Category Archives: Chicken

Copy-Cat Chick-fil-A Sandwich and Sauce


Chick-fil-A Chicken Sandwich

The key to getting an extra crispy and delicious coating on the chicken is double-dipping. If you like your chicken spicy, directions are below for a Chick-fil-A Spicy Chicken Sandwich. We’ve included the recipe for homemade Chick-fil-A sauce.

Yields 4 Sandwiches

4 skinless, boneless chicken tenders
1/2 cup pickle juice
1/2 cup water
1/2 cup milk
1 egg
Oil, for frying
4 hamburger buns
Dill pickle slices, lettuce, and cheese slices for the sandwich

For the breading:
1 cups flour
3 T. powdered sugar
1/2 tsp paprika
1 tsp black pepper
1/2 tsp chili powder
1/2 tsp salt
1/2 tsp baking powder
(*For a SPICY chicken sandwich add 2 tsp cayenne pepper and 1/2 tsp more of chili powder to the breading.)

For the Chick-fil-A sauce:
1/2 cup mayo
3 tsp yellow mustard
3 tsp honey
1 tsp Dijon honey mustard
1/2 tsp garlic powder
1/2 tsp paprika
1 tsp of lemon juice
1 tsp of BBQ sauce (hickory tastes best)

Combine the pickle juice and water in a zip lock bag. Add the chicken tenders and let marinate for 30 minutes.
Make the Chick-fil-A sauce by combining all ingredients in a bowl. Mix well and set aside.

Next, in a large bowl mix the breading ingredients together: flour, powdered sugar, paprika, black pepper, chili powder, salt, and baking powder.

In another bowl mix the milk and egg.

Heat 2-3 cups of oil in a large saucepan. Heat oil to about 350 degrees F.

Dip the marinated chicken tenders into the egg mixture, and then coat them in the flour breading mixture. Now repeat this step and dip that same chicken tender back into the egg mixture and then back into the flour again! Double dipping is how to make a super yummy, crispy sandwich!

Place chicken in hot oil and fry for 3-4 minutes on each side. Remove to paper towel to dry.

Toast the sandwich buns. Grab the Chick-fil-A sauce and smoother it on both sides of the buns. Top with lettuce, cheese, and crispy chicken! Enjoy!

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Chicken Enchilada

chicken enchalada

Chicken Enchilada


2 cans green chilies, chopped
12 flour tortillas
3 cups sour cream
2 cups cottage cheese
Salt and cumin to taste (ground or whole)
1 pound Monterey Jack cheese or Farmers cheese
3-4 chicken breasts, boiled and chopped*


Mix all ingredients together in a mixing bowl.
Fill tortillas with about 2 tablespoons mixture. Roll into cigar-like rolls and place, side by side, into a 9 x 13 inch pan.

Bake in oven, covered with foil, for 30 minutes at 350 degrees.
Serves 6-8

* If I’m in a hurry I take boneless, skinless chicken breasts from the freezer and microwave them covered with waxed paper. Allow three minutes for each breast to cook on high. Turn them once so they will cook evenly. Then cut them in pieces and add them to the rest of the ingredients.

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No Fry Egg Rolls

No Fry Egg Rolls

No Fry Egg Rolls

2 sheets all-butter puff pastry, thawed
1 cup cooked chicken, shredded
1 T. vegetable oil
1 C. carrots–chopped finely
3 C. finely shredded cabbage
1/2 lb. fresh bean sprouts
1 T. minced ginger
4 T. cornstarch mixed with 2 t. water
2 T. soy sauce
2 T. oyster sauce

Preheat the oven to 400 degrees F.

Roll out puff pastry to about an inch bigger on all sides. Cut each into four equal rectangles/squares.

Heat a wok over medium-high to high heat.

Add the oil for stir-frying.

Add carrot, cabbage, bean sprouts and ginger and stir-fry for 5-10 minutes until the cabbage softens.

Create a well in the wok by pushing the vegetable up against the sides and pour in cornstarch, soy sauce, oyster sauce and water. Stir to thicken then mix the vegetables in with the sauce to coat.

Spoon about 1/4 cup vegetable mixture on the lower third of each square of pastry. Fold 2 sides over the filling and roll up like a burrito.

Place the filled pastries seam-side down onto a baking sheet.

Bake for 20 minutes or until lightly browned.

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Smoked Mojo Leg Quarters

Smoked Mojo Leg quarters

Smoked Mojo Leg Quarters

1/3 cup olive oil
1 tablespoon loosely packed orange zest
1 tablespoon loosely packed lime zest
1/3 cup fresh orange juice
1/4 cup fresh lime juice
1 bunch fresh cilantro, stems removed
6 large garlic cloves
2 red jalapeño peppers (seeded, if desired)
1/4 cup fresh oregano leaves
1 1/4 teaspoons ground cumin
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 chicken leg quarters (about 5 1/2 lb.)
6 cups applewood chips

1. Pulse first 12 ingredients in a food processor 20 seconds or until finely chopped. Reserve and chill 1/2 cup of mixture for later use. Place chicken in a large bowl; add remaining mixture, and toss gently to coat. Cover and chill 4 to 8 hours.

