Fried Chicken

Fried Chicken is such a great classic comfort food! It may be a Sunday dinner or a cookout with friends, you can never go wrong with fried chicken. Serve it with some of your favorite homestyle side dishes, vegetables or salad for a complete meal. Pair it with a glass of delicious sweet tea!

Homemade Fried Chicken with Clabber Girl

This Fried Chicken recipe is super easy and results in delicious, crispy fried chicken! For this recipe, the chicken pieces marinate in the buttermilk/hot sauce mixture overnight. Then you dip it in the batter mixture, then fry it.

Homemade Fried Chicken Recipe

Double or triple the batch, depending on what kind crowd you’ll be serving to, as fried chicken never lasts long.

Homemade Fried Chicken Dinner

Fried chicken is a great dinnertime staple when your whole family loves them! It’s a delicious and inexpensive main dish for a meal or a meat dish for a potluck/carry-in.

Fried Chicken Recipe

Ingredients for Fried Chicken:

  • 3 1/2 lbs. chicken pieces (legs, thighs, breast, wings)
  • 2 C. buttermilk
  • 2 tsp. hot sauce
  • vegetable oil, for frying
  • 2 tsp. seasoned salt
  • 1 tsp. garlic powder
  • 1/2 tsp. black pepper
  • 1 C. Clabber Girl Corn Starch
  • 1 C. all-purpose flour
  • 2 tsp. Clabber Girl Baking Powder
  • 1 3/4 C. water

Directions for Fried Chicken:

Place chicken in a large plastic freezer bag. Add the buttermilk and hot sauce and seal shut. Refrigerate for at least 2 hours, or overnight.

Remove chicken from buttermilk/hot sauce mixture in freezer bag and lay out on a baking sheet to prepare for frying.

Fill a large skillet about 1/3 to 1/2 full with vegetable oil. Heat oil to 350° F.

In a small bowl, combine seasoned salt, garlic powder and pepper together. Sprinkle chicken with seasonings and set aside.

Using an 9×13-inch dish, combine Clabber Girl Corn Starch, flour, Clabber Girl Baking Powder and water. Mix until it is well combined into a batter.

Dip chicken pieces into batter a few pieces at a time. Allow the excess batter to drip off.

Using tongs, slowly place the chicken into the hot oil to fry.

Cook in small batches, turning often. Cook for about 15 to 20 minutes or until evenly browned and done. Use a meat thermometer to check the internal temperature to be 165° F.

Remove fried chicken from oil and drain on a wire rack over paper towel before serving.

Enjoy!

General Tso Chicken

Do you have a favorite Chinese take-out meal? This General Tso Chicken is so yummy and SO easy to make at home! It’s a crisp and tender chicken coated with a tangy sauce. A simple and flavorful meal that is ready in 20 minutes.

General Tso Chicken Recipe 1

Ingredients

For the Chicken Batter:

  • 1 lb. boneless, skinless chicken breast or tenderloin, cut into small cube pieces
  • 1 Tbsp. low-sodium soy sauce
  • ½ tsp. salt
  • ½ tsp. pepper
  • 1 lg. egg, beaten
  • ⅔ C. Clabber Girl Corn Starch
  • Vegetable oil, for frying chicken

For the sauce:

  • ½ C. low-sodium soy sauce
  • ⅓ C. chicken broth
  • 3 Tbsp. rice vinegar
  • ⅔ C. granulated sugar
  • 3 ½ Tbsp. Clabber Girl Corn Starch
  • 5 Tbsp. water
  • 2 Tbsp. olive oil
  • 2 Tbsp. minced garlic
  • 1 tsp. ground ginger
  • ½ tsp. red pepper flakes
  • 2 Tbsp. sesame seeds
  • 2 Tbsp. diced green onions

Directions

Prepare the chicken by cutting it into bite size cube pieces and place pieces in a mixing bowl. Add the low-sodium soy sauce, salt and pepper and mix well together. Add beaten egg. Stir so all pieces of chicken are coated in egg. Add the corn starch. Stir together until mixed well and all pieces of chicken are coated with a layer of corn starch. Set aside and let chicken marinate for about 5 minutes.

For the sauce, combine the low-sodium soy sauce, chicken broth, rice vinegar, and sugar into a medium size mixing bowl and stir together until well blended and set aside.

