Baked chicken nuggets using cream cracker crumbs
Cream crackers are one of the most common biscuits eaten in a Malaysian home. There are many ways to eat them. You may dip them in a cup of milo or spread some kaya (Malaysian egg yolk jam) on them.
Have you ever wonder how your chicken nuggets will taste like if you substitute bread crumbs or Japanese panko with cream cracker crumbs?
Watch until the end of the video. You will be amazed by the outcome!
Ingredients:
330-350g boneless skinless chicken breast meat
1 tsp salt
1 tsp sugar
A pinch of black pepper crush
1/2 tsp corn starch mix with 1tsp of water
12pcs cream crackers
2 tablespoon of cooking oil
One egg
50g corn flour
Step 1: Sliced chicken to 1cm thick and cut into bite sizes.
Step 2: Marinate chicken with salt, sugar and black pepper for at least half and hour.
Step 3: Crush cream crackers into crumbs using a grinder or food processor or put in a thick bag, use a rolling pin to roll over the biscuits or smash them.
Step 4: Heat up a pan with 2 tablespoons of cooking oil, fry the cracker crumbs until brownish. Turn off the gas,set aside.
Step 5: Pre-heat oven to 200degree celsius for 10mins.
Step 6: Coat chicken with corn flour,then egg, lastly cracker crumbs.
Step 7: Baked chicken at 200degree Celsius for 20minutes.
Graham Cracker Crumbs
This simple skill video demonstrates a good method & formula for a homemade graham cracker crumb(s) preparation. This item can be used for lining baking pans for cheesecakes, pies, tarts etc… This mixture can also be mixed or blended with cookie crumbs to create other taste profiles as well as being used as a “sprinkle” or ice cream ingredient. In some cases, you can apply this method exclusively to cookie crumbs without graham crackers.
#Lazycook | cracker crumb quiche
Here we are again, ready for some afternoon delight!
This delicious quiche that takes 10 min to prep and 40 min to be devoured. Can you wait?
Recipe: 2 cups ritz crackers, 3 tablespoon butter, olive oil, curry, paprika and salt. Remember that the crackers are usually salted, so go easy!
For the filling, as per usual, you can create your own magic. I used: 2 eggs, 1 cup milk, 1 spoon flour, garlic, bacon, tomato, olives, parsley & feta cheese.
What are you waiting for? Go COOK!
Peanut Butter Crumble
Full recipe available at
*Ingredients*
graham crackers, vegetable oil, instant cake mix, butter, peanut butter
*Recipe*
Preheat the oven to 350 degrees F/180 degrees C.
Put the crackers in the blender and crumble them.
In a bowl, put the eggs and the vegetable oil.
Whisk the eggs.
Add the instant cake mix and combine it with the eggs using an electric mixer.
Grease with butter a baking tray.
If you want, coat the tray with breadcrumbs.
Put the graham crackers crumbs in the baking tray and press it with a spoon on the bottom.
Pour half of the chocolate filling in the tray and spread it all over the crumbs.
Add a layer of peanut butter.
Add the remaining chocolate filling.
Break the waffle into small pieces, put it in a food processor to make crumbs.
Sprinkle the waffle crumbs on the chocolate cream.
Bake the dessert for 20 minutes.
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Baked Fish Cod, with a wine butter sauce and crumb topping
Baked Fish Cod, with a wine butter sauce and crumb topping
Today's dish is one of my favorites for fish, its very tasty.. give it a try :)
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How To Make GRANDPAS CRACKER CRUMB STUFFING - Day 16,476 - Thanksgiving Series Part 9
Robert Jones shows you how to make this stuffing for any kind of bird. Think of it as a building base to add your favorite ingredients to. Leave some extra room in your turkey so it does not explode.
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Cracker Crumb Stuffing
6 Cups Saltine Crumbs, unsalted tops
12 Tablespoons Butter, unsalted
1-1/2 Cup Chicken or Turkey Stock, hot
3/4 Teaspoon Black Pepper, ground
1-1/2 Teaspoon Salt
1-1/2 Teaspoon Poultry Seasoning, ground
2 Tablespoons Sage, fresh, minced (or, double the poultry seasoning)
1 Onion, brown, diced
Add-Ins: Water chestnuts, celery, pecans, nuts, oysters, etc.
Crush the sleeves of crackers, and measure out. Add spices and salt and toss well. Melt butter and sauté the onions and other fresh vegetables (if using) until soft. Pour into crumbs and mix gently. Add the stock and fold gently. Transfer to a baking dish and cover with lid or foil. Bake for 20-30 minutes at 350F, just warming through and serve. If you are using as a stuffing in a turkey or chicken, be sure to allow room for swelling.