SPICY CHICKEN STICKS WITH 3 DIPPING SAUCES
Finger Fun Food. Who doesn't like it. I technically call this an appetizer, but honestly, I have serve this for dinner too. I have a group of friends (my pool buddies ... we play pool on Friday nights) they love these. Three (3) different dips, all unique served with my spicy chicken sticks (just chicken on a stick, but it is fun and never any left. You can always cut down on the sauces but honestly, there usually isn't any left. And what is left - I can easily use in the next few dinners. The herb vinaigrette is great over fresh fish, shrimp, scallops, or chicken. The sundried tomato is awesome on a baguette with grilled chicken for an amazing sandwich; and the artichoke, over pasta for an easy side dish or even or some grilled salmon or grilled chicken breasts. Many possibilities, trust me ... if any sauce is left, you will not have a hard time using it up.
Provided by SarasotaCook
Categories Chicken
Time 1h
Yield 12 Chicken Sticks, 4-8 serving(s)
Number Of Ingredients 26
Steps:
- Now first off, I make all the sauces ahead so they are all out of the way. The Vinaigrette I like to serve at room temperature; the sundried aioli is chilled; and the artichoke pesto can easily be heated up right before serving.
- Sauce 1 - Herbed Vinaigrette -- Just add everything to a blender and pulse a few times until well blended. Transfer to a small bowl and cover well. Will keep a few days in the refrigerator. I like to serve room temp, or a slight chill.
- Sauce 2 - Sundried Aioli -- Add all the ingredients to the blender and pulse a couple of times to blend well. Transfer to a small bowl and cover well. Will keep a few days in the refrigerator. Serve chilled.
- Sauce 3 - Creamy Artichoke -- Once again, add all to the blender and pulse a couple of times until blended well. Transfer to a bowl and cover well. Will keep a few days in the refrigerator. You will need to heat this before serving. Medium Low heat for about 5 minutes until the cheese is melted.
- Chicken -- Sauces are done so it is time to make the chicken. I use a very basic, flour, egg dip and dredge in bread crumbs.
- Now I make mine spicy 1/2 teaspoon cayenne and 1 teaspoon chili powder. Three pans, flour and spices, pan two, the eggs, pan three, the bread crumbs. The chicken - I like to use thick large breasts and cut them lengthwise in thick 1" strips (approximately 3 strips per breast). Simply insert the wooden skewers starting at one end all the up the center of the strip and out the other end. Don't laugh, but they remind me of corn dogs after they are breaded and cooked.
- So, go ahead and finish them. Dredge in the flour, then the egg, then the bread crumbs and now you are ready to pan saute.
- Saute Chicken -- In a medium non stick pan add the oil and bring to a medium high heat. Saute 4 or maybe 5 at a time (there are twelve total) in the medium heat oil until golden brown on each side. They will only take a couple of minutes per side. until golden brown, just keep turning them often. Once done, transfer to a dish lined with a paper towel to absorb any oil, season with a little salt if you want, and cover with foil as you cook the other sticks.
- NOTE: As one reviewer mentioned, she did not need as much oil. If you make this without the sticks the chicken will not need as much oil or room in the pan. Also if you are using a smaller pan the oil will be deeper. I used a large pan to saute pan and therefore needed a bit more oil. Just use your own judgment for the oil level.
- Serve -- Enjoy with the various sauces and enjoy and fun way to eat your chicken. As I said, this is a great appetizer, also just a fun course at a dinner party or just fun for dinner.
SPICY DIPPING SAUCE
Excellent spicy dipping sauce served hot with meatballs or spareribs. Easy to make with one saucepan. If you like it really spicy, add more curry powder and horseradish.
Provided by foodtvfan
Categories Pork
Time 28m
Yield 1 1/4 cups
Number Of Ingredients 8
Steps:
- Heat butter in small saucepan over moderate heat.
- Add onion and curry powder and stir for 3 minutes.
- Stir in remaining ingredients.
- Reduce heat to simmer. Simmer for 20 minutes.
- Serve hot with meatballs or spareribs for dipping.
Nutrition Facts : Calories 141.9, Fat 9.5, SaturatedFat 5.9, Cholesterol 24.4, Sodium 653.7, Carbohydrate 15.4, Fiber 0.8, Sugar 12.3, Protein 1.2
SPICY CHICKEN
This is very easy to make. A friend of mine got the recipe from a friend of hers.... It's called 'spicy chicken,' but it is mild enough to serve it to children.
Provided by ANMIRO
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 45m
Yield 4
Number Of Ingredients 4
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease a medium baking dish.
- Arrange chicken in the baking dish. In a bowl, mix French salad dressing, salsa, and thyme. Pour evenly over chicken.
- Cover with aluminum foil, and bake 20 minutes in the preheated oven. Remove foil, and continue baking 15 minutes, until chicken juices run clear.
Nutrition Facts : Calories 421 calories, Carbohydrate 11 g, Cholesterol 67.2 mg, Fat 30.8 g, Fiber 0.4 g, Protein 25.3 g, SaturatedFat 4.3 g, Sodium 677.5 mg, Sugar 10.2 g
SPICY CHICKEN DIP
I came up with this dip when I was in the mood for Buffalo chicken dip, but didn't have the necessary ingredients. It is a creamy cheesy dip with a nice bit of back-end heat. I don't usually measure when I cook, so feel free to adjust any measurements to fit your taste. We ate this with sliced french bread, pretzels, and chips.
Provided by MANDM1995
Categories Appetizers and Snacks Dips and Spreads Recipes Cheese Dips and Spreads Recipes Hot Cheese Dip Recipes
Time 30m
Yield 10
Number Of Ingredients 13
Steps:
- Heat olive oil in a saucepan over medium heat; cook and stir sweet onion and celery in hot oil until translucent, 5 to 7 minutes. Add chicken, granulated garlic, and seasoned salt; continue cooking until chicken is warmed, about 3 minutes.
- Stir cream cheese, chicken broth, and processed cheese food into the chicken mixture. Reduce heat to low, place a cover on the saucepan, and cook until the cheeses are melted, about 5 minutes.
- Stir blue cheese salad dressing, chile-garlic sauce, and ranch dressing mix into the cheese mixture; cook until heated through, 2 to 3 minutes. Sprinkle mozzarella cheese over the mixture; cook until melted, 1 to 2 minutes more.
Nutrition Facts : Calories 194.8 calories, Carbohydrate 3.5 g, Cholesterol 50.4 mg, Fat 15.7 g, Fiber 0.2 g, Protein 9.9 g, SaturatedFat 8.4 g, Sodium 596.8 mg, Sugar 1.4 g
SWEET AND SPICY DIPPING SAUCE
Mix bottled condiments -- like chili sauce -- with rice vinegar to create sauces for store-bought frozen dumplings. Serve with edamame (Japanese for "green soybeans"), also found in the freezer section.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- In a small bowl, mix together all ingredients. Serve on the side with steamed dumplings. Refrigerate sauce in an airtight container up to 4 days.
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