Baked Chicken Wings - Extra Crispy Like Deep-Fried

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Ingredients

• 2 lbs chicken wings (tips removed, separated into wingettes and drumettes)
• 1 Tbsp BAKING POWDER (whatever you do, do NOT use baking soda)
• 1 tsp kosher salt (plus more to taste)
• 1 Tbsp butter (melted)
• 1/3 cup hot wing sauce (e.g. Duff's hot sauce)

Instructions

1. Preheat oven to 450F.
2. Dry chicken with a paper towel really well. Place the wings in a large bowl. Sprinkle baking powder over the wings. Toss until all wings are evenly covered in baking powder. Better yet, mix by hand to ensure even coverage.
3. Line a large baking sheet with aluminum foil. Place a cooling rack (see note) on top and spray with Pam or rub with cooking oil to prevent sticking.
4. Lay the chicken wings on the rack, leaving space between the wings.
5. Place the baking sheet in the oven. Turn the heat down to 425F and set the mode to convection.
6. Bake for 30-40 minutes, until the wings are nicely browned and crisp.
7. Let the wings rest for 5 minutes. This will preserve crispiness of the skin.
8. Meanwhile, prepare the Buffalo wing sauce by combining the butter and the hot wing sauce in a small bowl.
9. Season the wings with salt and whatever other seasonings you like. Toss with the Buffalo sauce or serve with the sauce on the side.

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SLOW COOKER SWEET AND SPICY BARBECUE WINGS

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INGREDIENTS

• 1/4 cup good honey
• 1/2 cup packed light brown sugar
• 1/2 cup ketchup
• 2 tablespoons soy sauce
• 2–3 tablespoons chili pepper paste, to taste
• 1 teaspoon kosher salt
• 2 cloves garlic, minced
• 3 pounds fresh chicken wing drumettes*

INSTRUCTIONS

1. In a 5-quart slow cooker on low, add the honey, brown sugar, ketchup, soy sauce, chili pepper, salt and garlic. Stir to combine. Add the chicken wings. Stir until the wings are well-coated. Cover and cook for 1 to 2 hours on high (or 2½ to 3 hours on low), until the wings are cooked through.
2. Remove the wings from the slow cooker and place on a baking sheet lined with foil.
3. Transfer the sauce from the slow cooker to a saucepan and bring to a boil over medium-high heat. Cook the sauce until it is thick enough to coat the back of a spoon, 7 to 10 minutes, stirring occasionally. Then slather the thickened sauce over the wings.
4. Broil for 2 to 3 minutes, until the sauce starts to darken and caramelize. And don’t leave the oven. Broiling can go from caramelized to burned in a blink, just trust me on this one. Open the oven and brush another layer of sauce on the wings and broil again. Repeat until you have three layers of sauce on the wings. Remove from the oven.
5. *You can use frozen wings; the cook time will be 2 to 3 hours on high (4 to 6 hours on low).

DONNA'S NOTES

I use the “stir-in” chili pepper paste from a tube; it is found in the produce department by the herbs. You can also find chili pepper paste in tubes in the Italian food aisle.

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Sweet and Spicy Coca-Cola Chicken Wings

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Ingredients

For the wings

• 4 lbs chicken wings, drummettes and flats separated
• 3 tablespoons olive oil
• Kosher salt
• Black pepper

For the sauce

• 1 1/2 cups Coca-Cola
• 3/4 cup dark brown sugar
• 2/3 cup tomato paste
• 5 garlic cloves, crushed
• 1/3 cup red pepper hot sauce (like cayenne or tabasco pepper sauce)
• 1 tablespoon smoked Spanish paprika
• 1 teaspoon kosher salt 

Directions

Prepare the wings:

1. Preheat oven to 400 degrees. Top 2 baking sheets with a metal rack. (You can use the same kind you use to cool cakes.) Line a third baking sheet with foil. 
2. Remove chicken wings from package and pat very dry with a paper towel. Toss in a bowl with olive oil and generously season with kosher salt and black pepper, then arrange on the prepared baking sheets, allowing at least 1 inch between each piece of chicken on all sides. 
3. Bake for 45 minutes to 1 hour, or until crisp and golden brown. (You can turn the broiler on for the last 3-5 minutes to give them even more color, if desired.) 

