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10 OUR YUCAIPA | JANUARY 2015 Lil' Chicken Sliders… Everyone loves these! • 3 cups chicken breasts, cut up in bite sized pieces • 1 1/2 cups buttermilk • 2 cups flour • 4 tablespoons powdered sugar • 3 teaspoons salt • 1 1/2 teaspoons pepper • canola or vegetable oil Place the chicken in a ziploc bag, pour the buttermilk in and seal the bag. Store the bag in your refrigerator for 2-4 hours, allowing the chicken to marinate. While your chicken is marinating, in another gallon sized ziploc bag combine all dry ingredients. Mix well. Set aside. When you are ready to cook start heating oil over medium high heat (try to keep it at 375 degrees). Make sure your temp is always around here when cooking chicken. There should be about 2" of oil in your pan. Once the oil is heated up, using tongs, remove chicken from buttermilk and place in flour mixture. Seal bag and shake until all chicken pieces are evenly coated. Take about 8 pieces of chicken and place in oil. Cook until golden brown turning them about halfway between cooking times. It takes mine about 4 1/2 minutes total but time may vary. Remove from oil and drain on paper towel. Serve on slider buns with ranch, buffalo, or whatever toppings you choose. No-Bones Chicken Wing Dip Delicious - no bones about it! • 1 package (8 ounces) cream cheese, softened • 2 cups (16 ounces) sour cream • 1 cup blue cheese salad dressing • ½ cup buffalo wing sauce • 2 ½ cups shredded cooked chicken • 8 ounces shredded mozzarella cheese • Baby carrots, celery, Fritos, or crackers In a large mixing bowl, beat the cream cheese, sour cream, salad dressing and buffalo wing sauce until blended. Stir in chicken and mozzarella cheese. Transfer to a greased 2-qt baking dish. Cover and bake at 350 degrees for 25-30 minutes until hot and bubbly. Serve warm with carrots, celery, crackers, or your choice of side. Super Bowl Recipes By Stacey Parr

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