Honeybarbecuechickenstrips Recipes

Steps:

• Pat chicken dry. Combine rub ingredients. Rub over chicken pieces; refrigerate, covered, in a shallow dish 2 hours., Meanwhile, in a small saucepan over medium heat, combine sauce ingredients, adding cayenne if desired. Bring to a boil, stirring constantly; reduce heat and simmer, uncovered, to allow flavors to blend, 8-10 minutes., On an oiled grill rack, grill chicken, covered, over indirect medium heat, turning frequently, until a thermometer reads 165°, 35-45 minutes., Reduce heat to medium-low. Brush chicken with sauce, reserving 1/2 cup. Cook, covered, until chicken pieces register 170°-175°, 4-6 minutes. Serve with reserved sauce.

Steps:

• Spray a 9x13 pan with cooking spray.
• Lay the chicken in the pan,.
• Blend the remaining ingredients, pour over the chicken pieces.
• Bake covered at 350 for 30 min's.
• Turn chicken over, bake uncovered for another 30- 40 min's until done.

Steps:

• For chicken strips: Mix flour, salt and pepper in a bowl; set aside.
• Place buttermilk in a separate bowl.
• Heat the oil for frying.
• Dip chicken strips in flour, then in buttermilk, and then again in flour.
• Place in hot oil (the temperature should read 375 degrees).
• Never crowd the chicken strips in the oil, fry only a few at a time until lightly golden brown Remove strips from oil; drain on paper towel.
• To make sauce: place all sauce ingredients in a small saucepan, mix thoroughly, and simmer on low heat for about 20 minutes; cool slightly.
• Dip one chicken strip in sauce at a time; place on baking sheet that has been sprayed with non-stick spray.
• Place the chicken strips on a 350 degree oven.
• Bake for 20 minutes.
• Serve with french fries.

Steps:

• Mix flour, salt, and pepper in a bowl.
• Place buttermilk in a seperate bowl.
• Heat oil for frying.
• Dip chicken into flour, then buttermilk, then flour again.
• Fry until golden brown.
• For sauce:.
• Place all sauce ingredients in a small sauce pan.
• Mix thouroughly and simmer on low heat, stirring frequently for about 20 minutes. Let cool slightly.
• Dip chicken strips into sauce one at a time and place on a baking dish that has been sprayed with non stick spray.
• Place in preheated oven at 350 degrees and bake for 15-20 minutes.

Steps:

• Mix together the honey, soy sauce, vinegar, thyme, pepper and garlic in a bowl. Reserve 1/4 cup of the marinade to use for basting later. Marinate the chicken with the remaining liquid in a resealable bag for 2 to 3 hours in the refrigerator.
• Heat one side of a gas grill to medium heat, keeping one side cooler. Grill the chicken thighs on medium for approximately 5 minutes on each side, taking care not to let the sugars burn. Move the thighs to the cool side of the grill and baste with the reserved marinade. Cover the grill and cook, basting every 3 to 4 minutes, until the thighs are cooked completely through, about 10 minutes more.

Steps:

• Place the chicken in a large bowl. Add the buttermilk and hot sauce, then toss to combine. Allow to marinate 15 to 30 minutes.
• In a separate bowl, combine the flour, pecans and seasoning salt. Mix well and set aside.
• Heat about 1 inch of vegetable oil in a large skillet over a medium heat until it reaches 375 degrees F.
• Place a small pan over a low heat and add the honey and butter. Allow the honey to warm and the butter to melt.
• Meanwhile, remove the chicken from the buttermilk a few pieces at a time, then add to the flour/pecan mixture, turning to coat thoroughly. Place on a plate. Continue with the remaining chicken until it is all coated.
• Cook the chicken in the skillet in batches, flipping halfway through, until they are golden and crisp, about 4 minutes. Remove to a paper towel-lined plate.
• Add the chicken to a platter and drizzle over half of the honey butter. Garnish with the parsley. Serve with the remaining honey butter on the side for dipping.

