Bourbon Marinated Buffalo Chicken Strips With Maytag Blue Dip Recipes

Steps:

• Cut breasts in 1/2 crosswise,then in strips lenghtwise.
• Mix salt, pepper, oregano,and flour in shallow dish.
• Add chicken pieces, stir to cover.
• Heat butter and oil in lg skillet.
• Add strips, cook and stir until browned.
• Add tomatoes and garlic, cook and stir 3 minutes.
• Add basil and lime juice.
• Blend well.

Steps:

• Preheat oven to 400 degrees, and spray a baking sheet with nonstick cooking spray. Wash and cut chicken breasts into strips that are approximately 1 1/2 inches wide. You can even pound the breast a little thinner first and then cut. Set aside.
• In a food processor, combine cereal, salt, garlic powder, onion powder, paprika and pepper and mix to a fine powder or consistency like breadcrumbs. Pour mixture into a shallow bowl or onto a small plate. Set aside.
• In a small saucepan, melt butter and then add in 3/4 cup of the hot sauce. Mix well and warm until heated, but not bubbling or boiling. Pour into a small, shallow bowl, and set aside.
• In a small bowl, mix egg whites with the remaining 1/4 cup of hot sauce. Now take each chicken strip, and coat with egg and hot sauce mixture. Shake off all excess egg from the meat. Coat chicken in cereal mix until strip is fully breaded. Lay strip on baking sheet. Repeat until all pieces of chicken are breaded and on the baking sheet. Now, with a brush or spoon, drizzle about 3/4 hot sauce and butter mixture over all the chicken pieces. Make sure to coat well.
• Bake chicken at 400 degrees until breading becomes crispy and chicken is cooked through (approximately 15-20 minutes). Serve with remaining hot sauce mixture for dipping.

Steps:

• Place chicken breasts in a 9x13 inch baking dish. In a small bowl combine the ginger, soy sauce, onion flakes, sugar, bourbon and garlic powder. Mix together and pour mixture over chicken. Cover dish and place in refrigerator. Marinate overnight.
• Preheat oven to 325 degrees F (165 degrees C).
• Remove dish from refrigerator and remove cover. Bake in the preheated oven, basting frequently, for 1 1/2 hours or until chicken is well browned and juices run clear.

Steps:

• Mix all ingredients in a large zip-lock bag.
• Add your chicken pieces and place in the refridgerator for at least 3 hours, overnight is even better.

Steps:

• In small bowl, mix together the flour, paprika, cayenne and salt. Evenly coat chicken with mixture.
• Refrigerate chicken 60 to 90 minutes.
• Combine butter, hot sauce, pepper and garlic powder in small saucepan over low heat. Stir together and heat until butter is melted and mixture is well blended.
• Heat oil to 375.
• Fry chicken in hot oil for 10 minutes or until done. Remove from oil and drain.
• Add sauce mixture and stir.
• Serve with Ranch dressing.

Steps:

• Combine all ingredients in slow cokers.
• Cover. Cook on low 7 hours, or high 4 hours.
• Serve over rice or noodles.

Steps:

• Prepare coals in grill (gas grill is ok).
• Wash chicken and pat dry. Place chicken thighs in a large bowl and add olive oil, chopped garlic, thyme and salt. Rub mixture all over thighs to coat.
• Place thighs on grill and cook until cooked through turning once or twice.
• Meanwhile, mix hot sauce with melted butter and worcestershire sauce in a large bowl. Toss wings in sauce mixture to coat. Return to grill briefly to set buffalo sauce. Serve with ranch dressing/dip.

Steps:

• Preheat oven to 350 degrees.
• In a shallow dish, combine the walnuts, bread crumbs, basil, rosemary, flour and salt.
• In a second shallow dish, lightly beat the egg.
• Roll each piece of chicken in the egg, then in walnut mixture.
• Lay coated pieces on a baking sheet.
• Bake 40-45 minutes in preheated oven until crust is browned.