Sunday Sticky Chicken Recipe -
Sunday Sticky Chicken Recipe

Sunday Sticky Chicken

Recipe by  

"This is my variation on Maryland-style fried chicken. Serve with hot rice and a green vegetable."

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Ingredients Edit and Save

Original recipe makes 4 to 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    1 hr

    1 hr 20 mins


  1. Preheat oven to 350 degrees F (175 degrees C).
  2. In a large resealable plastic bag, combine the flour, seasoned salt and ground black pepper. Place the chicken parts in the bag and shake to coat.
  3. Heat the oil in a large skillet over medium-high heat. Place the chicken parts in the hot oil and lightly brown quickly on all sides. Transfer chicken parts to a Dutch oven, add the milk and broth and cover.
  4. Bake at 350 degrees F (175 degrees C) for 1 hour.
  5. Remove from oven and transfer chicken to a serving dish. In a separate small bowl, combine the cornstarch and water, and mix well until the cornstarch is dissolved. Add the cornstarch mixture a little at a time to the liquid in the Dutch oven, until you reach your desired consistency. Serve this gravy over the chicken or on the side.
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Reviews More Reviews

Most Helpful Positive Review
Jan 14, 2004

I really enjoyed this recipie--the chicken was mosit and very tender. I did add additional seasonings to spice the gravy up a bit--mostly more pepper and a little sage. It's a great dish for those that miss the gravy!

Most Helpful Critical Review
Jan 14, 2004

Gravy was very bland...had to add a packet of dry chicken gravy mix to give it some flavor...however, chicken was very moist..probably will not make this again..sorry Joe


22 Ratings

Feb 02, 2004

I worried the gravy would be bland so I spiced it up. I also spiced up the shake and bake mix. I added liberal amounts of Mrs.Dash, Salt, Pepper, and Garlic Powder, also I needed more flour (1/2c). I doubled the gravy with little changes. I made it with 2c water, flour, 4 TBS corn starch, and the fried drippings from step one. This did the trick. The chicken was very moist! Very easy to make. Thanks for the good recipe! Will make again!

Sep 29, 2004

Not bad. Many viewer's said it was bland so I added Old Bay cajun seasoning and salt to give it some flavor. After browning the chicken pieces in oil I dipped them in the coating mix again to make them more sticky and a bit thicker texture cause I remove the skin from the chicken pieces.

Sep 19, 2003

This was YUMMY! Even my 12 year old liked it. We're not gravy eaters but even the gravy was absolutely delicious! Thank you for submitting it!

Mar 17, 2013

This is hard to rate - overall we were pleased with the final product but that is based on making some changes. I used "Chicken Seasoning" from Heather's Fried Chicken on this site, in the flour to coat the chicken and then more in the gravy. (chicken seasoning mix: Stir together 2 tablespoons black pepper, 2 tablespoons garlic powder, 1 tablespoon paprika, and 1 tablespoons kosher salt.) I heated homemade chicken stock in the dutch oven - added the milk and simmered it before adding the seared chicken. For the chicken I just halved the chicken and cooked one half, it was not submerged in the gravy, just simmered in it. The gravy did need some more seasoning. I am glad I made this - it has been waiting for a picture for a long time. Not sure if I would make it again though.

Feb 10, 2004

I am not sure what was supposed to be sticky about this chicken, but it did not go over well with my family. The gravy was VERY thin...the cornstarch mixture did nothing to thicken it. I think if I make this again I will use less water and broth in order to have a thick gravy.

Jan 14, 2004

This recipe was very bland, but the chicken was very tender and was SO easy to make that I had to give it 4 stars. It's a good recipe, but I would serve it with a side dish that has a little kick!


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  • Calories
  • 691 kcal
  • 35%
  • Carbohydrates
  • 25.2 g
  • 8%
  • Cholesterol
  • 167 mg
  • 56%
  • Fat
  • 38.8 g
  • 60%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 56.3 g
  • 113%
  • Sodium
  • 361 mg
  • 14%

* Percent Daily Values are based on a 2,000 calorie diet.

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