MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Finger Lickin' Chicken
Categories: Poultry, Herbs, Dairy, Chilies
Yield: 1 Batch

MMMMM--------------------11 HERBS AND SPICES-------------------------
1 ts Ground oregano
1 ts Chilli spice mix
1 ts Ground sage
1 ts Dried basil; ground
1 ts Dried marjoram; ground
2 ts Black pepper
2 tb Salt
2 tb Paprika
1 ts Onion powder
1 ts Garlic powder
1 tb MSG (Accent)
4 c All-purpose flour

MMMMM--------------------------CHICKEN-------------------------------
As many boneless thighs cut
- in thirds as needed to
- feed your guests

MMMMM--------------------------COATING-------------------------------
1 lg Egg; beaten well (more as
- needed for a large batch)
1/2 c Milk or buttermilk (more as
- needed for a large batch)

MMMMM-------------------------FOR FRYING------------------------------
1 1/2 c Oil

MMMMM--------------------HONEY MUSTARD SAUCE-------------------------
1 tb Dijon mustard
1 1/2 tb Honey
1/4 c (244g) plain yoghurt

Combine the ingredients in a bowl and spoon into small
dipping bowls to be set alongside each plate.

I mix up the coating ingredients in a large storage
container and store it in the cupboard for whenever I feel
like making fried chicken.

Combine the egg and milk in a shallow bowl. Pour some
coating mix in another bowl. Dip the chicken in the dry
mix, coating well, then in the egg mixture, and then in
the dry mix again. Shake off any excess coating.

Fry in hot oil (350ºF/175ºC) until golden brown, turning
the pieces over about halfway through the cooking, 5
minutes or longer per side. The cooking time will depend
on the thickness and temperature of your chicken. Cold
chicken and/or whole pieces will require a longer cooking
time. Drain on paper towels.

Serve hot. Can be served with a dipping sauce, such as the
honey-mustard sauce.

By Dennis W. Viau; modified from several recipes.

Makes as much as you want.

Recipe from: http://white-trash-cooking.com

Uncle Dirty Dave's Archives

MMMMM

... If I had a dime for every math test I flunked I'd have $1.95 today.
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sesame Chicken Fingers w/Plum Sauce
Categories: Poultry, Dairy, Breads, Citrus, Sauces
Yield: 6 Servings

3 lb Chicken breast; skinned,
- boned, in 1/2"strips
1 1/2 c Buttermilk
2 tb Lemon juice
2 ts Worcestershire sauce
1 ts Soy sauce
1 ts Paprika
1 ts Fresh ground pepper
1 cl Garlic; minced
4 c Seasoned bread crumbs
1/2 c Sesame seeds
4 tb Butter; melted
12 oz Plum preserves
1 1/2 tb Dry mustard
1 1/2 tb Prepared white horseradish

If the breasts are whole, split them. Cut each chicken
breast half crosswise into 1/2" strips.

In a large bowl, combine buttermilk, 1 TB of the lemon
juice, Worcestershire, soy sauce, paprika, pepper, and
garlic.

Add chicken strips and toss to coat. Cover and marinate at
room temperature for 1 hour, or refrigerate overnight.

Preheat oven to 350øF/175øC.

Drain chicken well. In a large shallow bowl, toss bread
crumbs with sesame seeds to mix.

Roll chicken in crumbs to coat.

Arrange in a single layer on a greased baking sheet.
Drizzle melted butter over chicken fingers. Bake for 35
minutes.

Meanwhile, in a non-aluminum saucepan, combine plum
preserves, mustard, horseradish, and remaining 1 TB
lemon juice. Melt over low heat, stirring, until smooth.

Serve chicken fingers hot or warm, with plum sauce for
dipping, on the side.

Recipe from: http://www.recipelink.com

Uncle Dirty Dave's Archives

MMMMM

... "I can't walk on water but I can stagger on alcohol." -- Dave Drum 1963
=== MultiMail/Win v0.52
--- SBBSecho 3.28-Linux
* Origin: End Of The Line BBS - endofthelinebbs.com (1:124/5016)