This is comfort food at its best. Chicken with a crispy, crunchy crust slathered in barbecue sauce. It goes beyond your normal chicken nuggets dipped in your favorite barbecue sauce. I completely coat the chicken in the sauce and you have a whole new level of deliciousness. Now, how would you like to win my favorite barbecue sauce to try out this recipe? You would, well you are in luck, I am giving away 2 bottles of Pine Ridge Barbecue Sauce in the regular and jalapeno flavors. I am partial to the Pine Ridge brand because it’s my original recipe and it’s still being made in small batches by the Herbadashery. Creating a sauce and developing it into a business that I later sold has been one of my favorite experiences. I appreciate you stopping by to look at my recipes and love all of the comments. I think it’s beyond great to win something and even better to give things away. So thanks for stopping by and if you leave a comment you are automatically signed up to win some of the best barbecue sauce on the planet, if I do say so myself!
The skinny on the giveaway.
LEAVE A COMMENT ON THIS POST NAMING YOUR FAVORITE BARBECUE SAUCE.
BECOME A FAN ON FACEBOOK AND LEAVE ANOTHER COMMENT LETTING ME KNOW YOU ARE A FAN.
I WILL CHOOSE A WINNER AT RANDOM. ENTRIES WILL BE ACCEPTED THROUGH SEPTEMBER 17, 2010 AT 8:00 PM PACIFIC TIME.
I created the Pine Ridge Barbecue Sauce and sold the business to the Herbadashery. I am sponsoring this giveaway. I purchased the bottles of sauce myself and receive no compensation for this. I suppose it’s a little like tooting my own horn just for fun. That’s okay isn’t it?
Congratulations to Catherine “hickory smoked bbq sauce!”
Barbecued Chicken Fried Chicken
1 1/2 pounds boneless chicken breasts, cut into 1 to 1 1/2- inch strips
1 1/2 cups all purpose flour
1 tablespoon seasoning salt
1 teaspoon black pepper
1 cup milk
1 egg, beaten
vegetable oil for frying
1 1/2 cups barbecue sauce
In a shallow dish, I like to use a pie plate, mix flour, season salt and pepper together. In a separate dish mix milk and egg together. Dredge chicken in flour, then milk and egg mixture and then into flour mixture again until completely coated. Shake off excess flour and repeat with remaining chicken strips. Heat oil in a deep skillet or dutch oven to 350 degrees. Fry chicken a few strips at a time, turning to brown on both sides, until cooked through. Remove from oil and drain on paper towel lined plate.
Warm barbecue sauce and dip fried chicken strips into barbecue sauce turning to completely coat. Tap off excess and place into serving dish. Repeat with remaining chicken.