Steps:

• Combine egg white, flour, and honey in a bowl.
• Whisk the ingredients together until thoroughly blended.
• Place the chicken strips in a ziplock baggie or air-tight container with the honey mixture.
• Refrigerate for 1/2-1 hour.
• Heat the margarine in a pan over medium-high heat, until evenly heated.
• Add the chicken strips, and brown lightly on each side, about 2 minutes per side.
• Turn the heat down and continue to saute until the chicken is thoroughly cooked.
• Serve over rice, or mix up a honey-mustard dipping sauce (see recipe #68596).

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Line a baking pan with heavy-duty foil to make cleanup easier.
• Prepare chicken breasts by cutting off the rib meat if you wish and rinse and pat dry. Leave the skin on. Season chicken with salt and pepper and put in the pan.
• Bake in the preheated oven until juices start to appear, about 10 minutes. Reduce oven temperature to 375 degrees F (190 degrees C). Remove the pan and generously pour 1/2 of the barbecue sauce over chicken. Continue to bake for 20 minutes. Repeat with remaining barbecue sauce and cook until no longer pink in the centers and skin is crispy, 15 to 20 minutes more.

Steps:

• Season chicken with garlic powder, salt, and pepper.
• Heat a pan over medium-high heat. Add chicken and sear until golden, 10 to 12 minutes. An instant-read thermometer inserted into the centers should read at least 165 degrees F (74 degrees C). Drain most of the excess grease from the pan, leaving about 2 tablespoons behind.
• Arrange chicken thighs skin-side down in the pan. Place crushed garlic between the chicken and fry until fragrant, about 30 seconds. Add honey, water, vinegar, and soy sauce. Increase heat to medium-high and cook until sauce reduces down and thickens slightly, 3 to 4 minutes.

Steps:

• Wash, dry, and season the wings with the salt, garlic, pepper, cayenne, sugar, and paprika. Preheat the oven to 375.
• Spray a cookie sheet with a generous spray of cooking spray.
• Place the wings in a single layer on the cookie sheet, and place in the oven.
• Cook for 35-40 minutes, depending on the size of the wings, turning once.
• While they are baking, make the sauce by slowly simmering the sauce ingredients over the lowest heat.
• When the wings are done baking, carefully dip them in the sauce, and place them back in the oven for another 5 minutes, or until the sauce is bubbling.
• ENJOY!And remember to save some for everyone else!

Steps:

• Whisk honey, soy sauce, and red pepper flakes in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir chicken in hot oil until lightly brown, about 5 minutes. Pour honey mixture into skillet and continue to cook and stir until chicken is no longer pink in the center and sauce is thickened, about 5 minutes more.

Steps:

• Cut 1/2-inch deep slashes in the skin-side of each chicken half; 2 cuts in each breast, 2 in the thigh, and 1 on the leg; remove wing tips.
• Whisk rice vinegar, barbeque sauce, and garlic together in large bowl. Place chicken in bowl and turn to coat chicken in the marinade. Arrange chicken halves, cut-side down, in the bottom of the marinade bowl, cover the bowl with plastic wrap, and refrigerate for 1 hour.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Remove chicken from bowl, pat chicken dry with paper towels, and discard marinade. Place chicken halves, skin-side up, on a plate and season with salt, pepper, paprika, onion powder, and cayenne pepper.
• Cook chicken, skin-side down, on the preheated grill for 3 to 4 minutes. Turn chicken over, close the lid of the grill, and cook, basting with remaining barbeque sauce ever 6 minutes, until no longer pink at the bone and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).

Steps:

• Mix flour, salt and pepper in bowl.
• Set aside.
• Place buttermilk in seperate bowl.
• Heat oil for frying and dips chicken strips in flour then in buttermilk and then in flour again.
• Place in hot oil and fry until lightly golden brown.
• Remove strips and drain.
• Place all BBQ sauce ingredients in a small sauce pan and simmer on low stirring frequently for 20 minutes. Let sauce cool.
• Dip one chicken strip in sauce at a time and place in a baking pan that has been sprayed lightly with a non stick spray.
• Place in a preheated oven at 350 and bake for 20 minutes.