Chicken N Slips Recipes

OLD-FASHIONED CHICKEN AND SLICK DUMPLINGS

Steps:

• Place chicken in a large pot. Add salt and pepper, a dash of cayenne, a bay leaf, and a handful of celery tops. Cover with water, and cook until done. Discard bay leaf. Add vegetables, and continue cooking until vegetables are nearly done.
• Meanwhile, make the dumplings. Mix together flour, 1/2 teaspoon salt, baking powder, chicken fat. Mix in enough water to make a stiff dough. Divide dough into three parts. Roll out, and cut into squares.
• Add 1/3 dumplings to simmering chicken, and cook 5 minutes. Add another third, and cook 5 minutes more. Add the remaining third, and cook 5 minutes longer. Serve.

CHICKEN N SLIPS

Steps:

• In a large pot or enamel Dutch oven drain vegall (reserve veggys) add chicken stock, bay leaves, celery, onions, and black pepper to taste. Bring to a low boil.
• Cut chicken into 1 inch cubes, add to pot, return to low boil and cook till chicken is cooked and veggies are tender. Remove bay leaves, add vegall vegetables. Reduce heat and cook for 30min. Remove from heat and drain liquid. Reserve veggies and chicken, return liquid to heat. Bring to a slow boil, add more stock or water to make at least 5 cups
• For dumplings: Combine all dry ingredients into bowl, cut in lard, work with fork or fingers till completely incorporated into dry mixture, add buttermilk and work into a ball, add more milk if mixture seems too dry. (Hint you want to be able to handle it without it sticking to your hands, moist but not wet)
• Dust a sheet of wax paper or wood cutting board lightly with flour, lay out dough and flatten with the palm of your hand, lightly dust the top of dough and roll out with rolling pin to 1/8 inch.( If you've added turmeric your dough will have a nice pale yellow color with green flecks)
• With a large knife or a pizza cutter cut dough into 2 inch squares (no they don't have to be exact, its cooking not carpentry) with a pastry brush dust off dough
• Raise temp of broth and bring to a nise low boil, add squares a few at a time so they don't stick to one another, cook for 8 min, remove from heat.
• Remove dumplings from pot, to the liquid add a slury of 3 Tbsp flour and enough milk to make a thick liquid when stirred together, over a low heat add to broth in pot and stir until smooth, return veggies and chicken to pot, add dumplings back to pot, don't over stir and heat through.
• I know this is a lot of steps but it's well worth it, dumplings will have a dark yellow almost orange color to the inside when cut open until done, good indicator if you've cooked them long enoug. Enjoy!!

THE BEST CHICKEN & DUMPLINGS

Steps:

• In a shallow bowl, mix 1/2 cup flour, salt and pepper. Add chicken, 1 piece at a time, and toss to coat; shake off excess. In a 6-qt. stockpot, heat oil over medium-high heat. Brown chicken in batches on all sides; remove from pan., Add onion, carrots and celery to same pan; cook and stir 6-8 minutes or until onion is tender. Add garlic; cook and stir 1 minute longer. Stir in 1/4 cup flour until blended. Gradually add stock, stirring constantly. Stir in wine, sugar, bay leaves and peppercorns. Return chicken to pan; bring to a boil. Reduce heat; simmer, covered, 20-25 minutes or until chicken juices run clear., For dumplings, in a bowl, whisk flour, baking powder and salt. In another bowl, whisk milk and melted butter until blended. Add to flour mixture; stir just until moistened (do not overmix). Drop by rounded tablespoonfuls onto a parchment-lined baking sheet; set aside., Remove chicken from stockpot; cool slightly. Discard bay leaves and skim fat from soup. Remove skin and bones from chicken and discard. Using 2 forks, coarsely shred meat into 1- to 1-1/2-in. pieces; return to soup. Cook, covered, on high until mixture reaches a simmer., Drop dumplings on top of simmering soup, a few at a time. Reduce heat to low; cook, covered, 15-18 minutes or until a toothpick inserted in center of dumplings comes out clean (do not lift cover while simmering). Gently stir in cream, parsley and thyme. Season with additional salt and pepper to taste.

