Best Finger Lickin Chicken Recipes

FINGER LICKIN GOOD CHICKEN WINGS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. Mix all marinade ingredients in medium container with lid. Cover container and shake vigorously.
• 3. Place washed chicken wings in aluminum pan so that they are all laying flat, not on top of each other.
• 4. Pour marinade over chicken wings to coat.
• 5. Place in preheated oven and cook for about an hour. Turn wings over and raise the temperature to 425 degrees and cook for an additional half hour.
• 6. If using frozen wings bake at 350 for 1 1/2 hours. Then raise the temperature to 425 degrees and bake for an additional hour or until desired crispiness. Ovens vary so watch carefully.

FINGER LICKIN' GOOD CHICKEN MARINADE

Steps:

• Place chicken in marinade (overnight if possible, turning once).

FINGER LICKIN' GOOD MUSTARD (OVEN) FRIED CHICKEN

Steps:

• Preheat oven to 350 degrees F.
• Combine mustard, lemon juice, garlic, rosemary, and pepper in a bowl.
• In a sealable bag combine bran flakes and cheese. Crush up the bran flakes slightly with hands on the outside of the bag.
• Coat chicken with mustard mixture. Then transfer the chicken pieces (a few at a time) to the bag and shake to coat with the bran flake mixture.
• Place the crumb coated chicken pieces in a shallow baking dish coated with non stick spray. Sprinkle any remaining bran flake crumbs on top.
• Cover with foil and bake for 20 minutes.
• Remove foil and bake another 20-30 minutes, or until juices run clear when pricked with a fork.

FINGER LICKIN CHICKEN GIZZARDS

Steps:

• Mix all ingredients in a large saucepan.
• Bring to a slow roll.
• Cover.
• Turn down heat to low and simmer for approximately 3 hours.
• Note: Do not boil or the gizzards will become dry and over cooked.
• Stir occasionally.

FINGER LICKIN' CHICKEN DRUMSTICKS

Steps:

• Preheat oven to 375 degrees.
• Spray 8x8 pan with nonstick cooking spray.
• Remove skins from drumsticks.
• Rub salt and pepper to taste on chicken.
• Place in pan.
• Mix sauces, honey, lemon juice, cumin, oregano, and garlic together and set aside.
• Place chicken in oven.
• Baste chicken with the sauce every 10 minutes or so for the first 30 minutes.
• After 30 minutes pour remaining sauce over each chicken drumstick and place back in oven for another 30 minute or until juices run clear.
• Serve and enjoy!

FINGER LICKIN' OVEN BARBECUE CHICKEN

Steps:

• Pour canola oil into a large frying pan and heat over medium heat.
• Add chicken pieces and brown well.
• Remove chicken and place in a 9x13-inch baking pan.
• Preheat oven to 350°F.
• Add onion to the frying pan and stir well; scraping up and brown bits from the chicken.
• Sauté about 2 minutes.
• Meanwhile, in a mixing bowl combine remaining sauce ingredients and stir to mix well.
• Pour sauce mixture into frying pan with onion and stir to combine.
• Simmer sauce for 15-20 minutes to allow the flavors to blend.
• Pour over chicken, then flip pieces so that both sides of the chicken get coated with sauce.
• Bake chicken for 30 minutes or until juices run clear.
• Note: If you double the sauce so you have enough for extra dipping, make sure you only pour 1/2 over the chicken before baking. The remainder of the sauce can simmer gently while the chicken bakes.

FINGER-LICKIN' SMOKED CHICKEN

Steps:

• Sprinkle chickens with Cajun seasoning and leave at room temperature for 1 hour.
• Melt butter with Worcestershire, Tabasco, lemon juice and garlic salt; add 7 Up.
• Cook chickens on charcoal grill with mesquite charcoal.
• Turn often and baste with butter/7-Up mixture several times.
• When chicken is done (about 60 minutes), baste one more time - it keeps the chicken moist.

CANDI'S FINGER LICKIN' SMOKIN' CHICKEN!

Steps:

• 1. Dice garlic and onion for brine. I use equal amounts of soy sauce and beef bullion (I get the 1.25qt bottle soy sauce and use the whole thing) about 5-10 dashes of tabasco (more if you like it spicier! place chicken in deep enough pan to cover in brine. cover with all brine ingredients. cover and refrigerate for 24 hours.
• 2. remove chicken from brine and rinse. The pieces will be darker because of the brine.
• 3. These directions are for charcoal/wood smoke, I do not use propane. spread coals out evenly after lit, place wood chips on them, pour brine into a heat safe bowl to sit on the grill with the chicken! Place all chicken on grill and close.
• 4. Use the brine in the smoker to mop/brush chicken with every 15-20 minutes. Turn chicken after 30 minutes and continue to smoke, mopping/brushing every 15-20 minutes. take chicken of grill after about an hour, let rest for about 10 minutes (if you can wait that long!) **REMEMBER- when done, smoked chicken will be pink because of the smoking process not because it is raw!**

FINGER LICKIN' GOOD BREADED CHICKEN

Steps:

• Process onion and garlic in food processor until finely grated. Strain juices and put liquid in a bowl (discard the rest).
• Add juice of one lemon.
• Add honey mustard.
• Mix together and put chicken strips in bowl coating well.
• Marinate several hours or overnight.
• Heat up oil in frying pan and when nice and hot put chicken that has been breaded with eggs, breadcrumbs, and seasonings in to fry. Immediately lower flame to medium-low and when nicely browned turn over and fry other side.
• Enjoy!

FINGER LICKIN GOOD CHICKEN WINGS

Steps:

• Preheat oven to 350 degrees.
• Mix all marinade ingredients in a medium container with lid. Cover container and shake vigorously.
• Place washed chicken wings in aluminum pan so that they are all laying flat. pour marinade over chicken wings to coat.
• After the hour, turn wings over and raise the oven temp to 425, bake an additional 30 minutes. Remove when wings appear to be fully baked.

FINGER-LICKIN' CHICKEN

Steps:

• * "If your family likes to eat chicken with no skin on it, pull the skin off before coating the legs with melted butter ormargarine." 1. Place in a sandwich-size plastic bag 2 cups corn flakes. Squeeze air out of bag and seal closed. With a rolling pin, crush flakes until they are fine crumbs. You will need 1/2 cup crumbs. 2. Place crumbs in a pie plate or in a dish with low sides. Add 1 tablespoon all-purpose flour, 1 teaspoon dried parsley flakes, 1 teaspoon paprika, 1/2 teaspoon onion powder, 1/2 teaspoon poultry seasoning, 1/2 teaspoon garlic salt, and 1/4 teaspoon pepper. Mix well. Set aside until later. 3. Rinse and pat dry with paper towels 6 chicken drumsticks (about 1.8 lb. total).4. Place in a 9-inch glass pie plate 1/4 cup butter or margarine.5. Microwave at 100% power (700 watts) for 45 to 60 seconds or until melted.6. Using tongs, dip and roll chicken legs in butter or margarine until completely covered, then roll in crumb mixture. Place legs on a microwavable rack in a circle with the bony ends in the center so legs look like spokes on a bicycle wheel. Lay a paper towel over the top.7. Microwave at 100% power for 5 minutes. Turn rack one-fourth turn. Microwave at 100% power for 5 minutes. Turn rack one-fourth turn. Microwave at 100% power 2 to 3 minutes longer or until done. Total cooking time for the drumsticks is 12 to 13 minutes. The legs will be done when you make a short cut along the bone and the meat near the bone is no longer pink.Place the rack directly on a wooden board or heatproof surface. Lay a piece of foil over the top. Do Not Seal. Wait for 5 minutes before serving.