Sunday Sticky Chicken Recipes
SUNDAY STICKY CHICKEN
This is my variation on Maryland-style fried chicken. Serve with hot rice and a green vegetable.
Provided by Joe Stelling
Categories Whole Chicken
Time 1h20m
Yield 5
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- In a large resealable plastic bag, combine the flour, seasoned salt and ground black pepper. Place the chicken parts in the bag and shake to coat.
- Heat the oil in a large skillet over medium-high heat. Place the chicken parts in the hot oil and lightly brown quickly on all sides. Transfer chicken parts to a Dutch oven, add the milk and broth and cover.
- Bake at 350 degrees F (175 degrees C) for 1 hour.
- Remove from oven and transfer chicken to a serving dish. In a separate small bowl, combine the cornstarch and water, and mix well until the cornstarch is dissolved. Add the cornstarch mixture a little at a time to the liquid in the Dutch oven, until you reach your desired consistency. Serve this gravy over the chicken or on the side.
Nutrition Facts : Calories 696.1 calories, Carbohydrate 25.6 g, Cholesterol 168.9 mg, Fat 39 g, Fiber 0.7 g, Protein 56.6 g, SaturatedFat 9.8 g, Sodium 709.3 mg, Sugar 5 g
STICKY CHICKEN
This chicken tastes very much like rotisserie chicken sold in most grocery stores. The flavour is great, and the meat is so tender it practically falls off the bone. *Note* Prepare spice rub and place on chicken the night before you want to serve. It needs to marinate overnight. Cooking time with vary depending on the size of the chicken. Directions are for a 5-6 lb chicken.
Provided by danlynclark
Categories Whole Chicken
Time 5h45m
Yield 1 chicken
Number Of Ingredients 10
Steps:
- In large bowl combine all of the spices.
- Remove giblets from chicken, clean cavity and pat the chicken dry.
- Place the chicken in the large bowl with spices.
- Rub the spice mixture into the chicken inside and out, making sure it is evenly distributed and deep into the skin.
- Place chicken in resealable plastic bag (or use your foodsaver).
- Seal and refrigerate overnight.
- When ready to roast the chicken, preheat oven to 250.
- Stuff cavity with onion and place in a shallow baking pan breast side down until the last hour of cooking.
- Roast uncovered at 250 for 5 hours (cooking time is less if you use a smaller chicken).
- After 2 hours, start basting with the juices in the pan every 30-45 minutes.
- In the last hour of cooking, flip the chicken breast side up to get an even colour.
Nutrition Facts : Calories 4982.5, Fat 342.8, SaturatedFat 98, Cholesterol 1701, Sodium 6251.7, Carbohydrate 23.9, Fiber 6.3, Sugar 7.7, Protein 425.4
STICKY CHICKEN DRUMSTICKS
Deliciously sticky chicken that everyone will love - the marinade works on other meat, fish and veggies too
Provided by Good Food team
Categories Buffet, Dinner, Lunch, Main course, Snack, Supper
Time 35m
Number Of Ingredients 5
Steps:
- Mix together the chilli sauce, ginger, soy sauce and lime zest. Pour over the chicken drumsticks and leave to marinate for as long as you can (put them in the fridge if marinating for any longer than 30 mins).
- Heat oven to 190C/fan 170C/gas 5. Place the drumsticks in a shallow baking tray, shaking off any excess marinade. Roast for 20 mins, then pour over the leftover marinade and cook for 5 mins more until sticky and browned.
Nutrition Facts : Calories 200 calories, Fat 9 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Protein 26 grams protein, Sodium 0.75 milligram of sodium
STICKY CHICKEN
Delicious chicken drumsticks with a sticky soy and honey glaze that can be cooked in the oven or the barbecue - weather permitting
Provided by Good Food team
Categories Buffet, Dinner, Main course
Time 40m
Number Of Ingredients 6
Steps:
- Make 3 slashes on each of the drumsticks. Mix together the soy, honey, oil, tomato purée and mustard. Pour this mixture over the chicken and coat thoroughly. Leave to marinate for 30 mins at room temperature or overnight in the fridge. Heat oven to 200C/fan 180C/gas 6.
- Tip the chicken into a shallow roasting tray and cook for 35 mins, turning occasionally, until the chicken is tender and glistening with the marinade.
Nutrition Facts : Calories 267 calories, Fat 14 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 4 grams sugar, Protein 32 grams protein, Sodium 2.04 milligram of sodium
ROAST "STICKY" CHICKEN
Beautiful and delicious, this incredibly moist roasted Chicken puts Kenny Roger's Roasters, Boston Market, and other rotisserie style chickens to shame! Please don't let the word "overnight" mislead you; for actual hands-on preparation, this is a Quick-N-Easy way to impress Sunday dinner guests!
Provided by C Chatwin
Categories Whole Chicken
Time 5h25m
Yield 2 Servings per Lb, 6 serving(s)
Number Of Ingredients 10
Steps:
- (Day 1) Blend all spices together and set aside.
- Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels.
- Rub with spice mixture, both inside and out, then stuff cavity with onions.
- Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight.
- (Day 2) Remove from plastic bag and place in a shallow baking pan.
- Roast uncovered in a 250 F oven 5 hours.
- (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it.
- This recipe is SAFE.
- According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F.
- For more info check out their"Thermy" campign Web site! http://www.fsis.usda.gov/thermy/index.htm
- Baste with drippings every 30 minutes after the first hour.
- (I admit I'm not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.
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