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Marinated chicken nuggets by vivian muia serves: 6	No ratings Rating Details Rate this recipe Printable View Print Index Cards

Another day, another twist. This is an embellishment of Jes Mostek's Crunchy Homemade Chicken Nuggets. I'm basically going to swap the salad dressing with a marinade recipe. Kudos to Jes for making me break my resolution not to bake this early in the year!

Ingredients:

1.50 kg

boneless, skinless chicken

marinade (two options provided below)

3 c

corn flakes

Oil for cooking (spraying oil is better)

Directions:

Directions for Lemon and Rosemary Marinade:

* 8 medium sized lemons
* 0.75 cup fresh rosemary (6 tablespoons dried rosemary)
* 1/2 cup of olive or salad oil
* 2 T garlic, crushed
* 1 T ginger, crushed
* 1 t cumin
*1/2 t black pepper
* 1 t seasoned salt

Preparation:
Cut lemons in half and squeeze out the juice into a nonreactive bowl or resealable plastic bag. Throw in the lemon halves and remaining ingredients. Mix together well. Great for chicken. Marinate for at least 4 hours and at most 48.

Directions for Orange and Onion Marinade:

* 1/3 cup orange marmalade
* 3 green onions, finely chopped
* 1/4 cup white wine
* 1 tablespoon olive oil
* 1 tablespoon cider vinegar
* 1 teaspoon Worcestershire sauce
* 1/2 teaspoon soy sauce

Preparation:
Place all ingredients in a medium saucepan. Simmer on low heat until marmalade has thinned and all ingredients are combined. Allow to cool completely before using as a marinade.

NB: Use one of the two options above for the marinade.

Rinse chicken and pat dry with paper towels. Slice chicken breasts into 2-inch pieces.

Marinate chicken pieces in marinade or a cup of your favorite salad dressing (as per the original recipe) for one hour or up to 48 hours, refrigerated.

Pre-heat the oven to 375°F.

Prepare the crunchy crust by crushing the corn flakes in a gallon-sized plastic zipper bag.

Cover a cookie sheet or baking pan with aluminum foil and spray or brush with vegetable or olive oil.

Drop chicken, a few pieces at a time, into the bag and shake thoroughly to completely coat. Remove chicken pieces from bag, shaking excess mixture from each piece.

Place coated chicken pieces on prepared pan.

Bake for about 25 minutes or until crunchy on the outside and cooked through. Serve with your choice of dipping sauces OR with sweet potato fries.

Spicy sweet potato fries, also embellished

Kids will love to help with this recipe, but make sure they wash their hands thoroughly after handling the spices. You don't want them to get any of that chili powder in their eyes!
Ingredients:
1.5 kg sweet potatoes
1 tsp. ground cumin
2 tsp. seasoned salt
1/4 tsp. chili powder
6 T. olive oil
Directions:
In a small bowl, combine cumin, salt, and chili powder with olive oil. Set aside.

Preheat oven to 400°F.

Scrub or peel potatoes, cut each in half lengthwise, and cut each half into several long skinny slices.

In a large bowl, combine the cut potatoes, with the spice mixture. Toss until potatoes are evenly coated.

Place the potatoes on a baking sheet, making sure that potatoes lay in a single layer. Place baking sheet on the middle shelf of the oven.

Bake for 20-30 min at 400°F, until potatoes are cooked through and edges start to crisp and brown. Serve immediately.

Categories:

Poultry