Debbie S Sticky Chicken Recipes

ROAST STICKY CHICKEN-ROTISSERIE STYLE

Steps:

• In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
• Preheat oven to 250 degrees F (120 degrees C).
• Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.

DEBBIE'S CHICKEN PARMESAN

Steps:

• Pound chicken breasts to about 1/4 inch thin between 2 pieces of plastic wrap (like Saran Wrap) and set aside.
• Put flour in a dish big enough to coat chicken cutlets.
• Mix the eggs and water together and put in a dish large enough to fit cutlets.
• Mix flour, parmesan cheese and garlic salt in a dish large enough to coat cutlets.
• Coat the chicken in flour on both sides and shake to remove excess flour.
• Dip the chicken in egg on both sides.
• Coat the chicken in bread crumbs on both sides and shake to remove excess.
• Set aside once all the cutlets are coated.
• Heat oil in pan on medium until hot enough and fry cutlets about 2 minutes on each side until browned, then put on paper towels to absorb the grease.
• Put cooked cutlets in a pan, top with tomatoe sauce then cheese mixture and bake in a preheated 350 degree oven for about 15 minutes until cheese has melted.
• NOTE: When I freeze the cutlets I like to freeze them without the sauce or cheese and add it when I thaw the cooked cutlets.

MOM'S STICKY CHICKEN FROM 1972

Steps:

• Rub the chicken with garlic salt on all sides. Allow to rest for 30 minutes to 1 hour in refrigerator.
• Beat the eggs well in a shallow dish; place the cornstarch in another shallow dish. Dip each piece of chicken into beaten egg and roll in cornstarch until thoroughly coated. Shake off excess cornstarch.
• Heat oil in a deep-fryer or large saucepan to 375 degrees F (190 degrees C). Cook the chicken, a few pieces at a time, until the crust is golden brown, about 5 minutes; drain on paper towels.
• Preheat oven to 350 degrees F (175 degrees C). Line a 9x13-inch baking dish with aluminum foil. Place the chicken into the baking dish so the pieces touch each other.
• Stir together the sugar, vinegar, water, ketchup, soy sauce, and hot pepper sauce in a saucepan over medium heat until the mixture comes to a boil and the sugar has dissolved. Pour the sauce over the chicken, coating thoroughly with sauce.
• Bake the chicken in the sauce until the juices run clear, basting with sauce every 10 minutes, for 40 to 50 minutes. Turn the pieces about halfway through baking. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).

MY MOM'S EASIEST STICKY CHICKEN

Steps:

• Pre-heat the oven to 180°c.
• Place the chicken in an oven-proof baking dish.
• Whisk together the mayonnaise, chutney, lemon juice, salt and water and pour over the chicken.
• Place in the oven and allow to bake for 30-45 minutes until the chicken is golden brown and the sauce is sticky. (I spoon some of the sauce over the chicken at the 20 minutes mark.)
• Remove from the oven and serve.