Category Archives: Chicken

Baked Honey Mustard Chicken Bites


Very fast and easy chicken recipe. Kid tested and approved! ūüôā

Baked Honey Mustard Chicken Bites


3 tablespoons butter

1/4 cup honey mustard

1 teaspoon garlic salt

3/4 cup Italian bread crumbs
1 lb chicken breast tenders (not breaded), cut into 1-2 inch pieces
Additional honey mustard, if desired
1 Heat oven to 400¬įF. Line cookie sheet with foil; spray foil or paper with cooking spray.
2 Melt the butter in a medium bowl.  Mix in honey mustard and garlic salt.
3 Place bread crumbs in large resealable plastic food-storage bag. Add chicken pieces to mustard mixture; stir to coat. Shake chicken pieces in bag of bread crumbs until coated. Place on cookie sheet. Discard any remaining honey mustard and bread crumbs.
4 Bake 20 to 25 minutes or until no longer pink in center. Serve with additional honey mustard or dipping sauce of your choice.
Modified from: Betty Crocker

Crispy Baked Chicken Legs



This recipe was originally fried but I made them in the oven to make them healthier and¬†easier. ūüôā


  • 1 cup seasoned flour¬†(I used House Autry¬†chicken breader)¬†
  • 2 eggs
  • 3 cups Cheerios (processed to powder)
  • 6 chicken legs
  • salt, pepper, paprika¬†
  • cooking spray
  • Directions

    Set out 3 shallow containers on counter and fill 1 with the flour, 1 with eggs and 1 with Cheerios. Season chicken with salt, pepper and paprika. Dip each leg to coat in first the flour, shaking off the excess, then the egg, and last the Cheerios. Place chicken in a baking pan. Spray lightly with cooking spray and cook at 425 degrees for 40 minutes or until done. 

    Modified from Food Network

    Chili’s Chicken Crispers with Honey Mustard Sauce


    Chicken crispers are Shania’s favorite thing to order at Chili’s- actually it’s ALL she will order.¬† I made these but didn’t mention that they were a copy cat recipe of Chili’s.¬† As soon as she saw them she said, “These look like the chicken crispers at Chili’s.” A few minutes later she tasted them and said, “They taste like them, too!”¬† This was exactly what I’d hoped for.¬† We all loved them.¬† I don’t eat honey mustard sauce (I use barbeque instead) but they said that the honey mustard tasted just like Chili’s as well.¬† Yay for another successful copycat recipe!


    Honey Mustard Sauce Ingredients
    2/3 Cup mayonnaise
    1/4 Cup honey
    2 Tablespoons Dijon mustard
    Pinch paprika
    Pinch salt

    Batter Ingredients

    1 egg, beaten
    1/4 Cup whole milk
    3/4 Cup chicken broth (Swanson)
    1-1/2 Teaspoons salt
    1/2 Teaspoon ground black pepper
    1 Cup self-rising flour

    6 to 10 cups shortening or vegetable oil (amount required by fryer)

    10 chicken tenderloins
    1/2 Cup flour

    Honey Mustard Sauce Directions
    Combine ingredients in a small bowl. Cover and chill until needed.

    Heat shortening or oil in fryer to 350 degrees F.

    Batter Directions
    Combine beaten egg, milk, chicken broth, salt and pepper in a medium
    bowl. Whisk to dissolve salt. Whisk in 1 cup self-rising flour. Let batter sit for 5 minutes.

    Coat chicken pieces with dry flour, then dip chicken into batter. Allow excess batter to drip off, then place battered chicken into the hot oil and fry for 7 to 9 minutes or until golden brown.

    Do not overload fryer. Fry 3-4 pieces at a time.

    Drain fried chicken strips on paper towels.
    Serve with the honey mustard dressing on the side for dipping.

    Serves 4 as an appetizer or 2 as an entree.

    We had a slight problem of the chicken sticking to the fryer basket (I think due to the self rising flour) but they were still okay.  I will try making them on the stove next time to avoid this.

    From: Meemo’s Kitchen

    Caramelized Baked Chicken Legs



    I’d planned to make ordinary baked chicken wings tonight but, on a whim, I did a quick search to get a new idea.¬† I came across this recipe and thought it sounded good- different from the norm but still something the kids would like.¬† I marinated the chicken in the sauce for a couple of hours before cooking it but other than that, I followed the recipe exactly.¬† I served these legs with fried cabbage and roasted red potatoes.

    Caramelized Baked Chicken Legs


  • 2 1/2¬†lbs chicken legs
  • 1 2/3¬†tablespoons olive oil¬†
  • 1/2¬†cup soy sauce
  • 1 2/3¬†tablespoons ketchup
  • 3/4¬†cup honey
  • 2-3 garlic cloves, minced
  • salt and pepper
  • Directions¬†

  • Preheat oven to¬†350 degrees.
  • Place chicken in a 9×13 inch baking dish. Mix together the oil, soy sauce, ketchup, honey, garlic, salt and pepper.
  • Pour over the chicken.
  • Bake in preheated oven for one hour, or until sauce is caramelized.
  • -Could also be used on¬†wings or pork ribs.

    From: RecipeZaar

    Slow Cooker Garlic Chicken Wings



    This recipe was inspired by 40 Clove Garlic Chicken, a recipe I’ve seen for a while now and recently saw made in the crockpot on Beantown Baker.¬† It’s very much like the original recipe- I just used minced garlic instead of whole cloves and not 40 cloves worth because I was afraid Scott wouldn’t even come in the house if I used that much!