Create a slurry by combining the Clabber Girl Corn Starch with the water. Using a whisk, stir it together until well blended and set aside.

In a large saucepan, heat olive oil. Add the garlic, ginger, and red pepper flakes and stir together. Once you smell the garlic and ginger, it’s time to add the sauce mixture. Bring sauce to a boil, add the corn starch slurry and stir it in well and remove from heat. The sauce will thicken as it stands.

In a large pan, add about 1 ½-inches of oil. Heat on high. Once the oil is hot, add the chicken. Cook for 2 to 3 minutes or until golden brown. Remove chicken to a plate covered in a paper towel to remove excess cooking oil.

Add the fried chicken to the sauce mixture and toss until all the chicken pieces are well coated. Top with sesame seeds and green onions. Serve over cooked rice and with broccoli and/or carrots.

General Tso Chicken Recipe 2

Strawberry Rhubarb Pie – Dutch Style

rhubarb plant with large leaves
The leaves of a rhubarb plant always remind me of elephant ear hostas

Growing up, we had a patch of rhubarb in the backyard. It was on the back corner of my parent’s property, and for some reason, no one minded that we took the lion’s share of the crop each year. I distinctly remember my mother warning me that although we ate the stalks, the large ornamental leaves of the plant were poisonous. For anyone wondering what rhubarb is, I usually compare it to celery. It can be stringy and green. When cleaning it up, you don’t use the leaves or the wide bottom part of the stalk. I like to run a vegetable peeler around the outside of the rhubarb stalks to get rid of any hard, fibrous bits that won’t easily break down when cooked.

diced rhubarb stalks
Close up of diced rhubarb stalks with all those little strings

Although it appears and is prepared similarly to celery, rhubarb is definitely it’s own flavor. Rhubarb is mostly bitter when eaten raw, and it turns into a mix of sweet and sour when cooked. That’s exactly why people have been stuffing it into pies for so long – it gives sweet berries a little more depth of flavor. Another bonus is that rhubarb’s firm stalks don’t break down as easily in pie filling and can help give a pie a subtle bite.

Strawberry Rhubarb Pie - Dutch Style
Our neighbor’s strawberry patch has done so well this year we’ve ordered at least 25 pounds so far!

In coming up with this recipe, I wanted to use the same Dutch style crust I’ve used in the past for my apple pies. I love how simple the recipe is and that the same ingredients are used for the top and bottom. I had to play around with the filling a bit as the strawberries I was using were very juicy and ripe. In the first batch of strawberry rhubarb pie filling I made, the result was more of a jelly than a pie filling. I lowered the amount of water, increased the amount of rhubarb and strawberries, and voila!

Dutch Style Crust for Strawberry Rhubarb Pie
Dutch Style Crust with flour, oats, sugar, butter and a touch of cinnamon

Enjoy this Dutch Style Strawberry Rhubarb Pie at your next get together or just because on June 9 (the official Strawberry Rhubarb Pie Day in the United States)!

Ingredients

Crust:

  • 2 C. all-purpose flour
  • 1 C. packed brown sugar
  • ¾ C. unsalted butter, melted
  • ½ C. quick-cooking oats
  • 1 tsp. ground cinnamon

Filling:

  • ⅔ C. granulated sugar
  • 3 Tbsp. Clabber Girl Corn Starch
  • ¼ C. water
  • 3 C. stemmed and sliced strawberries
  • 1 ¼ C. diced rhubarb
  • 1 tsp. vanilla extract
  • ½ tsp. ground cinnamon

Directions

Preheat oven to 350° F.

For the crust: Combine the ingredients using a pastry cutter; reserve 1 C. for topping. Press remaining crumb mixture into a greased 9-in. deep dish pie plate. Bake the bottom crust for 10 minutes while the filling cooks.

For the filling: Whisk sugar, corn starch and water in a saucepan until smooth; bring to a boil. Cook and stir for 1 minute or until thickened. Remove from the heat; stir in strawberries, rhubarb, vanilla and cinnamon. Pour into crust; top with reserved crumb mixture. Set in oven with a baking sheet underneath to catch any filling that bubbles out of the pie while baking. Bake at 350° F. for 40-45 minutes, or until the filling is bubbly and the crust browns on top.

