Chicken Dippin Food

PINK DIPPIN' SAUCE

Steps:

• In a medium bowl, stir together the sugar and mustard powder. Whisk in the oil, mayonnaise and ketchup until well blended. Gradually whisk in water. Cover and refrigerate for 4 hours before serving. Use within 5 days.

CANE SAUCE (FOR DIPPIN' CHICKEN)

Steps:

• Combine all ingredients, mix well. Add additional pepper if desired.
• You can serve immediately, but it will taste better if the flavors are given the chance to "meld" in the fridge for a few hours (or days) before serving.

CHICKEN DIPPIN'

Steps:

• Combine the seasoning mix ingredients in a small bowl.
• Sprinkle the chicken evenly with 2 Tablespoons of the seasoning mix. Rub it in well.
• The turmeric in the seasoning mix turns the chicken a pretty golden color.
• Heat the oil in a heavy 5-quart pot over high heat just until the oil begins to smoke, about 4 minutes.
• Brown the chicken in batches, about 3 minutes on each side, then remove from the pot.
• Add the onions to the pot and cook, stirring and scraping the pot frequently, for 8 minutes.
• Stir in the syrup, jalapeno peppers, heavy cream, and remaining seasoning mix and scrape the pot bottom thoroughly to loosen all the brown bits.
• Return the chicken and the accumulated juices to the pot and push it into the sauce.
• Bring just to a boil, reduce the heat to low, then cover and cook, stirring occasionally, until the chicken is done, about 15 minutes.
• Serve hot.

DOUBLE DIPPED FRIED CHICKEN

Steps:

• Rinse the chicken pieces and pat dry with paper towels. In a shallow platter, combine the buttermilk, water, and red pepper sauce. Soak the chicken pieces, turn to coat, then cover, and refrigerate for at least 2 hours. If time allows, marinate the chicken for up to 24 hours because the buttermilk promotes tenderness. Place flour in a shallow platter. Season it by mixing in salt, pepper, oregano, garlic, paprika, and cayenne. Roll the marinated chicken pieces in the flour, a few at a time, until well coated. Then, dip chicken in the buttermilk bath again followed by another coat of seasoned flour. Allow the chicken to sit in the flour and dry out while preparing the oil, this will help the coating stay on better. The buttermilk will keep absorbing the seasoned flour, which then fries up to form a crunchy crust. Heat oil in a large electric skillet to 350 degrees F. There should be about 1-inch of fat in the pan. Carefully add the chicken pieces in a single layer, skin side down. Do not crowd the pan or the temperature will plummet; make sure the fat continues to bubble around the chicken. Fry for 5 minutes, then turn the pieces over and fry the other side 5 minutes. Turn again, frying a total of 15 minutes. The turning will produce a golden-crisp skin with even color. Remove chicken to a plate lined with paper towels to drain. Do not put hot chicken directly in a bowl or container, the air can not circulate and the steam will cause the crust to fall off. Serve immediately or cool to room temperature.

CHICKEN' DIPPIN'

Steps:

• Combine all ingredients including a generous amount of black pepper (cover surface two or three times and mix in). It is best to let the sauce sit for a few hours before serving.

ZAXBY'S CHICKEN FINGERS DIPPING SAUCE

Steps:

• Whisk mayonnaise, ketchup, and garlic powder together in a bowl; add Worcestershire sauce to the mayonnaise mixture and whisk until smooth.
• Sprinkle enough black pepper over the surface of the mayonnaise mixture to cover; stir to incorporate. Repeat sprinkling and stirring of black pepper.
• Cover bowl with plastic wrap and refrigerate until the seasonings have blended into the sauce, at least 2 hours.

CRISPY CHICKEN WITH HONEY DIPPIN' SAUCE

Steps:

• Mix dressing, honey, mustard and peanut butter.
• Brush chicken with 1/2 cup of the dressing mix; coat with crushed chips. Place on greased cookie sheet.
• Bake at 425° for 7 to 9 minutes. Turn; continue baking 4 to 5 minutes, or until lightly browned. Serve with remaining dressing mix as dipping sauce.
• Serve cut-up carrots, celery or apples with remaining sauce.