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    Recipes

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    Keisha Driggs
    1. Slice chicken breasts into strips and coat with Worcestershire sauce, seasoned salt, garlic salt, and pepper. Fry chicken in oil until golden brown. 2. Mix barbecue sauce and honey. Brush sauce mixture on fried chicken and bake for 10 minutes. Baste again and bake 10 more minutes. 3. Cut chicken into strips or pieces. Coat in flour and fry until golden brown. Mix barbecue sauce and honey and brush over fried chicken. Bake for 10-20 minutes, basting halfway through.

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    Recipes

    Uploaded by

    Keisha Driggs
    20 views2 pages
    1. Slice chicken breasts into strips and coat with Worcestershire sauce, seasoned salt, garlic salt, and pepper. Fry chicken in oil until golden brown. 2. Mix barbecue sauce and honey. Brush sauce mixture on fried chicken and bake for 10 minutes. Baste again and bake 10 more minutes. 3. Cut chicken into strips or pieces. Coat in flour and fry until golden brown. Mix barbecue sauce and honey and brush over fried chicken. Bake for 10-20 minutes, basting halfway through.

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    1. Slice chicken breasts into strips and coat with Worcestershire sauce, seasoned salt, garlic salt, and pepper. Fry chicken in oil until golden brown. 2. Mix barbecue sauce and honey. Brush sauce mixture on fried chicken and bake for 10 minutes. Baste again and bake 10 more minutes. 3. Cut chicken into strips or pieces. Coat in flour and fry until golden brown. Mix barbecue sauce and honey and brush over fried chicken. Bake for 10-20 minutes, basting halfway through.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    20 views2 pages

    Recipes

    Uploaded by

    Keisha Driggs
    1. Slice chicken breasts into strips and coat with Worcestershire sauce, seasoned salt, garlic salt, and pepper. Fry chicken in oil until golden brown. 2. Mix barbecue sauce and honey. Brush sauce mixture on fried chicken and bake for 10 minutes. Baste again and bake 10 more minutes. 3. Cut chicken into strips or pieces. Coat in flour and fry until golden brown. Mix barbecue sauce and honey and brush over fried chicken. Bake for 10-20 minutes, basting halfway through.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as DOCX, PDF, TXT or read online from Scribd
    Download as docx, pdf, or txt
    of 2

    HONEY BARBEQUE CHICKEN  

    Slice chicken into 1/2 inch strips (can use any size or type
    4 whole chicken breasts, boneless,
    to suit your needs, works well with wings). Place the
    skinless
    chicken in a in large bowl and coat with Worcestershire.
    seasoned salt
    Sprinkle with seasoned salt, garlic salt and pepper. Put oil
    garlic salt
    into frying pan and heat to med/high to fry chicken.
    pepper
    In a bowl, coat pieces of chicken with flour. Fry chicken
    2 tablespoons Worcestershire
    in a skillet with oil on medium/high heat until golden
    Sauce
    brown. Mix BBQ sauce and honey in a small bowl.
    1/2 bottle bbq
    Place chicken on a cookie sheet or oven pan. Brush or
    honey 1/2 cup
    drizzle BBQ mix over chicken and bake at 400F for 10
    1/2 cup vegetable oil
    min. Remove chicken - baste again with BBQ mix and
    1/2 cup flour
    return to oven and bake for an additional 10 minutes.
    Substitutions can be used for most ingredients. The important part is to fry, then bake with the
    BBQ sauce.

    HONEY BARBECUE SAUCE

    Ingredients  1/8 teaspoon ground black pepper

     1 cup honey  1/4 teaspoon salt

     1/4 cup molasses  1/8 teaspoon dried oregano

    Directions
    1. In a medium bowl, stir together the honey, molasses, ketchup, cinnamon, paprika, ginger,
    seasoned salt, meat tenderizer, ground black pepper, salt, oregano, garlic, steak sauce,
    Worcestershire sauce, mustard, and brown sugar until well blended.
    2. Cover, and refrigerate until ready to use.

    BAKED TURKEY CASSEROLE 


    4 tbsp. butter Melt butter in 3 quart saucepan. Add green
    2 med. green peppers, cut in strips peppers and simmer covered for 5 minutes.
    6 tbsp. flour Add flour and stir well. Add chicken stock and
    3 c. hot chicken stock bring to boil. Cook sauce for 5 minutes or until
    1 lb. turkey, cooked (cut in strips) smooth.
    1/4 lb. smoked VA baked ham (cut in strips) Add turkey and ham, parsley, Worcestershire
    1 tbsp. chopped parsley sauce, salt and white pepper; bring to a
    1/2 tbsp. Worcestershire sauce second boil. Add milk gradually while gently
    Salt to taste stirring simmer 5 minutes. Cook noodles 7
    1/4 tsp. white pepper minutes and drain. Place in a greased shallow
    1 c. milk casserole. Top with turkey mixture. Sprinkle
    10 oz. thin noodles with cheese and cracker crumbs. Bake in 375
    2 tbsp. grated cheese degree oven for 20 minutes or until lightly
    6 saltine crackers, crushed browned.
    BAKED CHICKEN FINGERS WITH HONEY MUSTARD DIPPING SAUCE

    Ingredients
     4 skinless, boneless chicken breasts
     2 tbsp. (30 mL) vegetable oil
     1 cup (250 mL) bread crumbs
     2 tbsp. (15 mL) grated Parmesan cheese
     1 tsp. (5 mL) crumbled dried oregano
     1/2 tsp. (2 mL) salt
     1/4 tsp. (1 mL) black pepper
    Honey mustard dipping sauce:
     2 tbsp. (30 mL) honey
     2 tbsp. (30 mL) Dijon mustard
     2 tbsp. (30 mL) vegetable oil
    Cooking Instructions
    1. Preheat the oven to 400°F (200°C). Spray a baking sheet with nonstick vegetable oil spray.
    2. Cut each of the chicken breasts into 4 or 5 lengthwise "fingers." Place in a bowl. Add the
    vegetable oil and stir to coat everything evenly.
    3. In a bowl, stir together the bread crumbs, Parmesan cheese, oregano, salt and pepper.
    Transfer to a plastic bag (make sure there are no holes). Add the chicken strips, 3 or 4 at a
    time, and shake to coat with the crumb mixture. Arrange on the prepared baking sheet.
    Repeat with the remaining chicken strips and crumb mixture.
    4. Bake for 10 minutes, turn the strips over and continue to bake for another 5 to 10 minutes,
    until nicely browned and cooked through.
    5. Meanwhile, make the dipping sauce. Combine the honey, Dijon mustard and vegetable oil in a
    food processor or blender. Blend until smooth and creamy.
    6. Serve chicken fingers hot or at room temperature with honey mustard dipping sauce. If
    putting in a lunch bag, pack the sauce separately in a small, tightly sealed plastic container.

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