Crazychicken Recipes

Steps:

• For the flour: Add the flour, cornstarch, cayenne, a pinch of salt and a few grinds of black pepper to a shallow dish. Mix to distribute ingredients evenly.
• For the egg wash: Add the eggs, hot sauce, a pinch of salt and a few grinds of black pepper to a separate shallow dish. Whisk and add enough water to loosen, but still have enough body to coat something?like chicken!
• For the chicken: Dunk the tenders in the flour mixture, shake the pieces off, then dip in the egg mixture. Shake off the excess egg mixture and toss the tenders back in the flour mixture to coat. Shake off the excess and rest on a wire rack for 10 to 15 minutes. (If any areas look like they are soaking up the flour quickly while resting, dust the chicken with some more of the flour mixture.)
• Add the butter to a nonstick saucepan over medium heat and melt. Add the gold cocoa butter and stir until combined. Add the honey, maple syrup, hot sauce and some black pepper. Stir until combined and remove from the heat.
• Add enough oil to reach more than 3 inches up the side of a Dutch oven or large heavy pot over medium-high heat and bring to 350 degrees F. Shake off any excess flour from the tenders and gently place them in the oil in batches to avoid overcrowding the pot. Cook, while maintaining the oil temperature at around 350 degrees F, until the tenders are golden brown and cooked through, about 4 minutes per batch. Remove to a paper towel-lined plate and sprinkle immediately with salt. Place on skewers with portions of Sunny's 1-2-3 Waffles. Drizzle with golden honey sauce and a shake of gold dust.
• Separate the egg into 2 bowls. Whisk the yolk, then whisk in the milk followed by the flour.
• Whisk the egg white until soft peaks form. Fold the white into the batter. Spray a waffle iron with cooking spray, then make waffles.

Steps:

• Preheat the oven to 375 degrees F.
• In a large skillet over medium-high heat, add the oil.
• Season both sides of the chicken with salt, pepper and smoked paprika. Put the chicken, skin side down, into the hot oil and sear until nicely browned, about 2 to 3 minutes. Flip and sear for an additional minute. Remove from pan and arrange them on a quarter sheet tray with a rack. Bake until the chicken is cooked through, about 6 to 8 minutes. Remove from the oven to a cutting board and allow to rest for about 5 minutes before slicing
• For the sauce:
• In a medium saucepan, over medium-high heat, add the butter. Add the garlic and shallots and cook until fragrant, about 1 to 2 minutes. Stir in the flour to form a pasty roux. Add the chicken stock and bring the mixture to a boil, stirring frequently. Turn heat down to medium. Season the sauce with salt and pepper, to taste, and mix well. Add the sherry vinegar and simmer for 2 to 3 minutes to thicken the sauce. Stir in the chopped parsley and tarragon. Transfer the sliced chicken to serving plates and drizzle with the sauce.

Steps:

• Place chicken in crockpot.
• Mix remaining ingredients and pour over chicken.
• Cover and cook on low for 6 to 8 hours.
• Serve over rice or noodles.

Steps:

• Place potatoes in a 4- or 5-qt. slow cooker. Add water chestnuts and cranberries. Drain pineapple, reserving juice; add pineapple to slow cooker. Top with chicken. Sprinkle jerk seasoning over chicken., Combine the onion, ginger, Worcestershire sauce, lime zest, cumin seeds and reserved juice. Pour over the chicken. Top with thyme sprigs., Cover and cook on low until a thermometer reads 170° and vegetables are tender, 5-6 hours. Serve with rice.

Steps:

• Preheat oven to 400 degrees.
• Spray bottom of 9x13" baking pan with non-stick cooking spray.
• Pound chicken breasts until they about about 1/4" thick (you want them to all be the same thickness so that they finish cooking at the same time).
• Place chicken in a single layer in the baking pan and season with salt and pepper (sometimes I also season the chicken with a little bit of onion powder and garlic powder as well).
• In a medium bowl, mix together the cream cheese, half of the shredded cheddar cheese, half of the bacon crumbles, and the dry Ranch dressing mix.
• Spread the cream cheese mixture evenly over all the chicken breasts in the pan.
• Top the chicken with the remaining shredded cheddar cheese.
• Cook in oven for 20-25 minutes or until chicken is fully cooked (internal temperature of 165 degrees).
• Remove chicken from oven and top with remaining bacon crumbles and green onion.