Tag: paprika

• 

  PK’s Panko Cheese Chicken Tenderloin Nuggets

  I am always looking for meals that my lads will wolf down without complaints. I am happy to say that I can’t make enough of these baked chicken and cheese nuggets.

  Let me know how you fare and there are more kid (and big kid) friendly meal links at the end of the post.

  Steps

  1. Cutting and coating the chicken nuggets
  2. Cooking the nuggets
  3. Serving

  Ingredients

  • ~600g chicken tenderloins
  • 2 Tbsp butter, melted
  • Nugget coating mix:
    • 1 cup Parmesan cheese, crumbled
    • 2 cups Panko breadcrumbs
    • 1 pinch garlic powder
    • 1 pinch paprika powder
    • Black peppercorns, cracked, to taste
    • Table salt, to taste

  Equipment

  • 1 chef’s knife
  • 1 chopping board
  • 2 mixing bowls
  • 1 baking tray, lined with baking paper

  Cutting and coating the chicken nuggets

  1. Cut the chicken tenderloins into smallish chunks.
  2. Melt the 2 Tbsp butter in one of the mixing bowls.
  3. Add the chicken chunks and mix until the chicken is fully coated in butter.
  4. In the second mixing bowl combine:
     • 1 cup Parmesan cheese, crumbled
     • 2 cups Panko breadcrumbs
     • 1 pinch garlic powder
     • 1 pinch paprika powder
     • Black peppercorns, cracked, to taste
     • Table salt, to taste
  5. Take 1 piece of chicken at a time and:
     • Put it into the bowl containing the breadcrumb mix.
     • Turn it over a few times to get a good coating.
     • Place it on an oven tray lined with baking paper.
  6. Pop the tray into the fridge for about 30 minutes.

  

  

  

  Cooking the nuggets

  1. Take the tray out of the fridge about 10 minutes before cooking.
  2. During that time preheat your fan-forced oven to 180C.
  3. Cook the nuggets for about 25 minutes aiming for them to be cooked through and a golden in colour (you could turn them over if you want mid way).

  

  Serving

  Chicken nuggets go with anything. 🙂

  Here I have served them with a green salad and a generous amount of Sriracha Hot Sauce.

  

  Enjoy,

  PK

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  YOU MIGHT ALSO LIKE

  MORE KID FRIENDLY MEALS

  PANKO RECIPES

  MORE CHICKEN DISHES

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  Written by

  PK

  ·

  November 1, 2018

• 

  Crumbed Baked Chicken Sticks

  As a kid, one of my favourite treat meals was a large serve of Ingham’s Chicken Chippies doused in tomato sauce.

  Chicken chippies were chip shaped slices of chicken coated in breadcrumbs and then snap-frozen for retail sale.

  The advert was hilarious:

  I am not sure if you can still buy them but I now prefer the home made equivalent.

  Needless to say, they are very kid friendly 🙂

  You will be:

  1. Prepping the ingredients.
  2. Dusting and coating the chicken sticks.
  3. Cooking the chicken sticks.
  4. Serving.

  You will need:

  • Ingredients:
    • 1 chicken breast (slightly frozen making it easier to cut and shape into sticks)
    • 1/2 cup flour
    • 1/2 Tbsp ground tumeric
    • 1 to 2 eggs (if doubling the recipe you only need 3 eggs)
    • ~1 cup Panko breadcrumbs to coat chicken strips
    • 1/2 tsp beetroot powder and or ground paprika (optional, just for looks)
    • ground black peppercorns to taste
    • some spray olive oil
  •  Equipment:
    • a chopping board
    • a long sharp knife
    • a fork or whisk, to beat the egg
    • a mixing bowl
    • several plates
    • an oven tray lined with baking paper

  Prepping the ingredients

  1. Take a still partially frozen chicken breast and flatten it out some what with your hands.
  2. Chop breast in to sticks (see how they look like chunky fries).
  3. In a large mixing bowl mix the 1/2 cup flour, 1/2 Tbsp ground tumeric and the 1/2 tsp beetroot powder (optional, just for looks).
  4. Whisk the 1 to 2 eggs in a bowl.
  5. Lay the panko crumbs out on a plate.

  Dusting and coating the chicken sticks

  1. Spray the baking paper lined oven tray with some spray oil.
  2. Roll each stick in the flour mix, then dip it in the egg and then coat it with panko crumbs.
  3. Place the finished sticks the baking paper as you go.
  4. Sprinkle each stick with ground paprika (optional) and ground black peppercorns to taste.
  5. Give the top of the sticks a light spray with spray oil.
  6. Pop them into the fridge for 15 minutes or so to set.

