Firecracker Chicken Strips Food

FIRECRACKER CHICKEN STRIPS

Steps:

• Place your chicken in a bowl and season with 1 1/2 tsp of the seasoned salt. Mix, making sure each piece is thoroughly seasoned. Next, pour in the hot sauce - reserving the two tablespoons - and stir that in. Cover the bowl tightly and place it in the fridge for at least an hour.
• In another mixing bowl whisk together the flour (reserving the lone tablespoon), cornstarch, cayenne pepper, and remaining seasoned salt.
• About 30 minutes before you're ready to fry pull the chicken from the fridge to allow it to start to come up in temperature (so it cooks evenly). Grab yet another bowl - I know I'm sorry - and in this one whisk together the buttermilk and egg. After there are no more streaks of egg remaining, whisk in the reserved flour and hot sauce.
• Fill a 5-qt dutch oven about halfway with oil and place over medium-high heat, then set up your breading station: the bowl of chicken, the flour dredge, the buttermilk mixture, and a plate or tray to hold the breaded chicken strips.
• There shouldn't be much excess hot sauce but if there is let it drip off each piece, then dip it into the buttermilk. Let it drip clean and then drop into the flour. Coat the piece thoroughly, pressing the flour into the sides. Shake off the excess flour and let rest on the plate. Continue until all of the chicken is breaded.
• Once the oil has reached around 375°F go ahead and start adding strips. Drag them across the top of the oil before letting them go to prevent any splatter. Don't add too many - you want them to be able to dance around in the oil without knocking into each other too much. It usually takes me 3-4 batches.
• Use a chopstick or the edge of a spider strainer to turn the pieces occasionally while they fry. Cook them for 8-12 minutes, until golden browned and cooked through. They'll be floating on top of the oil at this point.
• Use a spider strainer to gently lift the strips from the oil and transfer them to a wire rack over a baking sheet. If you need to keep them warm place the baking sheet in a 175° F oven. Continue until all of the chicken strips have been cooked and serve with your favorite cooling sauce (that's ranch around here). Dassit!

GRILLED FIRECRACKER CHICKEN

Steps:

• Fire up that grill!
• Puree the first 5 ingredients. Place about 1/2 of this in a zipper bag with the chicken breasts and marinate for 30 minutes.
• Combine the next 5 ingredients and season. Keep cool and covered until serving.
• When Chicken is marinated, remove from the bag, season with salt and pepper and grill for about 6 minutes per side( you should know your grill). Use the remaining-fresh marinade to baste the chicken as it grills or as sauce when it is done. It will get nice and dark (I love the charred sugar smell from the jelly).
• Serve with the dressed avocado and tomatoes.

FIRECRACKER CHICKEN

Steps:

• Rinse chicken breasts with cold water.
• Cut chicken breasts into medium sized chunks.
• Bread Chicken with seasoned bread crumbs and flour mix.
• Fry chicken in 1 1/2 cup of olive oil until done.
• Drain on paper towel.
• Combine vinegar, honey, brown sugar, garlic powder (to taste), and red pepper flakes (to taste)
• Pour over chicken in a deep bowl and mix well until evenly coated.
• Pour coated chicken into a shallow baking dish and bake for 15min.
• Let cool and serve as appetizer or with Lo Mein noodles.

GRILLED FIRECRACKER CHICKEN

Steps:

• Prepare grill for indirect-heat cooking.
• Combine salt, garlic powder and pepper; sprinkle over chicken.
• Combine the last five ingredients, including the preserves, sweet chili sauce, scallion, ginger and soy sauce; set aside.
• Grill chicken, skin-side down, over direct heat until browned, 5 minutes.
• Turn; place over indirect heat.
• Cover; grill 45 minutes, and baste occasionally with the apricot-chili sauce mixture.

FIRECRACKER SESAME CHICKEN

Steps:

• Heat canola oil in a large skillet over medium high heat.
• In a small bowl, whisk together soy sauce, chili garlic sauce, sesame oil, and orange marmalade; set aside.
• Season chicken with salt and pepper. Add chicken to the skillet and saute until golden brown, about 5 - 7 minutes. Remove chicken from the skillet.
• Add carrots, snow peas and red pepper to the skillet; saute for about 5 minutes or until vegetables are crisp tender. Add chicken back to.
• the skillet, along with the garlic; saute for 1 minute. Add sauce to the skillet and cook for another 5 minutes or until sauce is thickened. Serve over white rice.

FIRECRACKER CHICKEN SALAD

Steps:

• Combine chili powder, cumin, garlic, lime juice, olive oil and coriander. Brush on to chicken breasts, onion rounds, red pepper and zucchini.
• Marinate for 1 hour.
• Dressing: to make dressing, combine mayonnaise, salsa, lime juice and cilantro. Season with salt and pepper. Set aside.
• Preheat grill to high.
• Season chicken and vegetables with salt and pepper. Place chicken breasts and veggies on grill. Grill chicken for about 5 minutes per side or until juices run clear. Cool.
• Grill veggies about 4 minutes per side or until tender. Cool. Remove skin from peppers, slice onions, peppers and zucchini into strips.
• When chicken has cooled, slice it and mix with dressing. Add veggies and toss lightly to coat with dressing or, serve dressing on the side.
• Garnish with avocado and tortilla chips.