Dutch Style Strawberry Rhubarb Pie
Dutch Style Strawberry Rhubarb Pie

Mixed Berry Shortcakes

Mixed Berry Shortcakes


These Mixed Berry Shortcakes are such a beautiful and delicious summer dessert. A fun way to enjoy all the summer berries is in a dessert, such as this shortcake. A classic dessert that is prepared in a unique way, in the jelly jars, to have a whole summertime feel to it!

Mixed Berry Shortcakes with Bowl of Berries


Shortcake desserts are one of my favorites! I love the combination of the fruit, the juices, shortcake and whipped topping all in one! For this recipe, Mixed Berry Shortcakes, what a fun way to celebrate so many types of berries that are ready for picking in the summer!


I love taking my kids to local berry farms and picking fresh berries right from the plants. I think it sort of stems back to when I was growing up too, my mom and grandma took us kids to the berry farms to pick often. Of course, it’s always fun to taste a few while you’re picking!


For this recipe, I am using strawberries, blueberries, blackberries and raspberries, for the mixed berries. They are mixed with just a little sugar and lemon juice to be slightly sweeter for our dessert.

The shortcake is made from scratch, dense with a sweet flavor, that really soaks up the delicious juices from the berries.


This Mixed Berry Shortcake is paired with whipped topping layers to really finish off the dessert!


Preparing these Mixed Berry Shortcakes in jelly jars really gives a fun unique feel to dessert and is perfect for summer picnics! Made to perfection showing all the delicious layers of the bright mixed berries, the dense shortcake and the fluffy whipped topping. Your mouth will be watering just looking at them! So good!

Mixed Berry Shortcake

Ingredients

Shortcake:

  • 1 1/2 C. all-purpose flour

  • 1/4 C. granulated sugar
  • 1 tsp. Clabber Girl Baking Powder
  • 1/4 tsp. Clabber Girl Baking Soda
  • 1/4 tsp. salt
  • 1/3 C. butter, cold and cut into cubes
  • 1/2 C. plain yogurt
  • 3 Tbsp. milk
  • 1 lg. egg
  • 1/2 tsp. vanilla extract
  • Coarse sugar sprinkled on top

Mixed Berries:

  • 1 pt. strawberries, cut and hulled
  • 1 pt. blueberries
  • 1 pt. raspberries
  • 1 pt. blackberries
  • 1/3 C. sugar
  • 1 tsp. lemon juice
  • Whipped topping

Directions

In a stand mixer, add the flour, sugar, baking powder, baking soda and salt and mix together until well blended. 

Add the cubed butter to the mixer bowl and mix into the flour mixture. 

In a small bowl, add the plain yogurt, milk, egg and vanilla. Mix the wet ingredients together until well blended. 

Add the yogurt mixture to the flour/butter mixture in the stand mixer gradually and mix together on low speed until everything is blended well together. 

Line a baking pan with parchment paper and using a large scoop, portion out the dough for the shortbread. One scoop of dough from the large scoop, make a nice size shortbread for jelly jars. 

Bake shortcakes at 400° F. for 18 minutes or until golden. Remove and place on cooling rack to cool completely.

While the shortcakes are baking, prepare the berries. Place the berries all together in a small bowl and add the sugar and lemon juice. Stir together well. Let sit while the shortcakes bake and cool completely, the berries will start to release their juices. 

When the shortcakes are cooled, it is time to prepare the mixed berry shortcakes in the jelly jars. 

Cut each shortcake in half. I did have to trim down each half slightly to fit better into the jar. I saved the trimmings for the middle layer. 

Add the whipped topping to a piping bag to add it to the mason jar. You can also use a Ziplock bag and cut the tip off to pipe it out of the bag. 

Layer the shortcake, mixed berries, and whipped topping in the jelly jars and then add additional berries and whipped topping to the very top of the dessert. 

Recipe makes 10 Mixed Berry Shortcakes in jelly sized jars. 

Now that they’re all put together, let’s enjoy!

