Moms Sticky Chicken From 1972 Recipes

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MOM'S STICKY CHICKEN FROM 1972



Mom's Sticky Chicken From 1972 image

My Mom always served this cold at our family picnics, but misplaced the recipe for over 40 years. She recently found it and shared it with me! Finally! This was my favorite food as a kid, and I have searched every recipe site, but haven't found it! So I am posting it here for YOU! I made this for a potluck thinking I would serve it cold as my childhood memories remember, but it was SOOOO good hot that I stuck it in my slow cooker to keep it warm throughout the potluck! Everyone asked for the recipe! It was a HIT! You can keep in a slow cooker on Warm/Low for 3 to 4 hours!

Provided by Cheryl Christensen Falkner

Categories     Appetizers and Snacks     Meat and Poultry     Chicken

Time 1h50m

Yield 6

Number Of Ingredients 11

3 pounds cut-up chicken
1 tablespoon garlic salt, or to taste
2 eggs
2 cups cornstarch
1 quart vegetable oil for frying
1 cup white sugar
½ cup vinegar
¼ cup water
¼ cup ketchup
1 tablespoon soy sauce (such as Kikkoman®)
1 tablespoon hot pepper sauce (such as Frank's RedHot®)

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).

Nutrition Facts : Calories 742.9 calories, Carbohydrate 75.5 g, Cholesterol 159 mg, Fat 33.5 g, Fiber 0.5 g, Protein 33.2 g, SaturatedFat 7.2 g, Sodium 1350 mg, Sugar 35.8 g

STICKY CHICKEN



Sticky Chicken image

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

2 teaspoons salt
2 teaspoons paprika
1 teaspoon ground cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 (5 lb) chicken
1 cup onion, chopped

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

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Top Asked Questions

How to make sticky chicken in oven?
How to Make Sticky Chicken 1 Put everything (except the chicken) in a sauce pot and stir it up really good. ... 2 See how that’s boiling? ... 3 Place your chicken pieces in a 9×13 baking dish and pour all of the sauce over. 4 Place this in a 350 degree oven and bake, uncovered, for 90 minutes total. ... More items...
What is sweet and sticky chicken?
This sweet and sticky chicken is an old-fashioned Southern recipe that has been around for about as long as folks have been cooking.
How do you make sticky chicken sauce?
All you have to do is mix up the sticky chicken marinade, which has equal parts sweet and savory ingredients to make a sauce that’s irresistible. Plus, they’re all pantry staples you probably have sitting in your cupboard right now. Then you bring the sauce ingredients to a boil, pour them over the chicken pieces, and bake.
Do You Remember Granny’s Sticky chicken recipe?
The recipe has evolved and been tweaked over the years but the flavorful sticky marinade that clings to the chicken is still every bit as good as folks remember from the days when Granny used to make it for Sunday dinner. Some of the things I love about this sticky chicken recipe is that it’s:

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