   

  

  Cooking the chicken sticks

  Pop the tray into a fan-forced oven (preheated to 200C) for 15 to 20 minutes or until golden brown.

  

  Serving

  They really just need your favourite dipping sauce and a salad.

  

  PK

  Here are some more chicken recipes and kid friendly meals: 

  Written by

  PK

  ·

  April 14, 2017

• 

  PK’s Baked Chicken Sticks

  As a kid one of my favourite meals was a large serve of Ingham’s Chicken Chippies, tomato sauce and a very very optional salad :).

  The advert was hilarious:

  I am not sure if you can still buy them but I would rather make my kids the home made equivalent anyway as you can control the ingredients. They loved them and I even got my toddler in there helping me make them :).

  You will be:

  1. Prepping the ingredients.
  2. Dusting and coating the chicken sticks.
  3. Cooking the chicken sticks.
  4. Serving.

  You will need:

  • Ingredients:
    • 1 chicken breast (slightly frozen making it easier to cut and shape into sticks)
    • 1/2 cup flour
    • 1/2 Tbsp ground tumeric
    • 1 to 2 eggs (if doubling the recipe you only need 3 eggs)
    • ~1 cup Panko breadcrumbs to coat chicken strips
    • 1/2 tsp beetroot powder (optional, just for looks)
    • a sprinkle of ground paprika (optional, just for looks)
    • ground black peppercorns to taste
    • some spray olive oil
  •  Equipment:
    • a chopping board
    • a long sharp knife
    • a fork or whisk to beat the egg
    • a mixing bowl
    • several plates
    • an oven tray lined with baking paper

  Steps:

  Prepping the ingredients

  1. Take a still partially frozen chicken breast and flatten it out some what with your hands.
  2. Chop breast in to sticks (see how they look like chunky fries).
  3. In a large mixing bowl mix the 1/2 cup flour, 1/2 Tbsp ground tumeric and the 1/2 tsp beetroot powder (optional, just for looks).
  4. Whisk the 1 to 2 eggs in a bowl.
  5. Lay the panko crumbs out on a plate.

  Dusting and coating the chicken stick

  1. Spray the baking paper lined oven tray with some spray oil.
  2. Roll each stick in the flour mix, dip in the egg and then coat with panko crumbs.
  3. Place them on the baking paper as you go.
  4. Sprinkle each stick with ground paprika (optional) and ground black peppercorns to taste.
  5. Give the top of the sticks a light spray with spray oil.
  6. Pop them into the fridge for 15 minutes or so to set.

  

  Cooking the chicken sticks

  Pop the tray into a fan-forced oven (preheated to 200C) for 15 to 20 minutes or until golden brown.

  

  Serving

  They really just need your favourite dipping sauce and those optional greens I mentioned :).

  

  Enjoy,

  PK

  Written by

  PK

  ·

  April 14, 2017

• 

  Ben’s Magic Chicken Dry Rub

  Ben’s latest concoction is a magic dry rub for use on chicken. I tasted the butterflied chicken he used it on (recipe to come) and it was mouth-watering and oh so smokey.

  ---

  All you have to do is take:

  1. Equal parts salt, sugar and garlic powder, maybe 2 Tbsp each.
  2. Smoked paprika (sweet works well too) and chilli to taste.
  3. A dash of mustard powder.
  4. A good grind of black pepper.

  Combine in a shaker and mix well.

  Here is PK using it on some chicken pieces. Don’t turn you your back when cooking with this rub. The sugar can easily burn!

  

  Cheers,

  Ben

  Here are some more posts bt Ben and chicken recipes : 

  Written by

  PK

  ·

  March 20, 2017

• 

  DryStuff: Ben’s Magic Chicken Dry Rub

  Ben’s latest concoction is a magic dry rub for use on chicken. I tasted the butterflied chicken he used it on (recipe to come) and it was mouth-watering and oh so smokey.

  ---

  All you have to do is take:

  1. Equal parts salt, sugar and garlic powder, maybe 2 Tbsp each.
  2. Smoked paprika and chilli to taste.
  3. A dash of mustard powder.
  4. A good grind of black pepper.

  Then give combine in a shaker and mix well.

  Store in a recycled spice container :).

  Cheers,

  Ben

  Written by

  PK

  ·

  March 20, 2017

• 

  Chicken Dry Rub #1

  This is the first attempt at a dry rub for roast chicken.

  I am pretty pleased with the taste and just look at the colours. 🙂

  Please see  PK’s Dry Rub Split Roast Chicken  where I tested it out for the first time.

