Chick-fil-A sauce:
In a small bowl whisk together mayonnaise,
re thin enough for your taste. (I find a lot of breasts
For the chicken:
Fill a deep fryer or large stockpot
Attach a deep-frying thermometer to the
prepare tater tots for 4 people. Set cooked
hicken:
Attach a deep-frying thermometer
In a medium bowl whisk together ingredients for brine.
Add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Remove chicken and pat dry with paper towels.
Heat grill to high, oil lightly. Grill chicken turning once until grill marks have appeared and chicken is opaque throughout, about 3 to 4 minutes a side.
Brush toasted buns with butter. Dividing evenly top each bun with lettuce, tomatoes, chicken, cheese, and bacon. Top with remaining bun halves. Serve hot.
Place cool water in bowl. Add 1/4 teaspoon season-all and dissolve bouillon cubes in mixture.
Place cubed chicken in water, mix, cover and place in refrigerator for 12 hours or next day.
When ready to cook nuggets, mix flour, cracker meal, 2 teaspoons season-all and paprika in bowl.
Heat oil for deep frying. Drain chicken. Coat nuggets in flour, cracker mixture and fry until golden. Chicken will be flavorful and juicy.
In a small bowl, beat egg and stir in milk.
In a separate bowl, combine flour, powdered sugar, pepper and salt.
Dip each piece of chicken in milk mixture until moistened.
Roll chicken in flour mix until completely coated.
Fry in oil until chicken is golden brown.
Serve with grilled buttered buns and pickles.
Make 4 sandwiches.
You can cut chicken into bite size pieces and make chicken nuggets. They are great too!
Brine:
In a medium bowl whisk together ingredients for brine.
Add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Remove chicken and pat dry with paper towels.
Heat grill to high, oil lightly. Grill chicken turning once until grill marks have appeared and chicken is opaque throughout, about 3 to 4 minutes a side. Remove chicken to a cutting board and slice thinly across the grain.
Salad: Toss together salad ingredients. Top with sliced chicken and favorite dressing.
ith the flat side of a meat tenderizer until chicken is
ace the chicken on a cutting board. Cover with a sheet of waxed
o 375.
Lightly coat a baking sheet with olive oil
75F.
1. Lightly coat a baking sheet with olive oil
1. Heat a large, heavy frying pan over
Heat the olive oil in a large pot, add the onions, and cook until translucent.
Next, add the green chilies, the taco seasoning packet, all the canned items, and the chicken.
Bring to a boil, then allow to simmer for several minutes until heated through.
Lastly, add the cream and heat for 5-10 more minutes.
Chill all ingredients except sugar for 30 minutes mix suger into pineapple. add mayo. add lemon juice.
Add raisins to carrots. Add dressing mixture to carrots and raisins.
Chill for 12 more minutes.
Drain some of the juice off the pineapple.
When chicken is cold, build each salad by first arranging about 4 cups of iceberg lettuce in the bottom of a large salad bowl or on a plate. Place salad on lettuce and serve.
In a medium bowl whisk together wet
Directions:
In a medium bowl whisk together wet
In a medium bowl whisk together ingredients for brine Add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Remove chicken and pat dry with paper towels.
Heat grill to high, oil lightly. Grill chicken turning once until grill marks have appeared and chicken is opaque throughout, about 3 to 4 minutes a side.
Remove chicken to a cutting board and slice thinly across the grain. Divide lettuce, coleslaw mix, carrots, cheese and chicken between both wraps. Roll up and serve with your favorite dipping sauce.