A delicious fresh chicken bar is an amazing idea for a Chanukah party or any other occasion.
Your guests can help themselves and build a delicious sandwich or salad using their favorite toppings and sauces. There are plenty of healthier choices here as well.
A big advantage of making food bars at a party is that the complete meal is there for taking. No back and forth for each course- lending the hostess more time to be part of the party.
This Warm and Cozy Chanukah Decor goes beautifully with this setup.
Famous throughout Lakewood, NJ and beyond, Mike’s Chicken has become the go-to place for delicious and unique chicken flavors. Each variety is scrumptious with that perfect crunch!
Aside from providing a selections from his menu for his setup, Mike has also shared with us two of his secret recipes (below)- his famous Corn Dogs and Crunchy Coated Chicken.
We used glass vases and bottles with narrow openings (Hobby Lobby) and filled them with eucalyptus and water. The club candles fit right into the openings.
Photography by Hudi Greenberger
This article originally appeared in Family First
Mike's Chicken Bar
Ingredients
Corn Dogs:
- 8-6" Hot Dogs
- 1 cup All-Purpose Flour
- ⅔ cup Yellow Corn Meal
- 2 Tbsp Sugar
- 1 tsp Baking Powder
- ¼ tsp Baking Soda
- 1 tsp Kosher Salt
- 1 cup Soy Milk
- 1 Egg beaten
- Canola or Vegetable Oil, for frying
- Wooden Skewers
Crunchy Coated Schnitzel
- 4 Large Chicken Breast, sliced in half horizontally
- 1 ½ cups All-Purpose Flour
- 1 ½ Tbsp Salt
- 1 Tbsp Garlic Powder
- 1 Tbsp Onion Powder
- ½ Tbsp Sweet Paprika
- 4 Eggs beaten
- 6 cups Corn Flakes, or Corn Flake Crumbs
- Canola Oil for frying
Instructions
Corn Dogs:
- In a large bowl whisk flour, sugar, cornmeal, baking powder, baking soda and salt. Add soy milk and egg, and whisk until smooth batter is formed. Set aside.
- Pour oil into an 8 qt pot or Wok to a depth of 2".Heat over medium high heat until a deep-fry thermometer reads 350 degrees F.
- Cut hot dogs in half to form 2 - 3" sections, skewering each piece.
- Dip skewered dogs into batter and fry until golden brown about 2-3 minutes. Transfer finished corn dogs to paper towels to drain. Repeat with remaining dogs.
Crunchy Coated Schnitzel:
- In a mixing bowl combine all dry ingredients (besides for cornflakes) and mix with a whisk until incorporated.
- In a separate bowl add beaten eggs then add sliced chicken breast
- Slowly add dry mixture to egg and chicken until a thick batter is formed around the chicken breast.
- Proceed to take each piece of chicken and dip into the cornflakes. Set aside on a sheet pan or wire rack.
- Pour oil to a depth of "2 into an 8 qt pot or Wok over medium high heat until a deep fry thermometer reads 350.
- Slowly add coated chicken breast 1 by 1 being careful not to overcrowd or overlap in the pan. Fry until golden brown for about 3 minutes. Set aside on paper towel to drain. Repeat with remaining chicken breast.
Find your supplies here...
2 Responses
Is this a practical setup, all the food would be cold?
Yes, the fresh chicken tastes very good at room temperature too!