Make the sauce

1. Combine Coca-Cola, brown sugar, tomato paste, and garlic in a medium saucepan over high heat. Bring to a boil, then lower heat to a simmer. Whisk in hot sauce, paprika, and salt. Let simmer 5 -10 minutes, whisking occasionally, until the sauce thickens. Taste and adjust seasoning with additional salt or hot sauce, as desired. 
2. Once the chicken is ready, remove from oven and use tongs to roll each piece in the sauce, then place on the prepared foil-lined baking sheet. Lower oven to 350, and bake 7 minutes to set glaze. Serve immediately with additional sauce on the side for dipping.

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Crispy Baked Chicken Wings

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Ingredients

• 5 pounds chicken wings
• 1 1/2 Tbs baking powder
• 2 Tbs vegetable oil
• 1/2 Tbs kosher salt Or less, see note
• 1/2 tsp freshly ground black pepper

Ginger Soy Glaze:

• 1/4 cup honey
• 2 tablespoons low sodium soy sauce Use low sodium or it will be too salty
• 1 1/2 tsps minced garlic
• 1 1/2 tsp minced ginger
• 1/4 cup water

Instructions

Wings instructions:

1. Preheat oven to 250°F. And place on rack at the lowest setting, and one near the top.
2. Use a paper towel to pat the totally defrosted wings dry. This will not work with frozen wings.
3. Place wings in a large bowl or in a ziplock bag. Add the baking powder and salt and pepper, and toss to coat evenly. Note: Some have complained the wings are too salty, adjust to preference, but remember salt is needed to help dry out the skin and get crispy wings.
4. Line a tray with foil, and set a wire rack inside the rimmed baking sheets.
5. Brush rack with vegetable oil, or spray with cooking oil. Place the wings on the baking tray in a single layer with the skin side up. It will be a tight fit, use two sheets if needed.
6. Brush wings with remaining oil. Or spray with cooking spray
7. Bake wings at 250 for 30 minutes at the lowest oven rack setting, this will help to help render the fat.
8. After 30 minutes, increase temperature to 400 degrees, and move wings up to the top of the oven. Bake an additional 45-50 minutes until cooked through and skin is crispy, and wings are golden brown. Optional: Flip once during baking
9. Once baked, remove wings from pan, and toss in a bowl to coat with sauce of choice
10. Return to baking sheet rack, bake for 5-6 minutes until glaze is lightly caramelized.

Ginger Soy Sauce:

1. Bring all ingredients to a boil in a small saucepan, stirring to dissolve honey. Taste, and adjust as desired, such as adding sweetener.
2. Reduce heat to low; simmer, stirring occasionally, until reduced to 1/4 cup, 7–8 minutes.

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JUICY OVEN BAKED CHICKEN BREAST RECIPE

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INGREDIENTS

• 4 (7 to 8 oz) boneless, skinless chicken breasts
• 2 tsp olive oil
• 3 tbsp brown sugar
• 1 tbsp chili powder
• 1 tsp parsley flakes
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp cumin

INSTRUCTIONS

1. Pre heat oven to 425 degrees F. Line a baking sheet with foil and spray with non stick spray. 
2. Place the chicken breasts between two sheets of parchment paper and pound to an even thickness. Drizzle both sides of chicken with olive oil.
3. Combine seasonings and sprinkle generously over both sides of the chicken breasts. Bake for 20 minutes. Remove from oven and cover loosely with foil for 5 minutes before slicing. Enjoy!

NOTES

If your chicken breasts are smaller in size, reduce the cook time to 18 minutes. If the chicken breasts are larger, increase cook time to 22 minutes. Check that internal temperature reaches 165 degrees.

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Amish Sugar Cookies

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Ingredients

• 1 cup butter softened
• 1 cup vegetable or canola oil
• 1 cup granulated sugar
• 1 cup powdered sugar
• 2 large eggs
• 2 tsp. vanilla
• 4 1/2 cups all-purpose flour
• 1 tsp. baking soda
• 1 tsp. cream of tartar

Instructions

1. In a large mixing bowl, beat the butter, oil, and sugars until combined. 
2. Beat in eggs and vanilla. 
3. In a large bowl, whisk together flour, baking soda, and cream of tartar. 
4. In two additions, add flour mixture to the butter mixture, beating until just combined. Do not overmix. Dough will be kinda fluffy and light! 
5. Line baking sheets with parchment paper or silicone baking mats. 
6. Drop dough by rounded teaspoonfuls onto baking sheets. 
7. Bake at 375 for 8-11 minutes, or until edges and bottoms are lightly browned. 
8. Remove to wire racks to cool.