Sweet and Sour Chicken

This Sweet and Sour Chicken recipe brings Chinese take-out home! Sweet and Sour Chicken is a family favorite that so many people love. It’s so easy to make and so delicious! Skip the take-out and make this tasty recipe right at home. If you’re looking for an easy Sweet and Sour Chicken recipe with delicious sticky, sweet and sour sauce, you’ll have to give this one a try! So good, even my pickiest eaters loved it! This recipe will definitely be one of our family favorites and be requested often.

This Sweet and Sour Chicken recipe starts out with breading the chicken pieces. Simply coating each piece in a mixture of flour and corn starch. Then dipping each piece in the egg. Then frying it to perfection.

Adding a mixture of green bell pepper and crushed pineapple gives this recipe a nice combination of extra flavors.

The Sweet and Sour Sauce is whisked all together and is a perfect balance of sweet and sour! It’s just the right amount of sauce for the breaded chicken pieces to be coated in and adding the amazing flavors to the chicken. The homemade sweet and sour sauce is what really takes this recipe over the top by adding all the amazing flavors it has.

This meal is a quick one if you’re needing to get a meal prepared in a hurry. Of course, I am always a fan of those! Prepared and on the table in 30 minutes and the whole family will love it! Enjoy a favorite take-out meal right at home!

Sweet and Sour Chicken 

Ingredients

For the Chicken: 

  • 1 lb. boneless chicken, tenderloin or breast, cut into 1-inch pieces
  • 2 Tbsp. olive oil 
  • 3 Tbsp. all-purpose flour 
  • 3 Tbsp. Clabber Girl Corn Starch
  • 1 lg. egg
  • 1/4 tsp. black pepper
  • 1/3 C. green bell pepper, diced 
  • 1/4 C. crushed pineapple 
  •  

For the Sauce: 

  • 3/4 C. granulated sugar
  • 1/2 C. white distilled vinegar
  • 1/3 C. ketchup 
  • 1 Tbsp. soy sauce
  • 1 tsp. garlic powder
  • 1 Tbsp. Clabber Girl Corn Starch
  •  

Directions

In a medium bowl, add the flour and corn starch and stir to combine. Dip each piece of chicken into the flour/starch mixture so it is well coated. Repeat with remaining chicken pieces so they are all coated. 

In a large frying pan, heat the olive oil.

In a small bowl, add the egg and pepper; stir to combine. Dip each flour/starch coated piece of chicken into the egg mixture and coat well. Add the coated chicken pieces into the pan of heated oil. Cook until each piece is crispy and golden brown, about 5 minutes and reaches an internal temperature of 165° F. Once cooked, remove the chicken and drain on paper towels.

In the same pan, add the pineapple and diced green pepper and cook until pepper is cooked to soften, stirring regularly. 

In the meantime, make the sauce. Add all the sauce ingredients to a medium mixing bowl and whisk together until well blended. Add mixed sauce to a medium sauce pan and bring to a low boil for 2 minutes, then remove from heat and let set a few minutes to thicken. 

Combine the cooked chicken, sauce, and the peppers/pineapple mixture and mix together. Serve over cooked rice and with steamed vegetables for a complete meal. 

Mudslide Cheesecake with BAILEYS® Original Irish Cream Baking Chips

Ingredients:

Crust:

  • 1 ½ C. graham cracker crumbs
  • 3 Tbsp. granulated sugar
  • ¼ C. butter, melted

Filling:

  • 2 C. BAILEYS® baking chips
  • ½ C. half and half
  • 24 oz. cream cheese, softened
  • ½ C. granulated sugar
  • 3 lg. eggs
  • 2 Tbsp. brewed espresso, chilled
  • 1 tsp. vanilla extract

Topping:

  • 1 C. sour cream
  • ¼ C. powdered sugar
  • 1 tsp. vanilla extract or BAILEYS® Irish Cream Liqueur
  • ¼ C. BAILEYS® baking chips, melted, optional
How to Make a Water Bath for Cheesecake

Instructions:

Preheat oven to 350° F.

In a small bowl, combine the graham cracker crumbs with sugar; pour in melted butter and stir to combine. Press mixture into the bottom of a 9” springform pan. Bake at 350° F. for 7-9 minutes. Let cool.

