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How To make Snacks To Go: Chicken Finger Packets
2 tb Soy sauce
1 tb Dijon mustard
1/4 ts Pepper
1 c Tzatziki [below]
5 Tortillas, 7-inch
5 Boston lettuce leaves, or
-leaf lettuce 1 Sweet red or green pepper
TZATZIKI:
1 1/3 c Plain yogurt
1/3 English cucumber
1/2 ts Salt
2 ts Olive oil
2 ts Lemon juice
1 Garlic clove, minced
1/4 ts Pepper
Tip: instead of preparing Tzatziki sauce, you can buy it or make a substitute of 2/3 cup plain yogurt or 1/3 cup light mayonnaise. Tzatziki: Line sieve with double thickness of cheesecloth; set over bowl. Add yogurt; refrigerate to drain for at least 3 hours or up to 24 hours or until reduced to about 1 cup. Peel and grate English cucumber into another sieve; sprinkle with half of the salt. Let drain for 1 hour. In small bowl, stir together drained yogurt and English cucumber, remaining salt, oil, lemon juice, garlic and pepper. [makes 1 cup] Chicken Finger Packets: Cut chicken into 3x 1/2-inch strips. In bowl, stir together soy sauce, mustard and pepper; add chicken and toss to coat well. Arrange on foil-lined baking sheet; broil for 5-7 minutes or until chicken is no longer pink inside. Spread about 3 tb tzatziki over each tortilla. Evenly divide chicken among tortillas, arranging vertically in centre of tortilla and leaving 1-inch border uncovered at bottom. top chicken with lettuce leaf; arrange sweet pepper vertically over top. fold up border over filling; fold 1 side into centre, then overlap with opposite side. Wrap tightly in plastic wrap. [Packets can be refrigerated for up to 3 hours.) Tzatziki: Per 2 tb: about 40 calories, 2 g protein, 2 g fat, 3 g carbohydrate Chicken Finger Packets Per serving: about 305 calories, 28 g protein, 7 g fat, 32 g carbohydrate excellent source calcium, good source iron. Source: Canadian Living magazine, Jan 95 Presented in article by Riki Dixon "Portable Meals: Snacks to Go" [-=PAM=-] PA_Meadows@msn.com
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These Chicken Cordon Bleu Foil Packets are SO easy with just 10 minutes prep! They’re easy to prep ahead and make a great camping meal, can be cooked on the grill or in the oven. A true one “pack” meal! With step by step recipe video.
RECIPE:
Fresh Chicken Nuggets
#shorts #chickennuggets #chicken
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Thanks to Laura at Wild Robbins Farm for allowing me to raise Nugget! To be clear, this video is a joke and I did not personally eat Nugget. Go check them out:
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Fast Dipping Sauce | 1 Minute Dipping Sauce | Dipping Sauce for Chicken Nuggets or Tenders #sauce
Chicken nuggets are cooking in your oven and you are really craving a homemade dipping sauce. But you’re pressed for time and you want to make that dipping sauce in a flash. Try out this fast Dipping sauce for chicken nuggets. All it takes is 4 ingredients. It’s quick, easy – you can prepare it in less than 1 minute - and it’s pretty darn tasty. As an added bonus – this sauce works really well as a sandwich sauce, or to dip vegetables or fries. Give this fast dipping sauce a shot and let me know how you liked it.
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The Best Chicken Tenders and Homemade Ranch I've Ever Made
Sometimes all I want to eat is chicken tenders with homemade ranch dressing, and this combo was honestly as good as it gets.
Video edited by: nomaeditz@gmail.com
Chicken Tender Brine (enough for 1 1/2 - 2 pounds of chicken):
2 cups buttermilk
1 cup pickle juice
1 cups Frank’s red hot
1 tbsp smoked paprika
Breading Situation:
1/3 cup all-purpose flour with 1 tbsp onion powder
2 eggs whisked
2 cups panko bread crumbs
Homemade ranch:
1 cup mayonnaise
1/2 cup sour cream
3/4 cup buttermilk
3 tsp onion powder
1 tsp garlic powder
1 tsp sugar
1/2 tsp msg
1/2 tsp salt
2 tsp white vinegar
1/4 cup chopped parsley
1/4 cup chopped dill
1/4 cup chopped chives
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Chicken Nuggets Recipe
Learn how to make the best chicken nuggets. These homemade chicken nuggets are crispy on the outside and juicy on the inside. This recipe is easy to follow and everyone loves it.
Full printable recipe + tips:
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Ingredients:
For the chicken mixture:
2 Chicken breasts (600g), cut into small chunks
1 teaspoon Salt
1/2 teaspoon Pepper
1 teaspoon Garlic powder
1 teaspoon Paprika
3 tablespoons Breadcrumbs
For the coating:
Breadcrumbs
Flour
3 Eggs
Salt to taste
Pepper to taste
Garlic powder to taste
Directions:
1. To a bowl of a food processor or high powdered blender place chicken chunks, salt, pepper and garlic powder and breadcrumbs. Pulse until combined.
2. From the mixture shape nuggets patties. Arrange them on a cutting board and freeze for 10-15 minutes.
3. Prepare 3 bowls: in the first bowl mix flour with spices, in the second bowl whisk eggs, in the third bowl place breadcrumbs.
4. Coat each nugget in flour, then dip in beaten eggs, then coat with breadcrumbs.
5. Heat oil to 180C (350F).
6. Fry chicken nuggets, in batches, in hot oil until golden and cooked through, about 5-6 minutes.
7. Remove from oil and transfer to paper towels to drain.
8. Serve with your favorite dipping sauce.
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