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Lay's Chicken & Waffles is one of the three Lay's potato chip flavors available as part of the "Lay's Do Us A Flavor" contest. That contest has ended already and I'm a bit late in posting this review. Upon looking at this bag I thought to myself, "Ewww.. Denny's and KFC combined their flavors into what might be amazing chips!" The chips are a darker yellow in color compared to regular Lay's. When opening the bag, the smell is the first thing that you notice. Maple Syrup, a very strong maple syrup smell. The flavor is also Maple syrup but doesn't taste like waffles or chicken in the slightest. Its more like pancakes and some seasonings that might be included in a chicken fry mix... But not chicken at all. Its a more meaty flavor because of how greasy the chips are. These were the most unique flavored chips I've ever eaten and not unique in a good way. The first couple chips are interesting to try, but after 5 or so you'll notice a greasy film starting to coat the inside of your mouth and tongue. After 10 chips I thought maybe something else I ate was affecting the flavor. So I tried again the next day after I got home from work.. Nope.. Disgusting. Another 20 chips in and I couldn't stomach them anymore. Should you eat these? No. I'm glad these did not win the contest. Horrible chips. They reminded me of the failed Olestra Pringles. Not because of the flavor, but because of the possible side effects caused by eating them.
I made chicken wings last night and I figured I'd share my latest recipe. Instructions to make: Honey BBQ Chicken Wings Ingredients: - Package of Chicken Wings - 2 to 2.5 lbs - A couple cups of flour - 3 eggs - KC Masterpiece Original BBQ Sauce - 1 1/4 cups - Honey - 1/4 cup - Soy Sauce - 1/8 cup Instructions: 1) Rinse off the chicken winds and cut them into three pieces, discarding the tips. I'm using a 4.5 lb package of chicken wings because half of this package are used for my Honey BBQ wings and the other half I used a McCormick Buffalo Wings Garlic and Herb dry rub. 2) Pat the chicken wings dry with paper towels. 3) Crack 3 eggs into a bowel and wisk it up to make an egg wash. 4) Once the chicken wings are mostly dry, dip them in a ziploc bag of flour to coat them, then coat both sides into the egg wash and then put them back into the flour so you have a double coating of flour. 5) Put your wings on your grill at a low temperature and cook them for about 15 minutes, flipping them once. Notice that the other half of my chicken wings look different (the ones on the left), those are the ones I patted dry and coated with the McCormick mix. 6) While the chicken wings are cooking, mix the three sauce ingredients together. You can add more honey or soy sauce to taste. With the mix I made it turned out to be a bit more of a honey/sweet&tangy sauce. 7) After the first 15/20 minutes take your flour coated wings off the grill (I did it right at the grill, one at a time) and dip them in your honey bbq sauce. Then put them back on the grill and turn the temp up to medium. Keep flipping them every 5 minutes or so and cook your wings until their internal temperature is 180 degrees. It takes about a 1/2 hour to 40 minutes. To do this easier on a grill, cook only a 2 - 2.5 lb of chicken wings at a time and place them on the top far left of the grill. Turn off the burner directly below the wings, the left one and crank the temp on the right burner to full. Because the chicken wings get cooked with indirect heat you don't need to keep flipping them constantly and they should cook faster. 8) Finished Honey BBQ Wings. They look burntish, but they taste good to me. The only problem I had was that the wings just weren't crispy. I think breaded wings cook best fried, but in the end grilled wings turned out pretty decent and the sauce tastes quite good. 9) Finished McCormick Garlic and Herb Wings. Cooking these on the grill, they turned out very crispy and tasty. Of course being a dry rub, there was no flour or sauce involved to moisten the skin. I honestly think for cooking wings on the grill a dry rub has a much better result.