In a double boiler, melt the BAILEYS® baking chips with the half and half until smooth; set aside. In a stand mixer, blend together the cream cheese and sugar until smooth. Scrape sides of the bowl and turn mixer back on low. Add eggs, espresso and vanilla and mix until well blended; scraping sides of the bowl as needed. Pour in the slightly cooled BAILEYS® baking chips and half and half mixture; blend until combined. Pour mixture over the cooled crust.

Wrap the outside of the springform pan with heavy aluminum foil making sure to wrap it up the sides of the pan. Set the springform pan in a larger baking pan with at least 4-inch sides. Pour hot tap water into the baking pan until it comes up ¾ of the way up the sides of the springform pan.

Bake at 350° F. for 1 hour to 1 hour and 10 minutes; cheesecake is done when the center reaches 150° F. Turn off oven and open the door; allow the water to cool. Carefully remove pan from the oven and then remove springform pan from baking pan; remove foil. Allow to cool on a wire rack for 20 minutes then place in the refrigerator for at least 4 hours or overnight. To remove from pan, gently run a knife around the edges of the cheesecake before releasing the springform pan.

Topping: In a small bowl, stir all ingredients until well blended. Pour over the top of the cooled cheesecake and spread to the edges. If desired, drizzle the sour cream topping with melted BAILEYS® baking chips; use a knife or offset spatula to create swirls of chocolate on the top of the cheesecake. Store in the refrigerator before serving.

Mudslide Cheesecake Baileys Original Irish Cream Baking Chips

Sesame Chicken

Sesame Chicken

This Sesame Chicken recipe is so flavorful and delicious, you’ll want to add it to your meal plans. It’s one of those favorite take-out meals that can be made right at home. Pair with some vegetables and steamed rice or quinoa and you’ll have a simple, complete, and tasty meal that is budget friendly as well. You’ll love adding this easy recipe to your weekly meal plans.


This Sesame Chicken starts with pieces of chicken, I generally use chicken tenderloins or breasts and cut into bite size pieces. The pieces are then simply coated with eggs and corn starch/flour, then fried to crispy perfection and golden brown.

After the chicken is done, it is tossed in the delightful sesame sauce to create our dish and ready to serve. For best dish results, you’ll want to serve the chicken immediately, as the crispy coating will start to soften after it has been coated in the sauce.

Enjoy the sesame chicken over steamed rice with some of your favorite vegetables.

Sesame Chicken 

Ingredients:

For the chicken: 

1 lb. boneless chicken, tenderloin or breast, cut into 1-inch pieces

2 Tbsp. olive oil 

3 Tbsp. all-purpose flour

3 Tbsp. Clabber Girl Corn Starch 

1 lg. egg

1/4 tsp. black pepper

2 C. cooked rice

Sauce: 

1/4 tsp. ground ginger

1 tsp. minced garlic

2 tsp. sesame seeds

1/2 C. chicken stock 

3 Tbsp. brown sugar, packed

1/2 C. low sodium soy sauce

1 Tbsp. Clabber Girl Corn Starch 

Garnish:

1- 2 Tbsp. sesame seeds, optional

1-2 Tbsp. diced green onions, top part only, optional

Directions for Sesame Chicken 

In a small bowl, add the egg and pepper and stir to combine. Add the flour and corn starch into another bowl and stir to combine. Dip each piece of chicken into the egg mixture, then roll into the flour mixture. Repeat with all the chicken pieces so they are all coated. 

In a pan, heat the olive oil. Add the coated chicken pieces to the pan. Cook until each piece is crispy and golden brown, for 5 minutes or until the middle reaches an internal temperature of 165° F. Drain the chicken on paper towels to remove any excess oil and remove any extra oil from the pan.

For the sauce, add all the sauce ingredients to a medium mixing bowl. Whisk in the corn starch until the mixture is well combined. 

Place the crispy chicken back into the pan and pour the sauce over top in the pan. Bring the mixture in the pan to a quick boil, and then simmer for 3 to 4 minute or until the sauce has just thickened. 

Served the sesame chicken over steamed rice with your favorite vegetables. Sprinkle with sesame seeds and green onions and serve. 