2. Place 3 cups dry applewood chips in center of 1 (18-inch) square piece of heavy-duty aluminum foil; repeat with remaining chips and another piece of foil. Wrap to form 2 envelopes. Pierce several holes in each packet.

3. Light 1 side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Place 1 applewood smoke packet, with holes facing up, on lit side.

4. Pat excess moisture from chicken with paper towels, leaving marinade on skin. Sprinkle chicken with desired amount of salt and pepper. Carefully move smoke packet to unlit side of grill. Place chicken over lit side, and grill, without grill lid, 4 to 6 minutes on each side or just until grill marks appear. Transfer chicken, skin side up, back to unlit side of grill; carefully move smoke packet back to lit side for the remainder of cooking. Grill, covered with grill lid and turning pieces occasionally, 1 hour and 30 minutes or until skin is golden brown and meat thermometer inserted into thickest portion registers 165°, replacing smoke packet halfway through. Let stand 10 minutes; serve with reserved sauce.

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Skinny Cracker Barrel Grilled Chicken

cracker barrel chicken

Skinny Cracker Barrel Grilled Chicken

1 pound chicken tenders or 3 large chicken breasts cut into strips
1/2 cup light Italian dressing
1 tbsp. honey
1.5 tsp. fresh lime juice

Mix light Italian dressing, lime juice, and sugar-free honey.
Place chicken tenders in a ziploc freezer bag and pour marinade over chicken tenders to cover. Seal bag and give it a shake to cover the chicken completely.
Marinade chicken for 2-3 hours.
Cook chicken tenders in a non-stick pan or grill pan over medium heat until chicken is golden in color and cooked through.

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Chicken Tortilla Soup

Chicken Tortilla Soup

Chicken Tortilla Soup
Makes 10 servings

• 2 Tablespoons olive or canola oil
• 1 medium onion, chopped
• 2 cloves of garlic, chopped
• 1 (7 oz) can of chopped green chiles
• 1 (10 oz) can of beef broth
• 1 (10 oz) can of chicken broth
• 1 (10 oz) can of cream of chicken soup
• 1 (12 oz) can chicken breast
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/8 teaspoon pepper
• 1 can ro-tel tomatoes
• 1 can white corn
• 1 can black beans
• 6 corn tortillas cut into bite-sized pieces

1. Saute the onions and garlic in the oil until the onions are clear.
2. Add the mixture to a crock pot.
3. Add the rest of the ingredients EXCEPT the corn tortillas.
4. Cook on the high setting until the mixture boils (around 2 ½ hours).
5. Add the bite-sized pieces of corn tortillas and allow the soup to simmer at least one more hour.
6. The mixture becomes very thick.
7. Garnish with shredded cheese if desired when served.

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Chicken Rollups

Chicken Rollups

Mix together:
1 cup cooked, cubed chicken breast
8 oz. cream cheese, softened
1 bunch of onions chopped with tops
2 Tbsp. butter, softened
1 cup chopped fresh spinach
2 teaspoons dried oregano
2 teaspoons dried basil

In a separate bowl combine:
1 cup toasted bread crumbs
½ cup chopped Pecans
3 Tbsp. melted butter
1 can crescent roll dough from the freezer aisle

Mix together the softened cheese and 2 tablespoons of butter; add chicken, chopped onions and chopped spinach. Add the oregano and basil.

Toast the bread and break in pieces.
Add the pecans and pulse together in a food processor.
Set aside in a separate bowl.

Roll out crescent roll dough like a flat piecrust. Cut circles with the top of a large glass.
Put 2 tablespoons chicken mixture in each circle. Roll up and close edges.
Dip rolls in melted butter, then roll in bread crumb and nut mixture.
Bake in a greased Pyrex dish at 375 degrees for 15 to 20 minutes.

Makes about 5 rollups.

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Company Chicken Crescents

Company Chicken Crescents

A friend recently shared this recipe with me. It sounded yummy. I tried it a couple of nights later. Oh my gosh! It was delicious! Let me know if you agree.

Company Chicken

1 cup cooked, cubed chicken breast
8 oz. cream cheese (onion with chives)
2 Tbsp. butter
½ cup mushroom slices (optional)
½ cup crushed Pepperidge Herbed Croutons
½ cup chopped Pecans
3 Tbsp. melted butter
1 can crescent rolls

Mix together the softened cheese and 2 tablespoons of butter; add chicken and mushrooms.
In a separate bowl mix crushed croutons and pecans.
Roll out crescent rolls
Put 1 tablespoon chicken mixture in each roll. Roll up and close ends.
Dip rolls in melted butter, then roll in crouton and nut mixture.
Bake at 375 degrees for 15 to 20 minutes.