Christine's Pantry: hot sauce

Wednesday, April 27, 2011

Chicken With Honey Mustard

My mom was a wonderful cook and baker. One of my favorite foods growing up was chicken. I love chicken. Yum! Often mom would serve mash potatoes and sliced tomatoes and cucumbers with the chicken. Nothing fancy, just good home cooking. I have so many wonderful memories cooking with mom. I'm happy I get to share my family recipes and recipes that I create with y'all.

What was your favorite food growing up? Leave me a comment below. Love to hear from y'all.

Chicken With Honey Mustard

Ingredients:

1 pound boneless, skinless chicken breast

2 eggs

1 cup bread crumbs

1 teaspoon garlic powder

salt and pepper, to taste

2 or 3 dashes Louisiana hot sauce

1 tablespoon minced onions

vegetable oil

honey mustard, recipe below

Directions:

Preheat oil to 350 degrees. Cut chicken into long strips, set aside. Beat eggs in a bowl, add couple of dashes Louisiana hot sauce. In separate dish add bread crumbs and add minced onions, mix. Season chicken with garlic powder, salt and pepper. Fry chicken in hot oil for about 7 to 8 minutes, or until golden brown. Remove chicken and place on paper towel lined dish. Serve with honey mustard. Enjoy!

Honey Mustard:

1/4 cup honey

1/4 cup yellow mustard

1/2 teaspoon spicy mustard

1/4 teaspoon paprika

Mix all ingredients in a small bowl. Serve with chicken. Enjoy!

Sunday, April 3, 2011

Coconut Fried Chicken

Light and Crispy!

This is a new recipe. I never ate coconut fried chicken. I wasn't sure how this would come out. I am happy to say... the coconut chicken came out well. Light and crispy. You can taste the coconut, but it's not to sweet.

I am entering a recipe challenge at http://blogstew.net/foodfrenzy. Voting begins on April 15th. On April 24th voting ends and the winner is announced. Anyone can vote.

Coconut Fried Chicken

Ingredients:

1 pound skinless boneless chicken breast, cut into strips

2 eggs

1 1/2 cups flour

1 1/2 cups bread crumbs

1 1/2 cups coconut, shredded

1 tablespoon pepper

2 dashes Louisiana hot sauce

peanut oil

Directions:

Heat oil in a large pan. 350 Degrees. Place flour in a resealable bag, add pepper and bread crumbs. In a separate resealable bag, add coconut. In a bowl, add eggs and hot sauce, beat well. Cut chicken into strips. Add chicken to coconut, making sure chicken coated. Then add chicken to the flour, making sure chicken coated. Then add chicken to the egg mixture, coat well. Then add chicken to flour, coat well. Add chicken to oil. Add a few chicken strips at a time (cook in batches). Cook chicken until brown. Remove chicken from pan and place on paper towel line dish. Enjoy!