Who doesn’t love chicken fingers? I guess technically they’re considered kid food, but adults love them too. I’ve been testing and perfecting this recipe for crazy mixed-up oven fried chicken fingers for a few weeks now, and I don’t think my family was the least bit upset that they had to try several different versions before I got them just the way I wanted.
Oven fried chicken fingers are a little tricky, because deep frying is what makes restaurant chicken fingers so tasty. It takes the right combination of flavorful marinade, crunchy crumb coating and a light oil spray to create crispy, delicious chicken fingers without a deep fryer.
Everyone loves a great Crock-Pot or slow cooker recipe, and if it’s cheap and easy, that’s even better! I’ve made these Crock-Pot sweet chili chicken drumsticks several times in the last few weeks, and they’ve been a hit with our family. This recipe is one of my “Costco hacks,” because the main ingredients are a bargain at Costco.
I’m always looking for recipes that are simple, tasty and healthy, and this 30-Minute Chicken Chili is all of those things. It’s spicy and satisfying, and it cooks up quickly with just a few staple ingredients. My family loves my Smoky Chipotle Turkey Chili recipe, but this chicken chili is lighter and less expensive to make. It’s more of a broth-based soup than a meaty chili.
Do you ever go through “food phases,” where all you want to eat is a certain type of food? Lately, all I’ve been craving is spicy Asian food, so I decided to make this easy homemade kung pao chicken.
This is an update of a recipe I’ve been making for many years, from a cookbook I’ve had so long its cover is ripped off and pages are falling out. It’s one of the first stir fry dishes I learned how to make, and it’s still a family favorite. It’s an Americanized version of the Szechwan classic, but that doesn’t make it any less tasty.
Is there a more classic game day dish than Buffalo wings? Maybe football season should be called wing season. I love Buffalo sauce so much, I think I could eat it on just about anything. Every football season, I make Buffalo wings for at least one or two watch parties, and they tend to disappear fast off a buffet table. Most restaurants fry their wings to get them crispy, but if you know a few secrets, baked Buffalo wings can be even better than fried.
All through the summer, our family counts down the days until football season starts again for our favorite college team. September is finally here, and the wait is over! Our team is 2-0 so far. If we don’t have tickets to the game, we usually have a watch party with our favorite game day foods, like these baked honey barbecue wings with easy ranch dip. My family loves these wings so much, I make them even when it’s not football season.
One thing that ruins wings is soggy skin. The wings need to be cooked long enough that most of the fat gets rendered out of the skin, but not so long that they dry out. Most restaurants fry their wings, but you can get perfectly crispy, restaurant-style wings from the oven if you know a few secrets.
This summer has been absolutely crazy at our house, with one daughter moving to another state, another daughter getting married, and a major renovation (still not finished) for the kitchen. I’ve been pulling out all my easiest, quickest and tastiest recipes to try to keep everybody fed during the chaos. This crock-pot honey balsamic chicken with carrots is perfect for busy days. It’s a main dish and side dish all in one, with fabulous flavors the whole family loves.
The key to this recipe is one of my favorite flavor combinations: balsamic vinegar and honey. Add a touch of garlic and a little bit of red chili oil, and you have a subtly sweet sauce with a depth of flavor that perfectly complements chicken and carrots.
It’s almost June, so I guess summer is here! I love summer foods, especially grilling. I eat a lot more hamburgers, hot dogs and potato salad than is good for me during the summer, but grilled chicken is one summer food you don’t have to feel guilty about. I love these Chipotle Lime Chicken Kabobs because they’re delicious, high in protein and low in calories, and because all foods are more fun when you serve them on a stick! Making meat, vegetables or fruit into kabobs just makes the food seem a little more fancy.
This recipe for Chipotle Lime Chicken Kabobs takes only about half an hour to make, but you do need to allow time to let the chicken marinate for anywhere from 30 minutes to overnight. The kabobs are moderately spicy, so they’re popular with both kids and adults.
This Easy Garlic Parmesan Chicken is on my meal plan this week, and it’s one of my favorite quick and easy chicken recipes. I love making chicken breasts or cutlets for dinner because they’re so simple and versatile, but they don’t always turn out great. They dry out easily, and can sometimes be lacking in flavor. This recipe is great because it’s an easy weeknight dinner that’s a lot more flavorful than most chicken breast recipes, and doesn’t get dried out. The marinade is to die for, and it has a wonderful garlic-y, fresh flavor.
So, what makes this recipe especially easy? Instead of breading each piece of chicken by hand, you just have to quickly toast the breadcrumbs, then use them to top the chicken breasts. You don’t have to go through all the dipping and breading but you still get the satisfying texture and flavor of the breadcrumbs.
Chicken kabobs are one of my favorite weeknight dinners. They’re quick and easy to prepare, and very versatile. I have a couple of marinades that I really love, but these cilantro-lime chicken kabobs are one of my favorites. Most people think of kabobs as a summertime backyard bbq dinner, but because I make them year-round I’ve included both oven and grill cooking directions.