Finger Lickin Chicken Recipes

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FINGER-LICKING CHICKEN MARINADE



Finger-Licking Chicken Marinade image

A wonderful marinade for chicken. If you don't have Miracle Whip, mayonnaise may be substituted. I usually marinate chicken in the marinade at least 30 minutes before cooking. However, I once took chicken sitting in the marinade to a cook-out, and other people there who had brought their own chicken started dipping their chicken in my left-over marinade to coat, then barbecuing right away without waiting for it to marinate. It was still delicious! I've found I can coat over a dozen chicken pieces with a single recipe of the marinade. These days I make this without the Tbs of salt when making it just for myself, but people's tolerance for low salt varies widely and so I've posted it the way I've found suits most people best. I'd say be guided by your own tastes when it comes to amount of salt used.

Provided by echo echo

Categories     Chicken

Time 3m

Yield 2 cups

Number Of Ingredients 9

1 cup oil
1/2 cup vinegar
2 tablespoons Miracle Whip or 2 tablespoons Miracle Whip light
3 tablespoons Worcestershire sauce
2 tablespoons lemon juice
1 tablespoon salt (to taste)
1 tablespoon pepper
2 tablespoons thyme
1 tablespoon garlic salt

Steps:

  • Whisk together all ingredients in a small bowl.
  • Use to marinate chicken pieces at least 30 minutes and then to baste the meat as it cooks in the oven or over hot coals.

FINGER LICKIN' CHICKEN DRUMSTICKS



Finger Lickin' Chicken Drumsticks image

My DH loves the sauce on this chicken! It's nice and easy to make and uses ingredients that are almost always on hand.

Provided by Mrs. Lumpy

Categories     Chicken

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 9

5 chicken drumsticks
1/4 cup Heinz 57 steak sauce
1/4 cup spicy bbq sauce
2 tablespoons honey
1/2 teaspoon lemon juice
1/2 teaspoon cumin
1/2 teaspoon oregano
1/2 teaspoon minced garlic
salt and pepper

Steps:

  • Preheat oven to 375 degrees.
  • Spray 8x8 pan with nonstick cooking spray.
  • Remove skins from drumsticks.
  • Rub salt and pepper to taste on chicken.
  • Place in pan.
  • Mix sauces, honey, lemon juice, cumin, oregano, and garlic together and set aside.
  • Place chicken in oven.
  • Baste chicken with the sauce every 10 minutes or so for the first 30 minutes.
  • After 30 minutes pour remaining sauce over each chicken drumstick and place back in oven for another 30 minute or until juices run clear.
  • Serve and enjoy!

FLASH-FRIED FINGER-LICKIN' CHICKEN



Flash-Fried Finger-Lickin' Chicken image

Flash frying is a high-heat deep frying technique used to rapidly fry small shrimp to avoid overcooking them before the crust browns. Flash flying requires an oil temperature of at least 400°F-which means you have to use an oil with a high smoke point like grapeseed oil. By poaching the chicken first and then flash frying it, I was able to eliminate 20 grams of fat and at least 250 calories from traditional fried chicken. Because the chicken is already cooked, it only has to spend enough time in the hot oil to brown the crust, which means it absorbs less oil.

Provided by Rocco DiSpirito

Yield serves 4

Number Of Ingredients 9

3 cups low-fat, low sodium chicken broth
Salt
4 skinless, bone-in chicken thighs
2 quarts grapeseed oil
1 1/2 cups whole wheat flour
1 tablespoon sweet paprika
1 1/2 teaspoon celery salt
1 tablespoon freshly ground black pepper
2 cups low-fat buttermilk

Steps:

  • Heat the chicken broth in a medium sauce pot over high heat, seasoning it generously with salt. Add the chicken thighs to the pan and bring the broth to a simmer. Cover and reduce the heat to low. Simmer gently until the chicken is tender, about 40 minutes. Remove the thighs from the liquid, pat them dry, and set them aside on a platter, covered with foil to keep them warm.
  • While the chicken is cooking, pour the grapeseed oil into a large pot with high sides, and bring it to 400˚F F high heat. Set a wire rack in a rimmed baking sheet or over several layers of paper towels (for draining the chicken). In a shallow dish, combine the flour with the paprika, celery salt, black pepper, 1 teaspoon salt, and the cayenne. Use a whisk to thoroughly combine the ingredients.
  • Combine the warm chicken thighs with the buttermilk in a large bowl, coating them completely. Dredge the thighs in the seasoned flour. Then dip the thighs in the buttermilk and dredge them in the seasoned flour once more, to double coat the chicken. Shake off any excess flour.
  • Fry the chicken, 2 pieces at a time, in the hot oil until deep golden brown, 30 seconds to 1 minute. Drain on the wire rack, and serve immediately.

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10 ULTIMATE FINGER-LICKING CHICKEN RECIPES
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BEST FINGER LICKIN CHICKEN RECIPE - HOW TO MAKE …
best-finger-lickin-chicken-recipe-how-to-make image
2011-06-19 Directions. In a large bowl, preferably one that won't spin around, whisk together the egg yolk, lemon juice, and garlic. Add the grapeseed oil in …
From food52.com
Reviews 64
Servings 4
Cuisine American
Category Dinner
  • In a large bowl, preferably one that won't spin around, whisk together the egg yolk, lemon juice, and garlic. Add the grapeseed oil in few drops at a time (having a friend do this helps), whisking until it emulsifies. Continue to dribble in the oil, whisking away, until it's completely incorporated.
  • Liberally sprinkle the chicken breasts with freshly ground pepper, put them in a ziplock bag with the marinade, smush them so they are covered, and let marinate for at least 3 hours, or preferably overnight.

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