Chicken Dippin Recipes

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.

Steps:

• 1. Place first four ingredients in food processor and process until fine. Drizzle in the olive oil.
• 2. Mix the ground chicken with the mushroom mixture and add soy sauce and sugar.
• 3. Put some water in a small bowl. Lay our dumpling wrappers and wet the edges. Place a small amount of chicken mixture in center fold in half and pinch to close. Repeat until all dumpling wrappers are used.
• 4. Boil a large pan of water. Carefully drop the dumplings in the water. When they float to the top carefully remove with slotted spoon.
• 5. Place canola oil in large skillet. Brown each dumpling in oil and remove to a serving plate.
• 6. For the sauce mix all ingredients together. Taste and adjust seasonings. Serve with dumplings .
• 7. Tip. I couldn't find round dumpling wrappers so I used egg roll wrappers and cut out circles with cookie cutter.

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.

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.

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.

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.

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.

Steps:

• Mix chicken, cream of chicken soup, diced tomatoes with green chile peppers, pepperjack cheese, cream cheese, cubed cheese food, and Mexican cheese blend in a 2-quart microwave-safe bowl.
• Heat in microwave in 30 to 60 second intervals, stirring between each interval, until the cheese is all melted and can be stirred into a smooth mixture, about 5 minutes; transfer to a slow cooker set to Low to keep warm while serving.