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Homemade Brownie Mix

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INGREDIENTS

• 1 cup (200g) granulated sugar
• 1/3 cup (40g) unsweetened cocoa powder sifted
• 1/2 cup (64g) all-purpose flour
• 1/4 tsp. salt
• 1/4 tsp. baking powder

WET INGREDIENTS

• 1/2 cup (113g) butter melted then cooled
• 2 eggs room temperature
• 1 tsp. McCormick vanilla

INSTRUCTIONS

1. Sift together all dry ingredients. Place into a jar or airtight container.
2. On a gift tag or label write the wet ingredients and quantities and then directions. "Melt butter and set aside to cool slightly. In a medium bowl, beat two eggs with the vanilla. Add in and gently stir dry ingredients. Pour the melted butter into brownie mixture and mix until just incorporated. Spread batter in a prepared 8-inch square pan and bake for 20-22 minutes at 350 degrees."

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Italian Almond Cookies

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Ingredients

• 1 cup all purpose flour
• 1/2 cup + 1 tablespoon almond flour
• 1/4 cup granulated sugar
• 1 egg yolk
• 1/3 cup + 1 1/2 tablespoon butter* (softened)
• 1/2 teaspoon vanilla**
• *I use salted butter, if you use unsalted then add 1/4 teaspoon of salt.
• **You can substitute with almond flavouring or use both, if you like a stronger flavour add 1 teaspoon.

Instructions

1. In a large bowl whisk together the flours and sugar then make a well in the middle and add the egg yolk, butter and vanilla, mix with a fork until almost combined. This dough is also very easy to make with a Food Processor.
2. Move to a lightly floured flat surface and knead into a compact ball, wrap in plastic and refrigerate for one hour.
3. Pre-heat oven to 350 F (180C) and line cookie sheets with parchment paper.
4. Remove the dough from the fridge and on a lightly floured flat surface roll into a 1/4 inch (1/2 cm) thick rectangle, with your favourite cookie cutter cut out cookies (I used mini cutters and got a lot of cookies, the first photo I used a medium round cutter and I got 15 cookies).
5. Place cookies on prepared cookie sheet and bake for approximately 6 minutes (for mini cookies) approximately 8 - 10 minutes for larger. Do not let the cookies brown.  Let cool on cookie sheet, then dust with powdered / icing sugar.  Enjoy!

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Whipped Shortbread Cookies

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Ingredients

• 1 cup unsalted butter
• 1/2 cup powdered sugar
• 1 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• sprinkles

Instructions

1. Preheat the oven to 300F degrees and line cookie sheets with parchment paper or baking mats.
2. In a large bowl beat the butter and powdered sugar until very fluffy and aerated (at least 5 minutes.
3. Mix in the flour, cornstarch, salt and vanilla extract.
4. Dust your hands with cornstarch, then form the dough into balls about 2 teaspoons to 1 tablespoon in size.
5. Place on the lined cookie sheets and press down the top of each cookie with the tines of a fork dipped in cornstarch (this prevents sticking). Add a few sprinkles to the top of each cookie.
6. Bake for 14-16 minutes, or until the tops look set.

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PEANUT BUTTER RICE KRISPIE BARS

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INGREDIENTS

• 300 grams (approximately 30) Oreo cookies
• 115 grams (1/2 cup or 1 stick) unsalted butter, melted
• 200 grams (1 and 1/3 cup) good quality milk chocolate
• 200 grams (1 and 1/3 cup) good quality dark chocolate
• 125 grams (1/2 cup) smooth peanut butter
• 120 grams (3 cups) Rice Krispies or Rice Bubbles

INSTRUCTIONS

1. Lightly grease and line an 8 inch square pan with baking or parchment paper, ensuring two sides overhang. Add Oreo cookies to food processor and whiz until crushed into fine crumbs. Pour over butter and mix well. Place your crumbs into your prepared pan and press down gently to form one even layer. Pop in the fridge.
2. Add milk chocolate and dark chocolate to a heat-proof bowl and melt in the microwave, stirring every 20 seconds. Add peanut butter and stir until smooth. Pop back in the microwave until smooth if it’s still lumpy.
3. Add rice cereal to a large bowl. Pour over melted chocolate mixture. Stir quickly to completely cover cereal in chocolate. Pour over Oreo crust and smooth the top with a small spatula or the back of a dessert spoon.
4. Place in the fridge for 1 hour or until set. Cut into squares and store slice in the fridge.