Sledgstone posted a blog entry in Sledge's BlogInstructions to make: 3 different flavors of Grilled Chicken with Grilled Corn on the cob and a baked potato. Serving size: 3 people. Ingredients: - Package of boneless chicken breast, with two breasts - 3 ears of corn - 3 large potatoes - Italian seasoning - Basil seasoning - BBQ seasoning - Italian dressing Instructions: 1) Rinse off your chicken breast and cut the two breasts so you have four separate pieces. 2) Rub italian and basil seasoning on both sides of two of the pieces of chicken. (I had a request for two italian/basil ones.) 3) Put a piece of chicken in a bowl and pour a bunch of italian dressing on it to marinate it. Make sure you move the chicken around in it a little to ensure its coated good. You can then put this in the fridge for a 1/2 hour or more, but it really only needs to sit about 5 to 10 minutes in it. 4) Rub BBQ seasoning on both sides of your last piece of chicken. This seasoning from KC Masterpiece is actually pretty good on chicken as well as hamburgers. 5) Set your grill on a low flame on both burners and place your chicken on the top rack. And feel free to pour the italian dressing thats still in the bowl over that italian dressing chicken breast. 6) Let them cook for about 20 minutes and then flip them. 7) About 10-20 minutes later the chicken should be around 170 degrees inside. Use your thermametor to make sure the temperature is right. If you get it much higher than 175 or 180 the chicken will start drying out. 8) Take your corn and cut off both ends of the ear and peel away a couple layers of the husk. Then soak the corn in water for 10 minutes, making sure to move them around in the water every once in a while. 9) Have your grill on a low heat and place your corn on the bottom rack. Flip them every five minutes and let them cook for about 15-20 minutes. Because the husks were soaked, the moisture prevents the husks from catching on fire and burning, and it also provides the humidity to cook the corn. 10) Now that the corn is done, you can take it off the grill and then peel away the husk and rub butter all over it and maybe give it a dash of salt. Very tasty. You could also, remove the husk and place the corn back on the grill for another 2-5 minutes to add a little smoky flavor. 11) I forgot to start cooking baked potatoes on the grill at the beginning of all this, so I cooked 3 potatoes in the microwave. (ah, baked potato button, how I love thee, even tho each potato needs to be cooked twice.) Don't forget, you can cook the corn on the cob on the grill after your first 20 minutes of cooking the chicken so they'll be done at the same time. You could also rinse off your potatoes, wrap them in aluminum foil with some butter and cook them on the top rack of your grill alongside your chicken. Or just cook them in the microwave like I had too. And unfortunately, I do not have a picture of the completed meal. I was so hungry I forgot to take a picture. The italian dressing chicken was the most moist, because it was a liquid marinade. The other chicken was a little more dry because the dry rubs absorbed some of the moisture out. Because of that, they could a little faster and they got up to about 182 degrees. Oh well, a little Chicken & Ribs sauce for dipping took care of any noticeable dryness. mmmmmm...
Ok, so this is a modified version of one offered by Cooks Illustrated. We found that if you make it as they list it, there's not enough sauce! But we made some adjustments with the quantites, and this works out well. Very tasty and tangy, without being really tart. ----------- Ingredients 4 (5- to 7- ounce) bone-in chicken thighs, trimmed 1/3 cup soy sauce 1 (13 1/2-ounce) can light coconut milk 3/4 cup apple cider vinegar 8 garlic cloves, peeled 2 bay leaves 1 teaspoons pepper 1 scallion, sliced thin (optional garnish) Instructions 1. Toss chicken with soy sauce in large bowl. Refrigerate for at least 30 minutes and up to 1 hour. 2. Remove chicken from soy sauce, allowing excess to drip back into bowl. Transfer chicken, skin side down, to 12-inch nonstick skillet; set aside soy sauce. 3. Place skillet over medium-high heat and cook until chicken skin is browned, 7 to 10 minutes. While chicken is browning, whisk coconut milk, vinegar, garlic, bay leaves, and pepper into soy sauce. 4. Transfer chicken to plate and discard fat in skillet. Return chicken to skillet skin side down, add coconut milk mixture, and bring to boil. Reduce heat to medium-low and simmer, uncovered, for 20 minutes. Flip chicken skin side up and continue to cook, uncovered, until chicken registers 175 degrees, about 15 minutes. Transfer chicken to platter and tent loosely with aluminum foil. 5. Remove bay leaves and skim any fat off surface of sauce. Return skillet to medium-high heat and cook until sauce is thickened, 5 to 7 minutes. Pour sauce over chicken, sprinkle with scallion, and serve over rice.