Goldfish Cracker Chicken Recipes

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.

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.

HOMEMADE GOLDFISH CRACKERS

Steps:

• Pulse the flour, butter, cheese, salt, and pepper together using a food processor until the mixture resembles coarse meal.
• Pulse in 3 to 4 tablespoons of water, one tablespoon at a time, and only enough so that the dough forms a ball and rides the blade.
• Remove, wrap in plastic, and chill for 20 minutes or up to 24 hours.
• Roll the dough out on a cookie sheet to 1/8-inch thickness. (If you roll it thicker, it will still work, but the crackers won't be quite as crunchy.).
• Using a pizza cutter slice dough into 1 inch squares or using a cookie cutter cut out as many crackers as possible.
• Bake at 350 F until golden and crisp - 15 to 20 minutes.