Poultry

Chicken sticks!!!!! | By Redeemed Sisters | Hey y'all and happy New Year. Sorry I haven't talked to y'all since before Christmas but I've been really sick and so hopefully today my boys will work long enough that we could just do this really short video. So of course you know I'm up to something easy today. So I'm going I don't really even have a name for this. So I'm going to call them crispy chicken sticks. They're kind of like fish sticks but my husband loved them the other night. So guess what? I have some chicken left over so he's going to get them again. So one thing I do want to show y'all before I would get into this recipe. My sister gave me this little handy dandy chopper. Can y'all see that? It's got an onion in there that I'm going to put into my chicken sticks and you just put this little top on it like that and close it down, alright? And watch this. Okay, let's see if I can hold like this. Gonna put it just like this. And so that's about really all you have to do and check out this onion. How diced up that onion is. Is that not the craziest thing? I did not have to find a plug. I did not have to get all the pieces together. Get my little motorized part out from under the counter. You just throw it in here. Give it a few little tugs. And you have everything chopped. That's what I chopped my chicken up with that we're going to make our chicken sticks with. So anyway there you go. I just thought I'd share this with y'all. Everybody should have one of these. Easy clean up. Don't have to find a plug and stretching across the counter to try to get to your plug. I'm telling you. I just love it. It's one of my favorite little things. I'm not advertising for anybody. I don't even know who makes it. I just know you can get them online. Okay so our crispy chicken sticks. This is too easy so y'all better pay really close attention. Alright. In here I just have two cups of shredded chicken that I shredded up it's a rotisserie chicken and I bought it put it in a Ziploc bag that's how I like to do my chicken by the way I may have told you all this before but whenever I go to Sam's which I'm not a Sam's person I don't like I don't like shopping it doesn't matter if it's Sam's or anywhere I just don't like shopping but if I go to get a rotisserie chicken I'll get several and I'll use one that night probably and then I'll pull the others off the bone and each chicken makes a cork bag of meat and then you can just freeze it so it's just in the freezer whenever I get ready to get ready to cook so that's exactly what I do I but I only use half of the quart bag for this because it's just the two of us. And so in here is just a half of it is it's just a half of a chicken. You know from half of rotisserie chicken from Sam's. And to this I'm going to add 2 eggs. So it's really a one to one recipe. So if you I'm doing I just happen to be doing two cups. So it would be one cup of chicken, one egg, and one cup of cheese. But I'm doing two cups of chicken, 2 eggs, and 2 cups of and I'm going to add part of my onion to this just because I want onion in it okay and Andy said the other night when I cooked them he said they could have been a little spicier he said but they're still good so I'm just going to shake a little garlic powder in there and y'all this stuff right here this jalapeno powder I'm telling y'all it's some good stuff if you don't want to have to see the jalapeno and then cut it up but oh my goodness this little chopper works great with jalapenos too and I'm just going to Put a little bit of Cajun seasoning in here too. Alright so that should be that should be good and then I'm just going to mix this up really good make sure my egg is all mixed up in there and then what you we're going to do once we get this all done is make em into little they're going to look like little fish sticks I don't know what else to call but they're chicken sticks and then we're going to bake em at 400 for about 20 minutes I think is about what I baked them at the other day just till they got crispy but what I'm going to today and we'll see how this turns out is I'm going to put some in the oven because I know that works well but I'm also going to put some in my air fryer. Uh I don't know why just because I like to use my air fryer and I just want to see if it'll work. So, we're just going to get this all mixed up here. Looks like it's just about pretty good there. And I love using rotisserie chicken it's so easy for so many things of course this is my newest my newest thing I'm doing with it but you know chicken Alfredo chicken and dumplings things that you can just throw together so quick no I don't make my own dumplings that's I'll leave that to Francis Rotisserie Chicken is so easy and it's so inexpensive if you get it out at Sam's. Okay. So, there we go. There's that. So, now what I'm going to do is just I'm going to form these. You gotta kind of pick it up and see exactly how how how thin or how thick that you want to make em. You know what? I need to spray this pan really quickly before I lay those on there. Just spray it with some pan or spray whatever whatever kind you want to use. And then just pick this up and roll it out to whatever length and width you want it. I kind of like mine a little bit crispier. So there you go. It's about the length of palm of my hand. There