Tuesday, January 20, 2009

Crunchy Oven-Baked Chicken Toes!

Lately, D has been watching the Food Network non-stop. Apparently, he saw an episode of "Chopped" one night while he was home with his dad. Ever since, we have seen just about every Food Network Show. I don't mind except it gets D thinking about food constantly and eating more. He has been going on the treadmill more frequently, thank goodness.

On a lighter note, D decided that he wanted to make something out of Rachael Ray's Cooking Rocks! 30-Minute Meals for Kids cookbook. Probably because we were watching her show when he got home this afternoon. He picked the recipe for Crunchy Oven-Baked Chicken Toes. They were very tasty even with my substitutions. We didn't have any corn flakes so I had him use corn meal instead.

Crunchy Oven-Baked

Makes 4 Servings

1 cup corn flakes cereal, any brand
1 cup plain bread crumbs
2 tablespoons brown sugar
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon allspice (the SECRET ingredient)
3 tablespoons vegetable oil
1/3 cup all purpose flour
2 eggs, beaten
1-1/2 pounds chicken breast tenders (2 packages),
cut into two inch pieces by GH (Grown-up Helper)
1/4 cup honey mustard, any brand
1/4 cup barbecue sauce, any brand

Have your GH turn on the oven to 375 degrees Fahrenheit.

Make the breading: pour the corn flakes into a pie pan or other large, shallow dish. Crush the cereal up with your hands. Mix in bread crumbs, brown sugar, salt, pepper, andn allspice (your SECRET ingredient; do not tell anybody what your secret ingredient is -- ever!).

Drizzle the vegetable oil evenly over the breading. Have the GH pour the oil out slowly. A vegetable oil bottle has a big opening, so 3 tablespoons will pour out pretty quickly, probably by the time you can count to 5, so watch the GH closely and count really loudly! Toss and turn it to mix the oil all through the bread crumbs and crushed-up corn flakes.

Pour the flour into another shallow dish, and the beaten eggs into a third. Turn the chicken in flour, then eggs, and then in the special crunchy breading. Arrange the chicken toes on a nonstick baking sheet. You and your GH should go and wash your hands now. Place the chicken toes in the oven and cook until crisp and brown all over, about 15 minutes.

When the toes come out of the oven, it's time to stir up the sauce for dipping them. Mix together honey mustard and barbecue sauce in a small bowl. Dip your hot chicken toes into your honey mustard barbecue sauce.

We ate these chicken toes with broccoli and mashed potatoes but Rachael Ray suggests Creamy Salsa Dip and Veggies and Fuji Apples and Peanutbuttery Caramel Dip. Both recipes can be found in her Cooking Rocks! cookbook.


The Creative Cook