Cheddar Goldfish Chicken Food
CHEDDAR GOLDFISH CHICKEN
Make and share this Cheddar Goldfish Chicken recipe from Food.com.
Provided by Michael Shuster
Categories Lunch/Snacks
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Turn the goldfish into goldfish crumbs. This can be easily done in a food processor - or just put them in a zip top bag and pound on 'em with your fist. Add fresh ground pepper if you like.
- Cut the chicken into 1 oz. strips.
- Open the eggs and mix in a little water to make an egg-heavy eggwash.
- Put oil (1/3 in.) in the skillet and heat to about 300-350 degrees.
- Dredge chicken in eggs, roll in crumbs then place in oil. Cook about 5 mins on each side until golden brown, delicious and thoroughly cooked.
- Serve with BBQ sauce, but not necessary.
Nutrition Facts : Calories 777.4, Fat 46.7, SaturatedFat 12.1, Cholesterol 182.6, Sodium 955.5, Carbohydrate 49.7, Fiber 2, Sugar 0.4, Protein 37.9
GOLDFISH CRUSTED CHICKEN FINGERS
I haven't tried this yet but it sure seems like a good (and interesting) recipe! This only contains 3 ingredients..chicken tenderloins, cheddar goldfish crackers, and buttermilk ranch dressing. The best part is that this is a quick meal that only takes 20 minutes to complete. This recipe comes from the Better Homes and Gardens cookbook.
Provided by StephanieNS
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 425 degrees Fahrenheit.
- Line a baking pan with foil and spray foil with nonstick cooking spray.
- Place the crushed Goldfish in one dish and the dressing in a separate dish.
- Dip chicken tenderloins into the dressing (allow excess to drip off) and then dip into the crushed crackers; place the tenderloins on the baking pan.
- Bake for 10-15 minutes or until chicken is no longer pink inside.
- Serve with additional ranch dressing if desired.
CHEDDAR CHICKEN TENDERS WITH WILTED SPINACH
Categories Food Processor Chicken Leafy Green Mustard Bake Quick & Easy Gourmet
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Put oven rack in lower third of oven and preheat oven to 475°F. Brush a large shallow baking pan with oil (2 tablespoons).
- Pulse crackers in a food processor until finely ground, then transfer to a wide shallow bowl and stir in 1/2 teaspoon pepper. Toss tenders with mustard in a large bowl until coated, then dredge, 2 at a time, in cracker crumbs until evenly coated. Arrange tenders in 1 layer, without crowding, in oiled pan. Bake, turning over once, until golden brown, about 15 minutes total.
- Meanwhile, melt butter in a 5- to 6-quart heavy pot over moderate heat, then cook spinach, covered, turning with tongs, until spinach is just wilted, about 2 minutes. Stir in salt and remaining 1/4 teaspoon pepper, then serve spinach with chicken.
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