CHICK-FIL-A: CHICK-N-STRIPS

Steps:

• Place the chicken on a cutting board. Cover with a sheet of waxed paper. With the smooth side of a meat mallet, pound to an even 1/4" thickness. Cut diagonally into 6 equal strips.
• In a small resealable plastic bag, combine the flour, sugar, salt, paprika, black pepper, garlic powder, onion powder, and cayenne. Shake to mix well. Add the chicken. Shake to completely coat the chicken with the flour mixture. Place in the refrigerator for at least 10 minutes.
• Preheat the oven to 450 degrees. Lightly mist a small nonstick baking sheet with oil spray. Set aside.
• In a small shallow bowl, combine the egg white and the milk. Beat with a fork until smooth. Place the bread crumbs on a small sheet of waxed paper set next to the egg-white mixture.
• One at a time, dip the chicken strips into the egg-white mixture, being sure to coat completely. Allow any excess egg-white mixture to drip off. Dip into the bread crumbs to coat completely. Place, not touching, on the reserved baking sheet.
• Lightly mist both sides with oil spray.
• Bake for 4-6 minutes per side, or until the breading is crisp and the chicken is no longer pink inside.

COPYCAT CHICK-FIL-A CHICK-N-STRIPS WITH CHICK-FIL-A SAUCE

Steps:

• Chick-fil-A sauce:.
• In a small bowl whisk together mayonnaise, honey, mustard, lemon juice, and bbq sauce.
• Fried Chicken:.
• In a medium bowl whisk together wet ingredients, add chicken, making sure to coat evenly. Allow chicken to marinate for 20 minutes. Meanwhile, in a medium-sized pot, over medium-high, heat oil to 325 degrees F While oil heats, in a medium bowl, whisk togethers dry ingredients.
• Reserving the marinade, remove the chicken to a plate. Whisk the egg into the marinade. Dip the chicken into the egg mixture, one piece at a time, shaking off excess egg mixture. Dredge chicken pieces in flour mix, making sure to coat evenly on both sides. Repeat the breading process (egg mixture to flour mix) one more time, set chicken aside. Line a baking sheet with paper towels.
• Once oil is heated, cook chicken until golden brown on each side and opaque in the center, about 2 to 3 minutes. Place cooked chicken on prepared baking sheet to drain. Serve with Chick-fil-A sauce.

CHICKEN AND SLIDERS

Steps:

• Wash chicken and place in large pot. Cover with water and add chopped vegetables, bay leaves, salt and pepper. Bring to a boil, then reduce heat and simmer for about 2 hours or until meat comes away easily from the bone. Remove chicken from broth and strain liquid. Reserve the broth and discard all vegetables.
• When chicken is cool remove meat from the bones and all skin, keeping the chicken meat in reasonably large pieces.
• To make the noodles(sliders): Beat the egg with some of the cooled broth, measure out the flour, work the egg mixture into the flour adding broth as required until the dough forms a ball. Knead the ball for a few minutes. Roll out the dough on a floured surface. Cut the dough into strips about 1 1/2 inches wide and 3 inches long. Don't worry if they are irregular in shape. Leave any excess flour on the noodles.
• Bring the reserved broth to a rapid boil, add the noodles and let them boil for about 5 minutes. Reduce heat, add cut up chicken and simmer until the broth is very thick like gravy (add a little flour to thicken if required). Add salt and pepper to taste.

CHICKEN AND SLICKS

Steps:

• 1. Put flour in a bowl and slowly add beaten eggs, chicken broth, oil, and salt into center, mixing it into the flour with a fork. Keep mixing until it forms a ball. Knead dough in the bowl a couple of times to form a nice soft ball. Dough shouldn't be sticky. Add more flour if needed. Refrigerate dough for a couple of hours.
• 2. Divide the dough in half. Spread a newspaper on the counter, flour the paper and roll the dough on the paper until it is very thin. With a knife, cut the dough into strips about 1 inch wide. Then cut the strips into ~5 inch pieces. Let the dumplings sit for a while (10-15 minutes) to dry. Repeat with second half of dough
• 3. Remove skin and bones from cooling chicken and discard. Tear chicken into bite sized pieces using two forks and set aside until ready to add back to pot.
• 4. Bring broth to simmer. Gently slip the dumpling strips into simmering broth and let them cook for about fifteen minutes. Don't stir, but you may have to separate dumplings as you're adding with the end of a wooden spoon.
• 5. To thicken broth, add two tablespoons room temperature butter to two tablespoons flour and combine well. Add to simmering broth and dumplings and stir to thicken, along with one-fourth cup whipping cream.
• 6. Add chicken to broth and dumplings. Turn heat to low. When chicken is heated through, serve in bowls and enjoy!