you go. And I like mine really crispy. Now you can serve these with whatever whatever kind of dressing you want. If you want to use some sauce from a local chicken place. Or if you want to use ketchup or if you want to use a ranch I'm sure would be great. I mean I have a family that loves ranch dressing. So I'm sure that that would be great. But just keep warming those. And just layering these on your on your tray like this. So that is what I'm going to keep do it is just working these up, getting them on the tray. I'll get some in the air fryer and see how that turns out. I know how they'll turn out in the oven. But then we'll come back in a little while and I will show you just the easiest recipe that I could come up with for the day. Alright, see y'all in a little bit. And we are back with the finished product. Okay so let me put these down here and get a good eye on them. Can y'all see those okay? Hope so. These are the air fried. And these are the ones I made in the oven. Now I bumped this up to about four twenty-five. Just tell y'all what I did because it's only my second time to do these. So I wanted them perfect. So excuse me. I got these at four twenty-five. And then about the last five minutes I just I put it on broil. These I did in the air fryer and I'm going to say it took about 15 minutes for these to do. Look how pretty they are. They are just golden brown and just to be honest with you I already taste tested them because I wanted to see which ones I like better. So first of all I really need y'all to hear this crunch. Now I did make my own little honey mustard. Okay listen this. It is so good. It literally took me one minute to make this. Tablespoon of mayonnaise, tablespoon of Dijon mustard, a tablespoon of honey, and I added some smoked paprika to it also. I am going to say that since I've already taste tested both of these, I'm going to say that I'm going to go with the oven baked ones. Although these are very good. If I were to make these in the air fryer again, I would use parchment paper. I did not put parchment paper in them. I just sprayed my pan with Pam and they stuck a little bit so I would put parchment paper under them next time. These are a little drier. Still very good. I would still eat them. I'll mix them up in Andy's and he won't know what he's eating. Um These over here are out of the oven. They're a little moisture. I don't think they have quite the crispness that these do but they are they are still very good. If I boil them a little bit longer, they've been just as crispy. I'm going to say it's just whatever your preference is. So, let's recap this. Let me swallow this. You got one cup of chicken, one egg, and a cup of cheese. And that is it. Whatever seasonings you want to put in them. That's your choice. Cup of a cup of chicken, a cup of cheese, and one egg. That's just your basic recipe. And then I baked them at I did bump it up to 425 for about 20 minutes. Then I boiled them for 5 minutes. Made my own mustard. One tablespoon of mayonnaise. One tablespoon of honey and one tablespoon of Dijon mustard. With a little smoked paprika. Or you can just use some ketchup or some ranch. Whichever you want to whichever one you want to use for dipping sauce but I think they turned out great again it's a easy recipe my grandson love this other night I think your kids will too I think your husband will I think I think you will I love em and they're so easy and they're really not that bad for you I don't think I think they're pretty good so I hope you all enjoy em let me know if you try em and if you didn't catch the recipe holler back at me I'll be sure to put it in the comments. I hope y'all have a great evening.

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16K views · 276 reactions | Crispy and flavourful- my wing recipe uses the oven and baking powder for an amazing result. No deep frying required! Be sure to tag your favourite wing... | By Rose Reisman | Wings are so delicious. You have to try my tip and hack. I'm going to tell you you can make these so crispy and delicious without deep frying but here's the trick. The key is using baking powder. Don't get it confused with baking soda, baking powder and it's one tablespoon for every two pounds of wings. What the baking powder's going to do is going to break down the exterior of the chicken skin and make it crispy and really really brown. Add any seasoning that you like. A commercial brand like this or just really salt, pepper, garlic, onion powder, some Cajun seasoning if you want. And then to make sure this all adheres I'm going to pour over two or three tablespoons of olive oil. The other trick is putting them onto a rack so they don't touch the bottom. And you're going to bake them roast them for about about an hour at 425 and we're going to turn them over every 20 minutes. And then we'll dress them. I'm going to use just the bottled franks. And what I do is instead of adding butter to it to make it a little more velvety. I add a little bit of extra virgin olive oil. And and try the sauce. If it's a little too spicy you can cut down the spice by adding like about a tablespoon of brown sugar. Warm up the sauce and then pour it over your wings and you are ready to go for any night or any football night. Are they good? Crunchy on the outside, moist on the inside. Give it a shot.