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Apple Time Giveaway  Not a soul in Oklahoma is away from the television when OU and OSU come together to fight it out at “Bedlam” when the Red and White intermingles with the Orange and White. Mixed marriages of OU and OSU alumni have been known to need police protection on the premises. This year, Bedlam is the last game of the OU season and though my dear son-in-law is of the OSU variety, I have to cheer the Sooners on, singing Boomer Sooner at the top of my lungs. Fortunately, Mr. Fix-It and I are of one mind and he tolerates my screams at the television set, my jumping up and down and my offers to Coach Stoops the expertise that can only come from a woman who has never played football or had a son who had any interest in playing football. Both of our sons played drums and guitar, but I see a similarity to the passion needed in a team, so that makes me qualified to coach from a standing position in front of the television in Mr. Fix-It’s line of sight. Of course, there is always food for a game and one of Mr. Fix-It’s favorites are boneless chicken fingers dipped in a variety of sauces. This recipe is especially for you new cooks who are just getting started and is very elementary. But it’s quick, easy and yummy and it is my own recipe. So get out those big, foam fingers and get ready for your favorite big game. It doesn’t matter who wins – at least you’ll be full! (this recipe can be doubled or tripled, etc for larger groups) 1 1/2 lb boneless, skinless chicken tenders or breasts cut into strips Milk 1 to 1 1/2 cups all-purpose flour 1/2 tsp salt 1 tsp garlic powder 1/2 tsp dried thyme 1/2 tsp black pepper 1 package Liptons Cream of Chicken Cup-a-Soup Oil for frying Directions:  In a large, plastic bowl with a lid, add flour and spices and mix.  Mix in powdered soup  Place pieces of chicken into the bowl with the flour mixture and cover tightly with lid.  Shake until all pieces are well-floured  Place floured pieces of chicken one at a time into the hot oil.  Brown and then turn to brown the other side. Only brown, it doesn’t matter if the chicken gets done all the way through.  When browned, place pieces of chicken onto a cookie rack that has been placed over a shallow cookie pan. Place the rack and pan of chicken, uncovered, into a 350º oven and bake for 20 minutes. This cooks the chicken to tender and also removes much of the oil while leaving a nice crust.  Remove chicken from the oven and let cool slightly. Now you can cover pieces in different sauces. I like to toss some of the pieces in honey.  And then add our favorite barbeque sauce to make a honey-barbeque. I coat the pieces evenly by putting them into plasticware dishes with lids and then covering and tossing in the sauces.  Of course, I HAVE to have my hot wing sauce!  Leave some plain to be served with white gravy or chicken gravy and you have a nice variety! As I said, this recipe can be increased for however many people you plan to entertain.  And IF you have any left-overs, lunch or dinner the next day is yummy indeed with a nice salad of organic greens, cranberries, sunflower seeds and plum tomatoes topped with the cubed chicken and blue cheese.  |
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Tags: appetizers, boneless hot wings, chicken fingers, dinner, football, OSU, OU, salad
Yum!
Yessiree Bobtail!! OU or OSU? 🙂
I like that you bake it to finish and that helps them not be so greasy! Happy Game Day! 🙂
You too, Candy! Root for OU! 🙂
HEy, what is the wing sauce that you use? I was looking today in the store but wasn’t sure which brand to try…..
Carol, sorry I haven’t answered sooner!! I have been on a week long hiatus because a grandbaby is coming and relatives are all here waiting on pins and noodles. But no baby yet. 🙁 The wing sauce I use is Wing Time brand (medium heat). Otts is my favorite, but I am having trouble finding it.
No problem, I figured you were doing holiday stuff or even maybe out of town. I am going to have to try the sauce, sounds yummy. Happy Grandbaby!