    Slow Cooker Garlic Chicken Wings


    3 pounds chicken wings
    1 large onion, sliced
    1 tablespoon olive oil
    2 teaspoons kosher salt
    1 1/2 teaspoons paprika
    1 teaspoon pepper
    15 tsp minced garlic

    dried rosemary, dried thyme


    Place onion slices on the bottom of the stoneware insert. In a large mixing bowl, toss chicken parts with olive oil, salt, paprika, pepper, and all of the garlic cloves. Pour into crockpot, on top of the onion.

    Do not add water.

    Cover and cook on low for 6-8 hours, or on high for 4-6.

    I sprinkled a little dried rosemary and thyme on the top during cooking.

    From: Beantown Baker- Adventures in a Boston Kitchen

    Roasted Cornish Game Hens


    Many years ago my Aunt Mary made cornish game hens for a holiday dinner- I am pretty sure it was Christmas.¬† I was probably in early high school¬†at the time. They were so good!¬†I’ve wanted to make some ever since but I was also intimidated to try. ¬†Well, tonight¬†I finally did!¬† On a whim, I bought some at the store last night.¬† I came home and consulted a cooking board that I regularly frequent for advice on how to make them and recipe recommendations.¬† In the end,¬†I didn’t follow an actual recipe or measure anything out.

    I brushed the hens with olive oil and seasoned them with kosher salt, pepper, minced garlic, oregano, thyme, basil, and¬†paprika.¬† I put water at the bottom of the roasting pan and added two teaspoons of onion soup because I didn’t have any chicken broth but wanted to add a little more flavor.¬† I cooked them at 375 degrees until they reached a temperature of 180 degrees.

    They came out very well! My family enjoyed them and said I did a good job. (Although I am not sure if they were as good as I remember Aunt Mary’s being.) The paprika helped them brown nicely. They were very moist and tender.¬† I put off making them for so long because most of the recipes I’d seen were kind of complicated. This was a very easy way to prepare them for the first time. I will try one of the recipes next time!

    Crockpot Jerk Chicken


    I’ve had this recipe saved for a while.¬† I am all about easy crockpot meals.¬† It doesn’t take more than five minutes to prepare the sauce. I only used a pound of chicken tenders.¬†They were¬†done in about 6 hours on low.

    I made the huge mistake of not following the directions to wear gloves while cutting the habanero pepper.¬† I figured I’d save a pair of gloves since I was just cutting one tiny pepper. I scrubbed my hands for a while afterwards. An hour later, I rubbed my eye– ouch! I won’t make that mistake again! Anyway,¬†I used the entire¬†pepper and it made this chicken pretty hot; I wished I’d just used half of it. After tasting it, I added some brown sugar to try to balance it out a bit. I’m so glad I added it! I also added salt, cinnamon and thyme but didn’t measure any of them out.¬† So, this recipe was sort of a trial and error but ended up good in the end!

    Crockpot Jerk Chicken


    • 1 large onion, cut into 8 pieces
    • 1 teaspoon ground ginger or 1 tablespoon minced crystallized ginger
    • 1/2 to 1 habanero pepper, seeded, deveined, and finely minced (wear gloves)
    • 1/2 teaspoon ground allspice
    • 2 tablespoons dry mustard
    • 1 teaspoon freshly ground black pepper
    • 2 tablespoons red wine or balsamic vinegar
    • 2 tablespoons soy sauce
    • 2 cloves garlic, crushed and minced
    • 3 to 4 pounds chicken tenders


    Combine onion and ginger in a food processor; process until finely chopped. Add remaining ingredients, except chicken, and pulse until well blended.

    Place chicken in a 3 1/2- to 5-quart slow cooker and cover with sauce. Cover, set on low, and cook for 6 to 8 hours. or until chicken is tender (3 to 4 hours on high).


    Mojo Chicken


    Last weekend, my mother in law bought a mojo flavored rotisserie chicken at the grocery store.¬† Scott and I really liked the flavors in it so I started searching for a recipe that I could make myself. I found this marinade recipe. I marinated chicken thighs and strips overnight and then¬†roasted them at¬†425 degrees. It really tasted nothing like the chicken that we had last week. And it didn’t have as much flavor as I expected it to after marinating for so many hours. But, it was still pretty good. I had to add a bit more salt to it after it was cooked. I am interested in trying this again with fish.

    Mojo Chicken Marinade


  • 6 cloves garlic, coarsely chopped
  • 1/2 cup minced yellow onion
  • 1 cup freshly squeezed orange juice
  • 1/2 cup freshly squeezed lime juice
  • 1/2 teaspoon ground cumin
  • 1 teaspoon dried oregano flakes
  • 1/2 teaspoon lemon-pepper seasoning
  • 1/2 teaspoon freshly ground black pepper
  • 1 teaspoon kosher salt
  • 1/4 cup chopped cilantro
  • 1 teaspoon hot pepper sauce (e.g. Tabasco‚ĄĘ) (optional)
  • 1 cup olive oil
  • Directions

    Pulse the garlic and onion in a blender until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon-pepper, black pepper, salt, cilantro, and hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil, and blend until smooth.

    From: All Recipes

    Asian Zing Wings


    I recently tried Asian Zing wings at Buffalo Wild Wings.¬† I really liked them and decided to try to¬†make a similar wing sauce¬†at home so we don’t have to wait until $0.40 wing nights to have it.¬†These were¬†really good. Scott and I both liked them so much that I made them two nights in a row.¬†

    I broiled some wings so that they would get crispy on the outside and then tossed them in this sauce, which had been heated on the stove.  This was enough to coat 12 wing sections.

    Asian Zing Wing Sauce


    1/2 cup sweet chili sauce

    1/8 cup low sodium soy sauce

    1 teaspoon crushed ginger

    1 garlic clove, crushed or minced

    1/2 teaspoon crushed red pepper flakes


    Combine all ingredients and mix well. Heat and toss with cooked wings.