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Old 01-23-2009, 05:27 AM   #1
Dottie
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Spicy Chicken "nuggets" or tenders

Kind of a buffalo style chicken with a twist.

For 1lb chicken tenders or breast cut into nuggets:
1tsp tabasco or other hot sauce
1/2 cup plain yogurt
1T mayonnaise
1/2tsp chili powder (it doesn't sound like much but don 't leave it out)
pinch garlic powder
pinch pepper to taste

1 cup kraft parmesan cheese
*oil for frying optional

Mix yogurt, mayo, hot sauce and spices. Toss the chicken in this mixture then toss with the parmesan cheese. Refrigerate 30 minutes to set the coating.
To fry: heat about 1/4" of oil in a skillet and fry until browned, about 3 minutes, then turn and finish cooking through.
To bake: Preheat oven to 400f. Spray a cookie sheet with cooking spray and place chicken in a single layer. Bake for approx 10 minutes, then turn the chicken over and bake another 15 minutes until cooked through.

I serve this with a coleslaw:
6 cups shredded cabbage
1 cup shredded fresh spinach
1/2 cup sliced radishes
1/2 cup Kens blue cheese dressing mixed with 2T vinegar and 1/4tsp tabasco or other hot sauce
salt and pepper to taste

Toss everything but the cabbage and let sit 10 minutes then toss with the cabbage.
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Old 01-23-2009, 06:25 AM   #2
tim964
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Sounds great Dottie. I make chicken tikka that marinates in yogurt, and it does sort of cling and make a coating. I definetely need to try this! I bake the tikka, and would probably bake this as well, but I'm wondering whether or not you have tried frying this and if so, does it come out crispier??

Tim
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Old 01-23-2009, 06:31 AM   #3
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the time I fried it I didnt really care for the texture, was better baked IMO.
But maybe if I had scraped the excess yogurt off before tossing with the cheese to fry it might have worked better

Edit: If I did that I'd suggest letting them marinate in the yogurt mixture a lot longer to pick up the flavors better.
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Old 01-23-2009, 09:33 AM   #4
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MAN, THIS SOUNDS GREAT! What a different take on Slaw.....I'm thinking this is on the menu for Sunday!
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Old 01-23-2009, 09:47 AM   #5
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Sounds yummy and I have all of the ingredients too!! It's on the menu for this weekend.
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Old 01-25-2009, 03:39 PM   #6
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Sounds so good I made it for tonight. . .it's in fridge now--the chicken, getting ready for the oven.

Thanks Dottie.

Perfect Superbowl food. A week early!
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Old 01-25-2009, 06:21 PM   #7
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This sounds yummy!
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Old 01-26-2009, 06:57 AM   #8
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I made these last night, and they were great! I took a little creative license with Dottie's recipe - I didn't measure the yogurt or mayo, but I would guess it was about the same amount as what Dottie posted. I also used more than a teaspoon of Franks red hot (probably about 1/4 cup), and I added some cayenne pepper in addition to the garlic and chili powders. I added about 3/4 to a cup of parm after the chicken had marinated for about 5 hours and let it sit with the parm for about 3 hours (while I went to see Slumdog Millionaire). Came home and I broiled the chicken "nuggets" which got nice and brown, but unfortunately, after turning them, they stuck to the pan even though I sprayed it with no stick spray. They were great dipped in blue cheese dressing. I think next time (and there will be a next time) I will bake them and for extra insurance, I'll bake them on a silicon mat.

Tim

edited to say that these had a mild kick, they were not hot. Next time I will be adding some sambal olek or sirachi sauce to the marinade to kick up the heat!

edit # 2 to say that after thinking about it, I would still broil these next time, but I would line the pan with Reynolds no stick foil before broiling. That way the coating would stay where it is supposed to!

Last edited by tim964; 01-26-2009 at 07:08 AM..
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Old 01-26-2009, 07:57 AM   #9
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Thanks Dottie!!

I will try this with Boneless Chicken Strips this upcoming weekend..Just plan reg yogurt and Kraft Parmesan in the bag or the powdered??

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Old 01-26-2009, 08:42 AM   #10
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Thanks for the ideas Tim, I bet broiling would work well!

Quote:
Originally Posted by mac24312 View Post
Thanks Dottie!!

I will try this with Boneless Chicken Strips this upcoming weekend..Just plan reg yogurt and Kraft Parmesan in the bag or the powdered??

HUGS!
Plain regular yogurt(not fat free if you can avoid it lol) and the green can kraft parmesan
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Old 01-26-2009, 04:24 PM   #11
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Dottie, we loved these.

I think they are a cross between tandoori chicken and hot wings.

Yummy!

Will make again.

Janie
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Old 01-26-2009, 04:30 PM   #12
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Old 01-27-2009, 02:29 PM   #13
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Old 02-10-2009, 04:53 PM   #14
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this is in the oven right now....and smells wonderful!

Edit:

Technique: baking

Verdict, flavor is good, I'd do this again but would like a bit more "kick" - I can do that with more hot sauce.

Ended up with a thin sauce on bottom - does frying work better? I'd like the parmesan to stick a bit more to the chicken for more of a crust - I have used parmesan to fry and get good results.

I ate about 4-5 strips and will probably let it cool down and then cut into bite size pieces and toss in the sauce for max. flavor.

Any other tweaks or suggestions?
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Last edited by sbarr; 02-10-2009 at 05:14 PM..
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