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Crock Pot Honey Bourbon Chicken

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Ingredients

• 2 lb boneless skinless chicken breasts
• salt and pepper
• 1 cup honey
• 1 cup low sodium soy sauce
• 1/2 cup ketchup
• 4 Tablespoons vegetable oil
• 2 cloves minced garlic or 1 teaspoon minced garlic in oil
• 1/2 cup onion diced
• 1/2 teaspoon red pepper flakes

Instructions

1. Trim your chicken breasts, sprinkle with salt & pepper and place them in your slow cooker.
2. In a medium bowl, add the honey, soy sauce, ketchup, oil, garlic, onion and red pepper flakes. Stir well to combine. Pour over the chicken in the slow cooker.
3. Cook on low for 3-4 hours or high for 1½ to 2½ hours.
4. When done, remove chicken from crock pot and cut into chunks.

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General Tso Chicken Wings

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Ingredients

• 3 pounds chicken wings
• 1 tbsp egg + 2 water whisked together to make an egg wash
• 1 cup flour
• ½ tsp black pepper
• ¼ tsp cayenne pepper
• 3 tbsp ground ginger
• 1 tsp salt

For the Sauce

• 1 cup sugar
• ¼ cup water
• 4 tbsp soy sauce
• 4 tbsp rice wine vinegar white wine vinegar is fine in a pinch
• 2 tbsp toasted sesame seed oil
• 2 tsp paprika
• 2 tbsp hot crushed chilli paste or sauce use more or less to taste if you don’t like it very hot
• 3 cloves minced garlic
• 3 tbsp freshly grated ginger
• ¼ cup water
• 2 tsp corn starch

Instructions

1. Combine the 1 cup flour, ½ tsp black pepper, ¼ tsp cayenne pepper, 3 tbsp ground ginger, 1 tsp salt.
2. Prepare an egg wash by whisking together the eggs and water. 
3. Season the chicken wings with salt and pepper, dip them in the egg wash and then dredge them in the flour mixture. Press the wings into the flour and spice mixture well to get good contact with the skin. This helps get very crispy wings.
4. Drop the wings into a preheated 350 degree F deep fryer that's filled with canola oil for about 8-10 minutes or little longer for larger wings, until a medium golden brown.
5. Drain on a wire rack placed on a cookie sheet. Hold in a 175 degree oven if making more than one batch.
6. To prepare the sauce
7. Don’t walk away from this sauce; it gets very hot when making the caramel base and can burn easily so pay careful attention while cooking it.
8. In a small bowl, mix together the soy sauce, rice wine vinegar, ¼ cup water, toasted sesame seed oil, paprika, chilli paste or sauce, tsp salt, corn starch, cloves minced garlic and freshly grated ginger. Set this mixture aside.
9. In a medium saucepan or wok, boil together the 1 cup of sugar and ¼ cup of water.
10. Boil this over medium heat, watching constantly until the caramel starts to turn a light amber color and you can begin to smell the caramel. Do not stir.
11. When it reaches this stage, give the other ingredients in the bowl a quick stir to make sure the corn starch is dissolved then add it all at once to the hot caramel. (Careful: This mixture is very hot and will release a lot of steam at this point!)
12. Be careful at this stage because this sauce can foam up considerably for a few seconds and it is very hot. Simmer for only few minutes and remove from the heat and allow to cool down slightly.
13. Pour the sauce over the fried chicken wings just before serving and give them a food toss to completely cot the wings.