  

  You will need:

  • Ingredients:
    • 1 Tbsp ground rock salt
    • 1/4 tsp ground black peppercorns
    • 1 tsp ground paprika (I used smoked)
    • 1/4 tsp onion powder
    • 1/4 tsp kashmiri chili powder
    • 1/4 tsp tumeric powder
    • 1/4 tsp cumin powder
    • 1/4 tsp beetroot powder (for colour, I make my own here)
    • 1/8 tsp garlic powder

  Steps:

  1. Bring all the ingredients together.
  2. Get distracted by how amazing it looks and smells.
  3. Mix everything together.
  4. Rub it all over the chicken including the cavity.

  

  Enjoy,

  PK

  Written by

  PK

  ·

  January 29, 2017

• 

  DryStuff: Chicken Dry Rub #1

  I think a natural progression from making dry masalas to make curry pastes is making dry rubs for roasting meat. This is the first one I have ever made and I used on an oven roast chicken along with this basting sauce as inspired by http://noblepig.com/.

  My hat off to the people over at noblepig.com you are doing amazing work :).

  You will need:

  • Ingredients:
    • 1 Tbsp ground rock salt
    • 1/4 tsp ground black peppercorns
    • 1 tsp ground paprika (I used smoked)
    • 1/4 tsp onion powder
    • 1/4 tsp kashmiri chili powder
    • 1/4 tsp tumeric powder
    • 1/4 tsp cumin powder
    • 1/4 tsp beetroot powder (for colour, I make my own here)
    • 1/8 tsp garlic powder
  •  Equipment:
    • a bowl for the dry rub
    • a fork for mixing

  Steps:

  1. Bring all the ingredients together.
  2. Get distracted by how amazing it looks and smells.
  3. Mix everything together.

  

  Enjoy,

  PK

  Written by

  PK

  ·

  January 29, 2017

• 

  Ben’s Beef Jerky

  Beef jerky is a great snack.

  Its healthy, flavoursome, and gives you a little burst of energy. I never follow a recipe, so everything is quantity based and taste based.  I use a dehydrator to dry the beef, however a light box will be just as good (if not better), it just takes longer.

  If I had to roughly write down what I do, this would be it:

  1. Put into a bowl ~2 tbsp each of Soy sauce and Worcestershire sauce.  Add in ~1 tsp malt or brown vinegar, and ~3 tbsp sugar.  Mix till dissolved, taste and adjust as necessary until you have a nice flavour.
  2. Add in any other flavours you like.  I will usually add a combination of chilli, smoked paprika, smoke water,  coriander seeds (ground), onion or garlic powder.
  3. Cut ~1 -1.5 kg beef (try to get a topside or silverside) into strips ~1x1cm, as long as you like.
  4. Trim any fat off.
  5. Soak the beef in the sauce for 2-3 hours, making sure it is all well mixed.
  6. Place beef into dehydrator/light box, turn on and leave until you are happy with the toughness of the jerky (I like it tough, so ~24 -36 hours in the dehydrator). Also make sure it is preserved well enough to avoid food poisoning.

  Couldn’t be easier,

  Ben

  Here are some additional Jerky recipes and more from Ben: 

  Written by

  PK

  ·

  October 30, 2016

• 

  Selby’s NoRecipe Chilli

  Hey PK, I saw you were asking about ‘no recipe’ recipes and it made me think that mine would definitely be chilli … there are a few reasons for this, it is great sharing food, it’s pretty easy to adapt for vegetarian, vegan and gluten free friends and it can also be eaten with rice, in tacos or nachos … here’s my camping kitchen soft taco version tonight from Emu Park in Queensland, Australia.

  I don’t want to make out this is anything like authentic Mexican chilli but my versions always have at least kidney beans, tomatoes, capsicum, onion and are seasoned with paprika, cumin and garlic.

  Tonight I added beef mince and corn to the chilli and we had fresh mashed avocado, sour cream, cheese, lettuce and tomato to add to our soft tacos.

  

  Selby

  Written by

  PK

  ·

  October 23, 2016

• 

  Selby’s Easy Camping Chilli

  Hey PK, I saw you were asking about ‘no recipe’ recipes and it made me think that mine would definitely be chilli … there are a few reasons for this, it is great sharing food, it’s pretty easy to adapt for vegetarian, vegan and gluten free friends and it can also be eaten with rice, in tacos or nachos … here’s my camping kitchen soft taco version tonight from Emu Park in Queensland, Australia.

  I don’t want to make out this is anything like authentic Mexican chilli but my versions always have at least kidney beans, tomatoes, capsicum, onion and are seasoned with paprika, cumin and garlic.

  Tonight I added beef mince and corn to the chilli and we had fresh mashed avocado, sour cream, cheese, lettuce and tomato to add to our soft tacos.

  

  Selby

  Written by

  PK

  ·

  October 23, 2016