Spicy Chicken Sticks With 3 Dipping Sauces Food

SPICED CHICKEN TENDERS WITH DIPPING SAUCES

Steps:

• Heat several inches of oil in a deep pot to 375 degrees F.
• For the chicken: In a large plastic zip top bag, combine flour, marinade mix and pepper. Set aside. In another bag, add corn bran. Using a rolling pin, gently crush cereal to coarse ground crumbs. Mix egg and milk in a shallow bowl. Soak chicken strips in buttermilk mixture. Take a few strips at a time, and toss in seasoned flour mix. Shake off excess flour and dip in buttermilk mix again. Toss in cereal crumbs. Repeat with remaining chicken strips. Fry chicken strips in batches until golden brown and cooked through, about 6 to 7 minutes per batch. Drain on paper towels. Serve with dipping sauces.
• For the dipping sauces: Make the ketchup sauce. In a small bowl, combine ketchup, 1/2 cup honey and Worcestershire. Make the mustard sauce. In a small bowl, combine remaining honey and mustard.

CHICKEN SOUVLAKI STICKS WITH YOGURT DIPPING SAUCE

Steps:

• Soak skewers in water for about 30 minutes.
• Preheat grill or grill pan to medium-high heat.
• Combine the zest and juice of 2 lemons, oregano, red pepper flakes and olive oil in a dish. Paste the garlic by mashing it with coarse salt then add 3/4 of it to the marinade, reserving some for dipping sauce. Add chicken tenders to the marinade and season with salt and pepper, turn in marinade to coat, let stand 10 minutes. Thread tenders on damp skewers and cook 7 to 8 minutes, turning once, until firm and juices run clear.
• While skewers cook, combine yogurt with juice of remaining lemon, remaining clove of garlic, grated cucumber, cumin and salt, to taste. Divide the dip among 4 ramekins.
• Serve 5 skewers per person with dipping sauce alongside.

SPICY DIPPING SAUCE

Steps:

• Heat butter in small saucepan over moderate heat.
• Add onion and curry powder and stir for 3 minutes.
• Stir in remaining ingredients.
• Reduce heat to simmer. Simmer for 20 minutes.
• Serve hot with meatballs or spareribs for dipping.

CHICKEN-ON-A-STICK (WITH PEANUT DIPPING SAUCE)

Steps:

• Cut the chicken lengthwise into 1/4 inch (1/2 cm) strips- you'll get about 4 or 5 strips from each breast.
• Thread these strips zigzag fashion onto bamboo skewers, about 3 or 4 strips per skewer.
• Don't squash the zigzags too tightly- leave them loosely threaded so the marinade can soak in.
• Arrange the skewers in a glass baking dish.
• In a small bowl, combine the marinade ingredients& pour over the chicken skewers in the baking dish; allow to marinate, refrigerated, for at least one hour, but no longer than three or else the chicken will disintegrate.
• Meanwhile, make the dipping sauce.
• In a blender combine all the sauce ingredients and blend until completely smooth.
• Pour into a small bowl.
• Preheat the barbecue, then grill chicken skewers over medium heat, brushing lightly with the marinade, about 5 minutes per side.
• The chicken should be cooked through but not dried out.

SPICY HOT CHICKEN LEGS

Steps:

• Place the drumsticks in a slow cooker, and sprinkle evenly with pieces of butter. Pour the hot sauce over the chicken, then season with garlic powder, onion powder, salt and pepper. Cover, and cook on High for 3 hours, or until tender. Serve chicken legs with blue cheese dressing on the side.

SWEET, STICKY AND SPICY CHICKEN

Steps:

• Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl.
• Lightly salt and pepper the chicken strips.
• Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.