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PUMPKIN SPICE COOKIES WITH CINNAMON CREAM CHEESE FROSTING

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INGREDIENTS

PUMPKIN SPICE COOKIES:

•  1/2 Cup Butter (Sweet Cream Salted)
•  1 Cup Sugar
•  2 Eggs
•  1 Cup Canned Pumpkin
•  2 Cups Flour
•  4 tsp. Baking Powder
•  1 tsp. Salt
•  2 1/2 tsp. Cinnamon
•  1/2 tsp. Nutmeg
•  1/4 tsp. Ginger
•  1 Cup Chopped Walnuts or Pecans (optional)
•  Cookie Sheets
•  Parchment Paper

CINNAMON CREAM CHEESE FROSTING:

•  1/2 Cup Butter (Sweet Cream Salted)
•  8 oz. block of Cream Cheese
•  3 tsp. Vanilla
•  4 cups Powdered Sugar
•  1 tsp. Cinnamon

INSTRUCTIONS

PUMPKIN SPICE COOKIES:

1. In a mixer cream the butter and sugar until light and fluffy.
2. Add eggs and pumpkin and mix well.
3. Sift flour, baking powder, salt and spices together and fold into cookie batter.
4. Mix until well blended.
5. Drop a spoonful of the cookie batter onto a cookie sheet.
6. Bake in a 350 degree oven for approximately 15 minutes.
7. Allow to cool.
8. Frost with Cinnamon Cream Cheese Frosting

CINNAMON CREAM CHEESE FROSTING:

1. Beat cream cheese, butter and vanilla in a mixer until blended.
2. Add powered sugar a cup at a time and continue to mix until sugar is incorporated.
3. Finally, add cinnamon.

Base Recipe adapted from this SITE

Crock-Pot Chicken and Dumplings

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INGREDIENTS

• 1 onion, chopped
• 1 1/4 lb. boneless skinless chicken breasts
• 1 tsp. dried oregano
• Kosher salt
• Freshly ground black pepper
• 2 (10.5-oz.) cans cream of chicken soup
• 2 c. low-sodium chicken broth
• 4 sprigs fresh thyme
• 1 bay leaf
• 2 stalks celery, chopped
• 2 large carrots, peeled and chopped
• 1 c. frozen peas, thawed
• 3 cloves garlic, minced
• 1 (16.3-oz.) can refrigerated biscuits

DIRECTIONS

1. Scatter onion in the bottom of a large slow cooker then top with chicken. Season with oregano, salt, and pepper.
2. Pour over soup and broth then add thyme and bay leaf. Cover and cook on high until the chicken is cooked through, about 3 hours.
3. Discard thyme and bay leaf, then shred chicken with two forks. Stir in celery, carrots, peas, and garlic. Cut biscuits into small pieces, then stir into chicken mixture. Spoon liquid over any biscuits at the top.
4. Cook on high until vegetables are tender and biscuits are cooked through, stirring every 30 minutes, about 1 hour to 1 hour 30 minutes more.

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Cheesy Bacon Ranch Chicken

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INGREDIENTS

• 4 slices thick-cut bacon
• 4 boneless skinless chicken breasts (about 1 3/4 lbs.)
• Kosher salt
• Freshly ground black pepper
• 2 tsp. ranch seasoning
• 1 1/2 c. shredded mozzarella
• Chopped chives, for garnish

DIRECTIONS

1. In a large skillet over medium heat, cook bacon, flipping once, until crispy, about 8 minutes. Transfer to a paper towel–lined plate. Drain all but 2 tablespoons of bacon fat from the skillet.
2. Season chicken with salt and pepper. Return skillet to medium-high heat, add chicken and cook until golden and just cooked through, about 6 minutes per side.
3. Reduce heat to medium and sprinkle chicken with ranch seasoning and top with mozzarella. Cover the skillet and cook, until cheese is melted and bubbly, about 5 minutes.
4. Crumble and sprinkle bacon and chives on top before serving.

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AIR FRYER CHICKEN WINGS

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INGREDIENTS

• 2 lbs chicken wings, cut into drumettes and flats

FOR THE BUFFALO CHICKEN WING SAUCE (OPTIONAL)

• 1/4 cup unsalted butter
• 1/4 cup Frank's RedHot Original Cayenne Pepper Sauce

INSTRUCTIONS

1. Preheat your Air Fryer if recommended in the manual. Place the chicken wings in the basket and insert it into the air fryer.
2. Cook the wings for 24 minutes at 380°F (190°C). Shake the basket every 10 minutes, so they cook evenly.
3. When the time is up, shake the basket, increase the temperature to 400°F (200°C) and cook for 6 more minutes or until the skin is golden brown and crispy. Depending on the size of your Air Fryer crisp the wings up in batches.
4. Transfer wings to a bowl and toss with your favorite BBQ or our easy buffalo wing sauce.

