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Nini...help!

mrsnj91

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mrsnj91 Explorer
mrsnj91
Posted

I tried your "fried" chicken recipe with the potato flake coating. It was good but a lot of the coating came off. Did I do something wrong when I did it? How do I get it to stay on and crunchy???

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Guest nini
Guest nini
Posted

sometimes it does tend to come off, I haven't figured out exactly what makes the difference. Someone suggested after dipping in the egg and the potato flakes to let them sit in the fridge for at least 30 minutes before baking. I also seem to have better luck when I double dip, after coating with egg and potato flakes, go back and do it again. Try those tricks and see if it helps, I know what you mean though because it has happened to me. It still tasted great so I didn't complain! LOL!

jaten Enthusiast
jaten
Posted

I've used Nini's chicken recipe several times now and had pretty good success. I think using potato flakes vs flour, the "crust" is just going to be lighter/different texture. It doesn't hold on to the chicken like some coatings, but we've been very pleased with results we get: dip chicken in egg/milk mixture then in potato flake mixture just once. I use butter in the pyrex dish and make sure that the butter is melted in the dish, so both are hot when I add chicken. Cook first side fairly well before trying to flip. 2nd side doesn't take as long. Closest thing I've found to Abner's chicken tenders since having to go gluten-free.....

Judyin Philly Enthusiast
Judyin Philly
Posted
sometimes it does tend to come off, I haven't figured out exactly what makes the difference. Someone suggested after dipping in the egg and the potato flakes to let them sit in the fridge for at least 30 minutes before baking. I also seem to have better luck when I double dip, after coating with egg and potato flakes, go back and do it again. Try those tricks and see if it helps, I know what you mean though because it has happened to me. It still tasted great so I didn't complain! LOL!

Nini

Can't believe this thread just came up. :blink:

Patti was just telling me about 5 min ago about your recipe. :lol:

Guess you posted it when i was gone.

I asked her this question and she just told me to cook the chicken with the breast side down at I THINK SHE SAID 425 DEGREES AND THE LAST 10 MINUTES USE A SPATULA AND FLIP IT OVER CAREFULLY and it's really crunchy and stays on. I don't think she used the egg tho. Maybe Patti will see this correct me if i'm wrong. The temp seems high. Maybe i got that part wrong......Hope Mrsnj wasn't cooking it for dinner. Think Patti was thinking about it.

It sounds great Nini. I'd like to cook it tomorrow nite. Hope i can get the correct temp and coating by then.

Judy in Philly

Guest nini
Guest nini
Posted

it's a great recipe! smells great while it's baking and tastes awesome when it comes out of the oven!

I may have to make it for dinner tonight! I was debating making tacos again or spagetti, but all this talk of oven fried chicken has my mouth watering!

mbg98 Contributor
mbg98
Posted
it's a great recipe! smells great while it's baking and tastes awesome when it comes out of the oven!

I may have to make it for dinner tonight! I was debating making tacos again or spagetti, but all this talk of oven fried chicken has my mouth watering!

Out of curiosity what taco shells do you use? Tacos are sounding good! We can have corn flour in any form right?

mrsnj91 Explorer
mrsnj91
Posted
  • Author

Ok Missy!!! YOU DIDN'T SAY TO PUT IT IN EGG!!!!! In the recipe I cut and pasted from here is says to dip in water and keep it wet till you cover it in the pot. flakes!!!!! <_< Hummmmm....so lets see if this is correct......

*DIP THE CHICKEN IN EGG and then into the pot. flake mixture (1cup flakes, 1/2 tsp garlic salt, 1/2 tsp paprika)

*Bake 45 min @425.

YES?

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jerseyangel Proficient
jerseyangel
Posted

In the recipe that I saw, it said to wash off the chicken and leave it wet. Then roll it in the seasoned potato flakes. That's what I did. Like Judy said, after I coated the chicken, I put it in the pan with the melted Smart Balance skin side down. I let it bake 1/2 the time, and then flipped the pieces with a pancake turner--that kept the coating intact. Then as it finished to bake, the top got nice and brown and crisp. I was going to make it again tonight, but turns out it will be tomorrow night! And it does smell fantastic while it's baking :D

Guest nini
Guest nini
Posted
Ok Missy!!! YOU DIDN'T SAY TO PUT IT IN EGG!!!!! In the recipe I cut and pasted from here is says to dip in water and keep it wet till you cover it in the pot. flakes!!!!! <_< Hummmmm....so lets see if this is correct......

*DIP THE CHICKEN IN EGG and then into the pot. flake mixture (1cup flakes, 1/2 tsp garlic salt, 1/2 tsp paprika)

*Bake 45 min @425.

YES?

LOL! That was the version for those with EGG allergies! Sorry! yeah you need to use egg (if you can eat eggs!!!)

