minutes, turning once, or until chicken is no longer pink in center and coating is golden brown.

CRUMB-COATED CHICKEN

Steps:

• In a shallow bowl, combine the bread crumbs, Parmesan cheese, garlic powder and paprika. Coat chicken with crumb mixture. Place on a microwave-safe plate. Drizzle with butter. Cover loosely with waxed paper. Microwave on high for 4-6 minutes or until juices run clear, turning once.

BETTER THAN BEST FRIED CHICKEN

Steps:

• In a shallow dish or bowl combine the soup, egg and seasoning salt (be careful, as soup is already salted); mix together. Dip chicken in mixture and turn to coat completely. Set aside.
• In a resealable plastic bag mix together the flour, cornstarch, garlic powder, paprika, salt and pepper. One at a time, place chicken pieces in bag, seal and shake to coat. Add more flour and/or cornstarch as necessary, but add them in equal parts (there should be an equal amount of each in the mixture).
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Be sure to use enough oil to cover chicken pieces.
• Place coated chicken on a platter and allow to sit until it becomes doughy (this is critical, to ensure crispiness when fried). Once chicken is doughy, test oil by dropping a piece of the "dough" into it; the oil is ready when it starts to fry immediately.
• Fry chicken pieces in oil for about 7 to 10 minutes each, or until cooked through and juices run clear. Drain on paper towels and serve.