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ChickenBobs

ChickenBobs

in

When was the last time you ate your lunch or dinner on a stick? Baked on wooden popsicle sticks, these chicken balls are ready for dipping into ketchup or plum sauce.

Recipe courtesy of Kitchen for Kids by Jennifer Low (Whitecap Books, 2004)

Potato chip-crusted chicken kebabs.

Makes 10 ChickenBobs

2 or 3 handfuls (about 3/4 cup) crushed potato chips, barbecue or plain
1/2 lb. uncooked ground or minced chicken
1/4 cup breadcrumbs
1 tbsp dried onion flakes
1 tbsp ketchup
1/2 tsp dried oregano
1/4 tsp chili powder
1/4 tsp garlic powder or salt
pinch of salt (omit if using garlic salt)
ketchup or plum sauce for dipping (optional)

Supplies: baking sheet, parchment paper, clear plastic bag, rolling pin or coffee mug, bowls, 10 wooden popsicle sticks

  1. Preheat the oven to 375 F (190 C). Line a baking sheet with parchment paper.
  2. Put 3 or 4 handfuls of chips into a plastic bag and tie it up. Use a rolling pin or the bottom of a coffee mug to crush chips into little pieces about the size of rolled oats. Pour into a small bowl.
  3. Mix ground chicken, breadcrumbs, onion flakes, 1 tbsp ketchup, oregano, chili powder, garlic powder and salt (but not the chips) in a bowl. Use your hands to mix ingredients together. Wash your hands.
  4. Fill a large bowl with cold water. Dip your hands in the water first, then roll chicken into balls the size of big walnuts. (The water will stop chicken from sticking to your hands). Next, roll each ball in crushed potato chips, covering all sides. Make 10 balls. Wash your hands.
  5. Place balls on lined baking sheet. Press a wooden stick down through the top of each one and push it all the way to the bottom of the chicken ball.
  6. Bake about 30 minutes, until chip coating is slightly browned. Kids, get help from mom or dad cutting a ChickenBob to check that they're cooked through. Cool until warm before eating. Serve with ketchup or plum sauce for dipping, if you wish.

 

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