Quick Oven Fried Chicken

  • 1-2 pounds of organic free range chicken pieces
  • 1 cup of Barbara's Instant Mashed Potato Flakes
  • ½ tsp Simply Organic Garlic Salt
  • ½ tsp Paprika
  • 4 tbsp butter or oil
  • 1 egg

  1. Preheat oven to 425
  2. Melt butter in a 13 x 9 baking pan in oven (or put the oil in the pan-don't heat the oil)
  3. Wash the chicken pieces and keep them wet
  4. mix the potato flakes, garlic salt and paprika in a bowl
  5. scramble egg and dip chicken in the egg

  6. coat the chicken pieces in the potato mixture making sure it is coated thoroughly
  7. arrange in the 13 x 9 pan and bake for 40 – 45 minutes, turn over halfway through.

jerseyangel Proficient
jerseyangel
Posted
:lol::lol: That is so funny--I didn't know there were 2 versions! The no-egg one worked well for me, so I'm going to stick with it. The secret to that one is the pancake turner! :D
Guest nini
Guest nini
Posted

The original recipe I developed for me and my family included the egg, when I wrote it down for the newsletter they wanted me to make it safe for those with egg allergies, so... out went the eggs, it still works, still tastes great, just doesn't stick to the chicken as well! So, consider the egg version the Original!

jaten Enthusiast
jaten
Posted
it's a great recipe! smells great while it's baking and tastes awesome when it comes out of the oven!

WARNING: This recipe may become habit-forming.

I could easily eat these chicken tenders a couple of times a week, and they make a great picnic. My dh and I were going to see Cirque du Soleil in Memphis last week, and because of show-time & travel-time we needed supper en route, but neither of us wanted to risk my getting glutened. I made a picnic basket with these as the main attraction. Wrapped in foil and placed in an insulated carrier, they stayed hot until we were ready to eat; with dipping sauce, carrot sticks, chips, and a couple of apples we were definitely King and Queen of the Road :)

Hubby ate so many chicken tenders, he never made it to the cookies...very unusual for the man to have to pass up dessert.

Guest nini
Guest nini
Posted

You are right, it is habit forming!

Sounds like a lovely picnic! I absolutely love mixing honey and Annie's Natural's mustard together for a honey mustard dipping sauce! Annie's gluten-free bbq sauce is great too!

penguin Community Regular
penguin
Posted

I did it like I made my crushed saltine version before dx...

Season pieces and dredge in flour (I don't remember what I used last time), then dip in beaten egg, and then into seasoned potato flakes (I posted the ranch version on here at some point). I also drizzle the butter over the pieces instead of the bottom of the pan. Works every time, and the coating gets crispy and yummy and stays on.

It's identical to my chx tender recipe from before, except for the potato flakes and a different kind of flour... and recreating ranch seasoning :ph34r:

mrsnj91 Explorer
mrsnj91
Posted
  • Author

Thanks! I'll try it again....with EGG!!! :D It was still good. I just would have liked the breading to be ON the chicken rather than me picking it out of the pan!!! LOL! I am not sure how my husband turned them. Maybe that was the problem. The tops that baked 1st had it on there but the bottom was stuck to the pan. Maybe he didn't use a turner of some sort.

Ahhhh...my goal for this week!

jaten Enthusiast
jaten
Posted
I absolutely love mixing honey and Annie's Natural's mustard together for a honey mustard dipping sauce! Annie's gluten-free bbq sauce is great too!

I'll try those next....if someone can pry my hands from the container of Comeback Sauce. This sauce and Nini's chicken tenders are absolutely unbelievable. One of life's greatest pleasures.

(The recipe below is just a guess, cause I just dump & stir until it's right)

Comeback Sauce (quick and easy)

1 1/2 c mayo

3/4 c ketchup

Couple of dashes worcestershire

4-5 shakes of chili powder

Couple dashes garlic powder

Couple dashes paprika

Couple dashes Mrs. Dash

-Adjust all ingredients to suit personal taste....you'll know when it's right.

What's Comeback Sauce and where did it come from????

Open Original Shared Link

Judyin Philly Enthusiast
Judyin Philly
Posted

HI

well I went all over trying to find some soy free mayannoise and found the canola hellmanns...finally.

ck'd alot of products and even ones i'd used before had SOY now. Be careful with the Trader Joes. :ph34r::blink:

by the time i got home at 6:00 I was too tried to try Nini's chicken but did a great chicken stir fry with a combo of white/ brown rice. it was so good.

Since i finally found the BC potato buds will have tomorrow nite.

I went on line and found a great link for more recipes to use the huge box ( only one they had)

Maybe some of you want to try some.

here's the link Open Original Shared Link

You can do some soup, meatloaf, m/p and lots of stuff.

Judy in Philly

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