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Mexican Chicken Bits

by Vee (follow)
http://hubgarden.com/profile/1458/
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Baking tray


Of all the meals I make, my husband claims to enjoy this most. I like it because it’s pretty versatile and quick and easy to make. Cook chicken bits alongside rice and black beans for a filling lunch or dinner, and serve with hot sauce or salsa, with a dash of lime, for a spicy hit. Make two batches and freeze one lot of uncooked chicken as a make-ahead meal, or save left over cooked chicken for sandwiches or burritos for ‘ron. Also, there’s no need for gallons of oil because you’re using an olive oil spray and baking, as opposed to deep-frying. Better still, purchase Old El Paso Seasoning Mix Chicken Crispy 35g from your local Coles or Woolworths and simply mix it in with breadcrumbs as a quicker alternative. You’ve just got to love this recipe. We do.

Preparation Time: 15 minutes
Cooking Time: 36 minutes
Makes: 4 servings

Ingredients
6 chicken thigh fillets
1 cup plain flower
1 ½ cup breadcrumbs
1 ½ tablespoons dried oregano
½ tablespoon table salt
½ tablespoon chilli flakes
¾ tablespoon garlic powder
¾ tablespoon ground cumin
3 Eggs, whisked

Method
Preheat oven to 180°C (fan-forced).
Cover baking tray with baking paper.
Wash chicken thigh fillets under cold water.
Cut each thigh in half and remove fat, but not too much as this will ensure your thighs remain juicy and tender.
Pound thighs with mallet in order to tenderise them.
Set aside on a plate.
Add oregano, salt, chilli flakes, garlic powder and cumin to breadcrumbs in a shallow bowl, plate or plastic container, and stir to combine.
Place flower in a separate, similarly sized container. Do the same with egg.



Ingredients


Coat chicken thigh in flour. Shake off excess.
Coat thigh in egg. Shake off excess.
Coat thigh in breadcrumb. Shake off excess.



Ingredients




Ingredients




Ingredients


Place thigh on baking tray.
Repeat coating process until all thighs are coated and on tray.
Using olive oil aerosol, spray up-facing side of each thigh.



Baking tray


Pop tray into oven for 18 minutes.
Remove thighs from oven and turn over. Spray with olive oil and return to oven for a further 18 minutes, until golden.
Remove from oven and serve immediately with hot sauce, salsa and/or black beans.



Baking tray




Baking tray


Enjoy.

Categories
#Chicken
#Quick
#Easy
#Lunch
#Dinner
#Mexican
#Kids
#Healthy
I like this Recipe - 6
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