TO MAKE BUFFALO SAUCE (OPTIONAL)

1. Whisk melted butter and hot sauce together in a bowl.

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HONEY MUSTARD CHICKEN SALAD WITH BACON & AVOCADO

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INGREDIENTS

Dressing / Marinade:

• 1/3 cup honey
• 3 tablespoons whole grain mustard
• 2 tablespoons smooth and mild Dijon mustard
• 2 tablespoons olive oil
• 1-2 tablespoons Apple cider vinegar (or white vinegar), (OPTIONAL -- to cut through the sweetness)
• 1 teaspoon minced garlic
• Salt to season
• 4 skinless and boneless chicken thighs or chicken breasts

For Salad:

• 1/4 cup diced bacon, trimmed of rind and fat
• 4 cups Romaine lettuce leaves, washed
• 1 cup sliced grape or cherry tomatoes
• 1 large avocado, pitted and sliced
• 1/4 cup corn kernels
• 1/4 of a red onion, sliced

INSTRUCTIONS

1. Whisk marinade / dressing ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.
2. Heat a nonstick pan (or grill pan or skillet) over medium heat with about a teaspoon of oil and sear / grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.
3. Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry the bacon until crispy.
4. Slice chicken into strips and prepare salad with leaves, tomatoes, avocado slices, corn, onion strips and chicken. 
5. Whisk 2 tablespoons of water into the remaining untouched marinade / dressing and drizzle over the salad. Sprinkle the bacon over the top and season with a little extra salt and cracked pepper (optional).

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Chicken Supreme Pasta Bake

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Ingredients

• 16 ounces pasta, cooked al dente
• 1/2 cup diced onion
• 1/2 cup diced green pepper
• 1/2 cup diced mushrooms
• 1 Tablespoon minced garlic
• 3 Tablespoons butter
• 3 Tablespoons flour
• 2 cups chicken broth
• 1 cup plain Greek yogurt (or sour cream)
• 1 1/2 cups shredded cheddar cheese
• 1 1/2 cups shredded mozzarella cheese
• 1 - 14.5 ounce can diced tomatoes, drained
• 2 cups grilled chicken, cubed
• Salt and Pepper
• Oregano

Instructions

1. Preheat the oven to 350 degrees. Spray a 9x13 pan with nonstick spray.
2. Place the onion, green pepper, mushrooms, and butter in a large skillet and sauté for 2-3 minutes.
3. Stir in the garlic and flour and cook for another minute or two.
4. Whisk in the chicken broth. Stir until the broth thickens slightly.
5. Stir in the yogurt. Add 1 cup cheddar cheese and 1 cup mozzarella cheese and stir until melted.
6. Add the cooked pasta, chicken, and can of tomatoes and stir everything together.
7. Season to taste with salt and pepper.
8. Spoon the pasta into the prepared dish. Top with the remaining cheese and sprinkle with oregano.
9. Bake for 20-25 minutes, or until cheese is melted and browning. Serve hot.

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NASHVILLE CHICKEN IN THE AIR FRYER

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INGREDIENTS

• 2 pounds boneless chicken breast tenders
• 2 tsp. salt
• 2 tsp. coarsely ground black pepper
• 2 tbsp. hot sauce
• 2 tbsp. pickle juice
• 3 cups all purpose flour
• 3 large egg
• 1½ cups buttermilk
• 1/2 cup olive oil
• Olive cooking spray

SAUCE:

• 6 tablespoons cayenne pepper
• 2 tablespoons dark brown sugar
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 1/2 cup olive oil

INSTRUCTIONS

1. In a large bowl, toss together the chicken, salt, black pepper and 1 tablespoon hot sauce, 1 tablespoon of pickle juice until well combined.
2. Cover with plastic wrap and refrigerate for at least 3 hours.
3. Pour the flour into a bowl.
4. Whisk the eggs, buttermilk, and tablespoon of hot sauce in a separate bowl.
5. To dredge the chicken, first place it in the flour toss each piece to evenly coat.
6. Then place it into the buttermilk mixture, and then back into the flour.
7. Place the breaded chicken on a baking sheet in a single layer.
8. Continue to finish the other tenders.
9. Let air dry for 10 minutes.
10. Set your Air Fryer to the chicken setting or 380 degrees
11. Place your tenders in the Air Fryer dish in a single layer.
12. Cook for 10-12 minutes or as your Air Fryer sets on its chicken settings.
13. Continue to cook all of the tenders.

