CHEDDAR GOLDFISH CHICKEN RECIPE - FOOD.COM
Make and share this Cheddar Goldfish Chicken recipe from Food.com.
Total Time 25 minutes
Prep Time 15 minutes
Cook Time 10 minutes
Yield 4 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 777.4, FatContent 46.7, SaturatedFatContent 12.1, CholesterolContent 182.6, SodiumContent 955.5, CarbohydrateContent 49.7, FiberContent 2, SugarContent 0.4, ProteinContent 37.9
CHEDDAR CRACKERS OR GOLDFISH CRACKERS
"These crackers were incredible... crispy, buttery, cheese-flavored crackers. Reminiscent of Goldfish Crackers or Cheese-it Crackers. "
Total Time 1 hours
Prep Time 20 minutes
Yield 6
Number Of Ingredients 6
Steps:
- "Directions: Pulse the flour, salt and pepper, then add butter (cut in small pieces) and pulse until the mixture resembles coarse meal. Add grated cheese a little at a time until the mixture again resembles coarse meal. Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, until the dough forms into a ball. It will probably take a minute or so. Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours. I left mine overnight. This way the butter has time to solidify and I think makes for puffier crackers. Roll the dough out to 1/8th-inch thickness directly onto a baking sheet. You don't want to roll them paper thin, neither do you want to roll them too thick. If they are too thin, they will not puff up as much. If they are too thick, they will not be as crispy. Using a knife or pizza cutter, cut 1 inch squares... I like to use cookie cutters/shapes. I noticed the square crackers don't keep their square shape as much. Some do and some don't... some form into diamond shapes as it bakes. The dough sort of shrinks and puffs up. But that is ok. I liked the triangles better, so I did more of those. Bake at 350° F for 15-20 minutes or until crackers are golden brown. Watch them after the 10 minute mark. TIP: The directions for the recipe has you roll out the dough in a sheet pan and then cut them in squares. I like to roll out my dough between parchment and/or wax paper (This helps me to get them as close to 1/8th of an inch thick as possible) I usually just take a chunk of dough and roll it out. I cut the shapes and place them on the pan. I continue to do that until I use all the dough. This way I have neat crackers.... But, if you don't care how they look, you can just follow the original directions and they will still be delicious. I chose to use a square and a triangle cutter for my crackers. But if you have a fish cutter, that would be ideal. Adapted from Country Living"
Nutrition Facts : Calories 294 calories, FatContent 20.4007184342256 g, CarbohydrateContent 15.9574077139374 g, CholesterolContent 60.0247489894761 mg, FiberContent 0.564708343984174 g, ProteinContent 11.5537666717574 g, SaturatedFatContent 12.863363545603 g, ServingSize 1 1 Serving (68g), SodiumContent 500.361468270917 mg, SugarContent 15.3926993699532 g, TransFatContent 1.25198159451762 g
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- Bring a medium pot of salted water to a boil. Add the macaroni and cook according to the package directions until al dente. Drain and set aside.
Meanwhile, melt the butter in a small saucepan over medium heat. Add the flour and cook, stirring, until very lightly toasted, about 1 minute. While whisking, slowly pour in the milk. Stir in the mustard and paprika. Bring to a boil and cook over medium heat, stirring, until the mixture is thick enough to coat the back of a spoon, about 3 minutes. Reduce the heat to low and add the cheese, a small handful at a time, stirring until the cheese is melted before adding the next handful. Season with salt and pepper. Remove from the heat and stir the cooked macaroni into the cheese sauce. In a medium bowl, beat the egg and combine with the mac and cheese. Preheat oven to 400°. Crush the Goldfish in the food processor or in a resealable plastic bag with a rolling pin. Grease the cups of one 24-cup or two 12-cup mini cupcake pans with cooking spray. Then sprinkle each tin with crushed Goldfish (about ½ teaspoon per tin); reserve remaining crushed Goldfish. Shake the pan, tilting to coat tins with Goldfish. Mound a heaping tablespoon of the mac and cheese mixture into each cup of the prepared pan. Sprinkle top of each mound with the remaining crushed Goldfish. Bake until the cheese is melted and the bites are golden brown, about 20 minutes. Let cool 5 minutes. Run an offset spatula or thin knife around the outside of each tin, then remove cups and serve warm.
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