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Onion Rings Chicken on a Stick
Posted By elizabeth On October 31, 2010 @ 2:00 am In Kids Section | No Comments
I actually can’t believe I tried this recipe as it calls for the packaged chips version of onion rings. I don’t think I have ever bought them before but they actually give terrific crunch and flavor to this recipe. And believe it or not, they are much lower in calories and fat than if they were fried. These are 196 calories and 3.5 grams of fat for two skewers. My kids were really excited that I was willing to try it and enjoyed the chicken with high hopes that I would let them have the left over onion rings as a snack.
Serves 5 kids
4 boneless, skinless, chicken cutlets cut into strips
1 ounce (about 15) Onion Flavored Rings from the package (alternatively, you could use canned fried onions)
½ ounce (about 7 chips) sour cream and onion potato chips (pareve)
1 teaspoon onion powder
2 dashes garlic powder, or to taste
2 dashes salt, or to taste
1/8 teaspoon black pepper
1 egg or 1/8 cup egg substitute
Chicken skewers (if wooden, soak for 30 minutes in water)
Preheat oven to 375 degrees.
Carefully slide each chicken strip lengthwise onto a skewer. Set aside.
In a large sealable plastic bag, combine the onion rings, potato chips, and all the seasonings. If you like, add extra seasonings to taste. Seal the bag and crush contents until reduced to a coarse breadcrumb-like consistency. Transfer to a plate and set aside.
Prepare a large baking sheet by spraying it with non-stick cooking spray. Whisk egg into a small bowl. Take a chicken skewer and dunk it in the egg, evenly coating the chicken. Gently shake off the excess liquid and then lay chicken skewer in the seasoned crumbs. Rotate the skewer pressing it into the crumbs to evenly coat the entire piece. Place the chicken on the baking sheet and repeat with the rest of the chicken skewers.
Bake in the oven for 18 to 20 minutes, carefully flipping skewers about halfway through cooking, until chicken is cooked through and coating is crispy. Cool for a few minutes. Eat plain or with duck sauce for dipping.
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