Take to the Table Tuesday: Finger Lickin’ Chicken

by Mindy Lockard on January 25, 2010

We’re re-posting one of our favorite Take to the Table Tuesday’s from last winter.

I share this because this is a great way to brighten these gloomy days and it would make one great Super Bowl meal!

Enjoy!

I don’t know about you, but I’m craving the lazy days of summer. The gray and gloomy days of winter are weighing on my disposition and my caboose!

caboose

In our effort to add a little sunshine to a very gray winter, last Friday’s Family Friday we had an indoor picnic complete with a red checkered table cloth, faux (back to the caboose) fried Finger Lickin’ Chicken and pesky little ants.

overview2

Growing up, picnics with my grandmother always included a big bucket of  KFC chicken.  Oh how I loved their BBQ chicken. However, since my issue with commercially prepared chicken (more about how they are raised, than prepared) I set out to create my own version of the finger lickin’ (sans the finger lickin’) chicken! I must admit it was GOOD!

Finger Lickin’ Chicken

Using this recipe I gathered the followingwhats-needed1

  • Organic Bread crumbs
  • corn flakes
  • bread crumbs
  • brown sugar
  • salt  teaspoon
  • teaspoon black pepper
  • allspice – the SECRET ingredient
  • tablespoons vegetable oil (I use Olive Oil instead)
  • all-purpose flour
  • 2 eggs, beaten
  • 12 pieces of free range chicken drums and thighs

One thing I love about breaded chicken is the breading. However, I usually end-up removing the skin it to save a calorie or two.  To have the best of both worlds we stripped the chicken down to its birthday suit…

naked-chicken

and following the recipe’s directions applied the breading straight to the meat.

dressed1

Baked for 15 minutes on each side in a pre-heated oven (350 degrees) and then transferred the little legs and thighs to hot slow cooker filled with two bottles of all natural BBQ sauce and let them cook on low for two hours.

slow-cooker-chicken 20 minutes before dinner we put chicken back in the oven for 15 minutes on 350 degrees… it makes it a wee bit easier to handle.  Since it was a picnic we ate it with our fingers.  As you can see Maggie had her napkin waiting in the wings.

maggie-and-napkin

We served the chicken alongside an Asian slaw and baked sweet potato fries–we made our own fry cones out of cardstock that Maggie decorated with her favorite color. Dark purple.

fry-cone

When it was all over we used warm lemon towels to clean our hands.

Ahead of time, I soaked wash clothes in lemon water, wrung them out, rolled them up, put them on a plate that could go straight from a warm oven to the table…

warm-clothes

and warmed in the oven (on warm) for 5 minutes.  This is one of my favorite things to do for family and guests.  Who doesn’t love a warm towel after dinner?  However, nobody loves a burning hot towel. Ever. Be very careful of the temperature before handing them out.

We finished off the picnic with a yummy “Mommy Dropped the Ball“ orange popsicles!

pop

{ 4 comments… read them below or add one }

belle on heels 02.02.10 at 5:33 am

yummm this sounds so delicious!! i would love to have your recipe for baked sweet potato fries. yours look so crisp on the outside and i can NEVER get mine to do that!

Lady 02.02.10 at 7:14 am

OH it looks wonderful! AND delicious! Love this idea too, what a fun idea for the family to look forward to! Jotting down recipe for chicken now!!!

Mindy Lockard 02.02.10 at 7:22 am

Thanks ladies! The recipe for the sweet potato fries is really easy — they came from the freezer section at Trader Joe’s;)! They were very crispy and yummy! Thanks for your sweet comments!

b 02.03.10 at 9:50 am

First time commenting…love your blog. What a great idea for a in home picnic. What are those cute decorations on your place setting? No bug spray needed! Also is that a cup or placement or bbq sauce?
Merci.

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