SAUCE:

1. To make the hot spicy sauce, whisk together the spices, brown sugar, and 1 cup of olive oil until evenly combined.
2. Immediately pour it over the fried chicken tenders.
3. Serve with pickles.

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NO BAKE MANGO CHEESECAKE

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular

Ingredients

• 1 1/2 lb ladyfingers

Mango Cheesecake

• 16 oz cream cheese
• 1 1/2 cups heavy cream
• 2/3 cup sugar
• 3 large mangos, cubed, juices reserved

Jello Glaze

• 1 cup mango juice
• 1 oz gelatin powder, or agar agar
• 1/2 cup boiling water
• 1 tbsp rum, or triple sec, optional
• Serving (Optional)
• whipped cream
• fresh mint sprigs
• fresh berries

Instructions

Mango Cheesecake

1. Peel and dice mangos, reserving leftover juices in a small bowl.
2. In a medium bowl, beat cream cheese, cream and sugar together into a thick cheesecake pudding. Fold in mango chunks.
3. Dip each ladyfinger quickly into the reserved juice, and place around the edge of the springform pan. Then line the bottom of the pan the same way.
4. Pour mango mixture into springform pan, using a spatula to spread evenly until flat. Rap pan gently on work surface to flatten. Chill while making the finish.

Jello Glaze 

1. Sprinkle gelatin on top of leftover juice, and wait one minute. Mix in boiling water and rum/triple sec, stirring slowly for one minute. Set aside 15 minutes to cool.
2. Once gelatin mixture is at room temperature to lukewarm, slowly pour over the back of a spoon to cover the cheesecake mixture completely.
3. Chill for one hour. Garnish with optional whipped cream, berries and mint. Serve and enjoy!

Notes

• You can use fresh mangos or frozen mango pieces for this recipe.
• Recipe adapted from Fourchette et Bikini

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Cookie Dough Fudge

#desserts #dessertrecipes #desserttable #dessertfoodrecipes

#dinner #easydinnerrecipe #chickenrecipes #recipeoftheday #chicken #chickenfoodrecipes #chickenhouses #chickendinner #healthyrecipes #healthyfood #healthyeating #recipeseasy #popular

Ingredients

• 1 cup mini chocolate chips
• 1/2 cup butter, softened
• 1/4 cup granulated sugar
• 1/2 cup brown sugar
• 2 tbsp milk
• 1 tsp vanilla
• 1 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1 cup Ghirardelli white chocolate chips
• 1 can sweetened condensed milk

Instructions

1. Put the mini chocolate chips in the freezer until needed in step 6. Line an 8×8 pan with parchment paper, set aside.
2. In a medium sized bowl, cream together the butter, sugar, brown sugar, milk and vanilla until thoroughly combined.
3. Mix in the flour and salt until completely incorporated. Set aside.
4. In a small glass bowl, microwave the white chocolate and sweetened condensed milk until smooth. Microwave for 1 minute and 30 seconds, stirring every 30 seconds.
5. Pour the white chocolate mixture into the cookie dough bowl. Combine until smooth.
6. Fold in the mini chocolate chips.
7. Pour the fudge into the prepared pan, spread evenly.
8. Refrigerate for 2 hours before cutting.
9. Store in the refrigerator until ready to serve.

Notes

*If you’re nervous about consuming raw flour, I suggest microwaving the flour for 1 1/2 minutes prior to using in the recipe. Don’t forget to let it cool!

*All white chocolate chips are not made equally! Many of them have different oils in the ingredient lists which can cause some issues. I have tested this recipe with Ghirardelli White Chocolate Chips and suggest to use these white chocolate chips. Other Chocolate chips may have a hard time melting or hardening back up again.

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