Easy Sesame Chicken

https://2.bp.blogspot.com/-KfIKAIJ_j84/XHnav8c9_CI/AAAAAAAAZ7E/CeUWvB8AA7QEbK0icGtWJM6ET_-F4pMsQCLcBGAs/s1600/Pin%2Bit.png

This post is sponsored by Clabber Girl but my

 thoughts/opinions are always 100% my own

Guinness Pie

We’ve featured Guinness Pie in cooking classes and our First Friday local events. Our executive chef, Mandy Shook, walks you through making this pie at home. At heart, it is really a beef stew sealed inside flaky puff pastry-making a savory main dish your family will line up for!

  • 3 med. onions, sliced
  • 1 Tbsp. olive oil
  • salt and pepper, to taste
  • 1 sprig rosemary
  • 3 garlic cloves, minced
  • 1 Tbsp. unsalted butter
  • 2 stalks celery, finely sliced
  • 2 carrots, peeled and sliced
  • 1 C. mushrooms, sliced
  • 1 1/2 lbs. top sirloin
  • 1 Tbsp. all-purpose flour
  • 1 bottle (12 oz) Guinness® Beer
  • 2 C. white cheddar cheese, shredded
  • 2 sheets puff pastry
  • 1 egg, beaten

Saute onions in a large pan at medium high heat with a little salt, and pepper until slightly browned. Stir in the rosemary and the minced garlic. Add 1 Tbsp. butter. Add celery, carrots and mushrooms. Cook 2-3 minutes. Add the beef. Stir in 1 heaping Tbsp. flour. Season with a pinch of salt and pepper and pour in the Guinness. Cook over medium heat for about 2 hours until cooked down and beef is tender.

Remove from heat. Stir in 1 C. of shredded white cheddar cheese.

Roll out puff pastry to about 1/4-thick. Line the bottom of an oven safe bowl or pie pan that is about 4 inches deep and 8-10 inches in diameter with the puff pastry. Pour in the stew filling. Sprinkle shredded cheddar cheese on top of stew filling. Cover with another piece of puff pastry. Press around the edges so the top puff pastry is sealed to the bottom puff pastry. Score the top of the pie to vent. Brush with beaten egg.

Bake the pie at 350° F. for 40 minutes or until bubbly and golden.

Recipe by Executive Chef Mandy Shook. Watch the video on how to make Guinness Pie on our YouTube channel!

BAILEYS® Irish Coffee Cookies

Ingredients:

  • 1 C. unsalted butter (2 sticks)
  • 1 C. brown sugar, packed
  • ½ C. granulated sugar
  • 2 lg. eggs
  • ½ tsp. vanilla extract
  • 1 tsp. brewed espresso
  • 2 ¾ C. all-purpose flour
  • 1 tsp. Clabber Girl Baking Soda
  • ½ tsp. salt
  • 1 Tbsp. espresso powder
  • ¾ C. (6 oz.) BAILEYS® baking chips

Instructions:

Preheat the oven to 350° F. Line two baking sheets with parchment paper.

In a large mixing bowl, cream the butter and sugars together until thoroughly combined and the mixture becomes light and fluffy. Add the eggs, one at a time, and mix until completely incorporated. Add the vanilla, brewed espresso and mix to combine.

Add the flour, Clabber Girl Baking Soda, salt and espresso powder. Mix until thoroughly combined. Stir in the BAILEYS® baking chips.

Scoop out the cookie dough (about 2 Tbsp. size scoops) onto the baking sheet, 2-inches apart.

Bake cookies at 350° F. for 10 to 12 minutes. Yields 2 dozen cookies.

BAILEYS® Sweet and Salty Party Mix

Red White Blue Party Mix

Ingredients:

  • 7 C. Chex® cereal
  • 2 C. mini pretzels
  • ½ C. peanut butter
  • ¼ C. butter, unsalted
  • 1 ½ C. (12 oz.) BAILEYS® baking chips
  • 1 tsp. vanilla extract
  • 1 ½ C. powdered sugar
  •  

In a large bowl, combine the cereal and pretzels; set aside.

In a medium saucepan, combine the peanut butter, butter, BAILEYS® baking chips and vanilla. Whisk over low heat until melted and smooth. Pour the mixture over the cereal and pretzels and stir to coat.

Instructions:

Transfer the coated mixture to a large resealable bag. Add the powdered sugar. Seal the bag and shake well until everything is coated in the powdered sugar. Spread the mixture out on a parchment lined sheet tray and allow to cool and dry.