Cheddar Goldfish Chicken Recipes

CHEDDAR BAKED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Coat a medium baking dish with 1/4 cup melted butter.
• In a bowl, mix the flour, salt, pepper, and garlic powder. In a separate bowl, beat together the egg and milk. In a third bowl, mix the cheese, bread crumbs, cereal. Dredge chicken pieces in the flour mixture, dip in the egg mixture, then press in the breadcrumb mixture to coat. Arrange in the prepared baking dish. Drizzle 2 tablespoons butter evenly over chicken.
• Bake 35 minutes in the preheated oven, or until coating is golden brown and chicken juices run clear.

GOLDFISH BREADED CHICKEN TENDERS

Steps:

• 1. Put crackers in a food processor and pulse until they are crumb-sized or crush in a plastic storage bag with rolling pin. Place crushed crackers in a bowl.
• 2. Add parmesan cheese, pepper and paprika and mix together with crushed crackers. Melt butter in a separate bowl.
• 3. Dip chicken in butter and roll in cracker mixture to coat. Place chicken on a foil lined cookie sheet, sprayed with non stick spray.
• 4. Pour remaining butter over chicken pieces and bake at 375 degrees for 20-25 minutes. Remove from oven and flip. Bake for another 10 minutes or until golden brown and cooked through.
• 5. Serve alone or with dipping sauce of your choice!

CHEDDAR GOLDFISH CHICKEN

Steps:

• Turn the goldfish into goldfish crumbs. This can be easily done in a food processor - or just put them in a zip top bag and pound on 'em with your fist. Add fresh ground pepper if you like.
• Cut the chicken into 1 oz. strips.
• Open the eggs and mix in a little water to make an egg-heavy eggwash.
• Put oil (1/3 in.) in the skillet and heat to about 300-350 degrees.
• Dredge chicken in eggs, roll in crumbs then place in oil. Cook about 5 mins on each side until golden brown, delicious and thoroughly cooked.
• Serve with BBQ sauce, but not necessary.

CHEDDAR CHICKEN TENDERS WITH WILTED SPINACH

Steps:

• Put oven rack in lower third of oven and preheat oven to 475°F. Brush a large shallow baking pan with oil (2 tablespoons).
• Pulse crackers in a food processor until finely ground, then transfer to a wide shallow bowl and stir in 1/2 teaspoon pepper. Toss tenders with mustard in a large bowl until coated, then dredge, 2 at a time, in cracker crumbs until evenly coated. Arrange tenders in 1 layer, without crowding, in oiled pan. Bake, turning over once, until golden brown, about 15 minutes total.
• Meanwhile, melt butter in a 5- to 6-quart heavy pot over moderate heat, then cook spinach, covered, turning with tongs, until spinach is just wilted, about 2 minutes. Stir in salt and remaining 1/4 teaspoon pepper, then serve spinach with chicken.

GOLDFISH CRUSTED CHICKEN FINGERS

Steps:

• Preheat oven to 425 degrees Fahrenheit.
• Line a baking pan with foil and spray foil with nonstick cooking spray.
• Place the crushed Goldfish in one dish and the dressing in a separate dish.
• Dip chicken tenderloins into the dressing (allow excess to drip off) and then dip into the crushed crackers; place the tenderloins on the baking pan.
• Bake for 10-15 minutes or until chicken is no longer pink inside.
• Serve with additional ranch dressing if desired.