Sazon Chicken Fingers Recipes

Steps:

• Cut each chicken breast half on the diagonal into 4 strips.
• Lightly beat egg and water together in a flat bowl.
• Mix seasoning packet and salt with bread crumbs in another flat bowl.
• Shake chicken fingers in flour to coat (in a plastic bag).
• Dip in egg mix to coat well.
• Press into seasoned bread crumbs so each finger is completely coated. Set fingers aside on a plate to dry while you finish coating the rest.
• Heat about 1/2" of oil in a fry pan. Keep heat fairly high, as you want to fry these quickly.
• Fry each finger on both sides until golden, cutting into the thickest part of the first to guage timing. Don't overcook or they will be dry.
• Drain on paper towels.

Steps:

• Place wings in a large glass bowl. Sprinkle 1 1/2 tablespoons garlic powder, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon cumin, sazon seasoning, and 1 teaspoon cayenne pepper over chicken wings and rub spices into wings to coat completely. Cover the bowl with plastic wrap and refrigerate, 1 hour to overnight.
• Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C). Preheat oven to 350 degrees F (175 degrees C). Line a baking sheet with aluminum foil and spray with cooking spray.
• Melt butter in a saucepan over medium heat; whisk hot sauce and syrup into butter. Add brown sugar, 1 1/2 tablespoons garlic powder, 1 tablespoon cumin, 1 tablespoon onion powder, 1 tablespoon paprika, 1 tablespoon chili powder, and 3/4 teaspoon cayenne pepper; whisk until well-combined and the sauce is hot, 2 to 3 minutes. Remove from heat.
• Pour flour into a shallow bowl. Gently press the chicken wings into the flour to coat and shake off any excess.
• Working in batches, cook wings in hot oil until the skin is golden and crispy, the meat is no longer pink at the bone and the juices run clear, 5 to 10 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C). Transfer wings to a plate lined with a paper towel to drain excess oil.
• Dip each chicken wing in the hot sauce mixture and place on the prepared baking sheet.
• Bake in the preheated oven until sauce starts to caramelize, about 20 minutes.

Steps:

• In a small food processor, combine the garlic, orange juice, olive oil, sazón, salt and pepper; pulse until it forms a creamy marinade. (Alternately, you can finely mince the garlic, then combine it with the rest of the ingredients in a small bowl, stirring with a fork.)
• Pat the chicken breasts dry, then transfer them to a large resealable plastic bag. Pour the marinade on top, close, shake, then gently massage the seasoning into the meat. Let sit on the counter for at least 10 minutes. (Chicken can also be marinated overnight then set out to come to room temperature before cooking.)
• Heat a large nonstick wok or deep skillet over medium-high. Add marinated chicken breasts, one by one, and pour over about half the marinade. Cook for 7 to 10 minutes, flipping frequently with tongs and being careful not to let them get too dark too fast. Reduce heat to low and cook for another 10 to 20 minutes, depending on the thickness of the breast, flipping often to ensure meat is cooked through. Thinner chicken breasts will take less time to cook, so monitor the color and texture of your meat as it cooks. Check doneness by pressing the center with your tongs. If the center is still squishy, continue to cook until meat has a bit of resistance (though not rock hard), and registers 165 degrees on a meat thermometer.
• Let rest in the pan off-heat for a few minutes. Serve, pouring over any remaining pan juices if desired.

Steps:

• In an airtight container, combine all ingredients. Cover and shake well to incorporate.
• Use with carne guisada, alcapurrias or